BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 1 2010
2 tbsp olive oil
2 small "chicken" lobsters
4 stalks celery
1 bay leaf
2 cups great nothern beans
2 tablespoons chili powder
2 cloves garlic
1 tsp ground toasted cumin
1/2 cup heavy cream
1 tablespoon chopped fresh cilantro
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 white beans and cook until beans are done, about 45 minutes.
Remove lobster from shell, rough chop and add to soup.
Finish with cream and cilantro and season with salt and pepper.