"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Lobster Chili Recipe

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This recipe for Lobster Chili, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marti Kopacz
Added: Tuesday, September 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. navy beans
6 1 and 1/2 lb. lobsters
1 lb. scallops, bay preferably; if sea scallops, chop into 1 inch pieces
2 T. olive oil
2 medium onions, chopped
2 medium green peppers, chopped
2 medium red peppers, chopped
3 T. minced garlic
4 cans tomato sauce
1 T. sugar
1 T. chili powder or more to taste
1 t. cumin
1 t. thyme leaves
2 bay leaves
1 t. rosemary leaves
1 t. salt
dash cayenne pepper

Directions:
Directions:
1. Soak beans in water to cover them by 2 inches. Soak overnight.
2. Boil lobsters for 5 minutes. They will not be done. Let cool. Remove meat and chop tail and claws into 1 inch chunks.
3. In a large stock pot, combine onions, peppers and garlic and saute in olive oil about 5 minutes.
4. Add tomato sauce, sugar and beans. Bring to a boil. Reduce to simmer. Cook until beans are tender, up to an hour, depending on how soft they were after soaking.
5. Add lobster, scallops and seasonings. Simmer until scallops and lobster are done, about 15 to 20 minutes. Adjust seasonings and add salt and pepper to taste.

Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
A morning or an afternoon
Personal Notes:
Personal Notes:
I had this chili at a restaurant years ago somewhere in Westchester County and then re-created it at home. It is great with crusty French bread on a wintery day. Also, an alternative to "regular" chili for your Super Bowl party.

 

 

 

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