Southwestern Smoked Maine Lobster Chili Recipe

Southwestern Smoked Maine Lobster Chili Recipe

Recipe by:

10 Servings

Lobster Chili? Yes please. This chili has just the right amount of heat and it also has Maine Lobster in it. What can go wrong? Absolutely nothing. This hearty bowl of chili will certainly warm you up on a cold day.


6 slices bacon chopped
2 each onions, sliced 1/8” thick
4 each garlic cloves, minced
2 each jalapeno, chopped
3 Tablespoons chili powder
6 cups Italian plum tomatoes, chop in large pieces
2 cups kidney beans, cooked & drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 Tablespoon white wine vinegar
To taste salt
4 ounces green chili peppers
2½ pounds Maine Lobster meat, cooked, cold smoked


Step 1.

Place the bacon in a large pot or Dutch oven and cook over medium heat until just crisp. Remove bacon with slotted spoon and reserve, leaving rendered fat. Add onions to bacon fat. Lower heat and cook, stirring occasionally, for about 3 minutes or until they are soft.

Step 2.

Stir in garlic, jalapeños, and chili powder and cook five minutes longer. Stir in tomatoes (with their liquid), beans, oregano, cumin, vinegar, and salt.

Step 3.

Simmer mixture for 20-30 minutes until it thickens slightly. For a smokey flavor add 2 tsp liquid smoke to lobster, toss and add to chili.

Step 4.

Add the reserved bacon, green chilies, and Maine Lobster. Simmer for 2-3 minutes longer.:

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