Lobster Chilli

Lobster chilli is a delightful dish for those of you that like their food spicy. I like it with a green salad, my wife prefers it with the traditional rice. Try it topped off with creme fraiche and snipped chives instead of chees for a lighter dish.

Preparation Time: 1 hour Servings: 4

2 tbsp olive oil 2 small lobsters 1 onion 4 stalks celery 1 carrot 1 bay leaf 2 cups chilli beans 2 tablespoons chili powder 2 cloves garlic 1 tsp ground toasted cumin 1/2 cup heavy cream 1 tablespoon chopped fresh coriander or ilantro salt Freshly ground black pepper.

Dice half the onion, celery and carrot into large pieces, place in a 6 quart or larger saucepan or stock pot with the bay leaf, peppercorns and 3 quarts of water and bring to a boil.

Put lobster into pot and boil for 15 minutes, remove the lobsters, strain the broth and set aside.

Fine dice remaining onion, celery and carrot.

Heat the pan and olive oil over medium heat and saute the onion, celery and carrot until translucent, add garlic and saute a bit more.

Add water, chili powder, cumin and kidney beans and cook until beans are done, about 45 minutes. If using ready cooked canned beans cook for fifteen minutes only.

Remove lobster from shell, rough chop and add to soup.

Finish with creme fraiche, coriander and season well.

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