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Southwestern Smoked Maine Lobster Chili

Southwestern Smoked Maine Lobster Chili

Up your chili game with this flavorful version of chili made with lobster meat.


  • 6 slices bacon, chopped
  • 2 onions, sliced 1/8-inch thick
  • 4 garlic cloves, minced
  • 2 jalapeno peppers, chopped
  • 3 tablespoons chili powder
  • 6 cups Italian plum tomatoes, chopped in large pieces
  • 2 cups kidney beans, cooked and drained
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon white wine vinegar
  • Salt, to taste
  • 4 ounces green chile peppers
  • 2 1/2 pounds Maine Lobster meat, cooked, cold smoked


  1. Place the bacon in a large pot or Dutch oven and cook over medium heat until just crisp.
  2. Remove bacon with slotted spoon and reserve, leaving rendered fat.
  3. Add onions to bacon fat. Lower heat and cook, stirring occasionally, for about 3 minutes or until they are soft.
  4. Stir in garlic, jalapeños, and chili powder and cook five minutes longer.
  5. Stir in tomatoes (with their liquid), beans, oregano, cumin, vinegar, and salt.
  6. Simmer mixture for 20-30 minutes until it thickens slightly. For a smoky flavor add 2 teaspoons liquid smoke to lobster, toss and add to chili.
  7. Add the reserved bacon, green chiles and Maine Lobster. Simmer for 2-3 minutes longer.

Yield: 10 servings

Recipe and photo credit: Maine Lobster Marketing Collaborative


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