Recipe from Food Network Canada
Courtesy of Christine Cushing
You can make the chili, without the lobster, a day in advance. Just add the lobster meat and cream at the last minute. Yield is 6 servings.
Jason's wine recommendations for this dish are:
Peller Estates Vineyard Series Gewurztraminer (2000); Private Reserve Series Sauvignon Blanc 'Barrel-Aged' (2000); Vineyard Series Riesling 'Semi Dry' (2000)
Preparation time:
Cooking time:
Yield: 6
Ingredients
Homemade Chili Powder
6 tablespoons paprika
2 tablespoons turmeric
1 tablespoon chili flakes
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
Lobster Chili
1 tablespoon olive oil
3 shallots, diced
2 cloves garlic, minced
2 stalks celery, diced
1 yellow pepper, diced
1 15 ounce can kidney beans
3 tbsp. Homemade Chili Powder, or to taste
1/4 cup tomato paste
1 cup fish or lobster stock
2 1 1/4 pound lobsters, cooked, shelled, diced
1/2 cup whipping (35%) cream
Grilled Cheese Sandwiches with 6-Year Old Cheddar
2 tablespoons butter, at room temperature
6 slices fresh brioche bread
3 large slices 6-year old cheddar cheese, preferably raw milk cheddar cheese
Directions
Homemade Chili Powder
1.Put all of the spices in a coffee or spice grinder and blend until the mixture becomes a fine powder.
2.You will not need all of the chili powder, but it keeps very well in a jar in the pantry for another use.
Lobster Chili
1.In a medium pot heat olive oil on high heat.
2.Add the diced shallots and the garlic.
3.Add the celery and yellow pepper and sweat for about 6 minutes.
4.Add the kidney beans, the chili powder (to taste) and the tomato paste and cook for about 5 minutes, stirring constantly.
5.Mixture will seem very thick so add the fish stock to thin it out to your desired consistency. You may need a little water to thin it down as well.
6.Cook the chili base for about 10 minutes, stirring constantly.
7.Add the diced lobster meat and 35% cream.
8.Cook for about 1 minute or until heated through.
9.Season to taste.
10.Serve with Grilled Cheese Sandwiches with 6-Year Old Cheddar.
Grilled Cheese Sandwiches with 6-Year Old Cheddar
1.Preheat the oven to 400 degrees F.
2.Butter the outsides of the brioche slices and lay 3 slices, buttered-sides down, on a board.
3.Place a slice of the 6-year old cheddar on each slice of bread.
4.Top the sandwiches with the remaining brioche slices, buttered sides up.
5.Heat a medium ovenproof frying pan on medium-high heat.
6.Put the sandwiches in the pan and cook for about 4 minutes per side or until browned.
7.Put the pan in the oven and continue cooking the sandwiches for about 3 to 4 minutes or until the cheese melts.
8.Cut the grilled cheeses into triangles.
9.Serve with the Lobster Chili.
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