‘House’ 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) 

You can make the chili, without the lobster, a day in advance. Just add the lobster meat and cream at the last minute.

Ingredients: 
Homemade Chili Powder 
6 tbsp paprika 
2 tbsp turmeric 
1 tbsp chili flakes 
1 tsp cumin 
1 tsp dried oregano 
½ tsp cayenne pepper 
½ tsp garlic powder 
½ tsp salt 
¼ tsp ground cloves 

Lobster Chili 
1 tbsp olive oil 
3 shallots, diced 
2 cloves garlic, minced 
2 stalks celery, diced 
1 yellow pepper, diced 
1 x 15 oz can kidney beans 
3 tbsp. Homemade Chili Powder, or to taste 
¼  cup tomato paste 
1 cup fish or lobster stock 
2 x 1 ¼  lb. lobsters, cooked, shelled, diced 
½  cup whipping (35%) cream 

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. 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. Add the diced shallots and the garlic. Add the celery and yellow pepper and sweat for about 6 minutes. 

2. Add the kidney beans, the chili powder (to taste) and the tomato paste and cook for about 5 minutes, stirring constantly. 

3. 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. 

4. Cook the chili base for about 10 minutes, stirring constantly. 

5. Add the diced lobster meat and 35% cream. Cook for about 1 minute or until heated through. Season to taste.  Yield:  6 generous servings