Lobster Chili

http://www.foodtv.ca/recipes/recipedetails/recipe%5F3802.asp

Yield: 6 

Recipe courtesy of Jason Rosso, Executive Chef, Peller Estates Winery Restaurant. 
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. 

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
1/4 cup tomato paste
1 cup fish or lobster stock
2 x 1 1/4 lb. lobsters, cooked, shelled, diced
1/2 cup whipping (35%) cream

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.
Add the kidney beans, the chili powder (to taste) and the tomato paste and cook 
for about 5 minutes, stirring constantly.
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. 
Cook the chili base for about 10 minutes, stirring constantly.
Add the diced lobster meat and 35% cream.
Cook for about 1 minute or until heated through.
Season to taste.