Tom Andrews’ Wicked Good Maine Lobster Chili

From Out in the Kitchen… A cookbook for those with non-discriminating taste compiled in 1995 by Maine Won’t Discriminate, a political coalition based in Portland, Maine.

1 pound dried black beans
4 whole lobsters, boiled and chopped medium size
3 green jalapeño peppers, coarsely chopped
4 dried red chili peppers, finely chopped
4 cups fish broth
4 tablespoons olive oil
4 medium size shallots, finely chopped
2 medium size garlic cloves, finely chopped
1 large (28 ounce) can crushed tomatoes
1 tablespoon dried leaf oregano
1 tablespoon dried leaf basil
1 teaspoon dried leaf thyme
1 bay leaf
1/4 cup unsalted butter, melted
1 tablespoon sweet paprika
1/3 cup finely chopped fresh chives
1/3 cup finely chopped cilantro
Salt and pepper to taste
Chili powder to taste

In a large saucepan, cover beans with cold water. Bring to a boil over high heat; boil briskly 5 minutes, then remove from heat and let soak 1 hour. Drain and rinse under cold running water. Set beans aside.

In a blender or food processor fitted with the metal blade, put dried chilies with 1/2 fish broth. Puree and set aside. In a saucepan, heat oil over medium heat. Add fresh chiles, shallots, and garlic; sauce until shallots are transparent, 2 to 3 minutes.

Add drained beans, remaining fish broth, pureed red chiles, tomatoes, oregano, basil, thyme, bay leaf, salt, and pepper. Bring to a boil; reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours, adding a little water if necessary to keep beans barely covered. Sautés cooked chopped lobster in butter with paprika, adding chives, cilantro, chili powder, salt, and pepper. Add lobster to beans 1/2 hour before serving. Makes 6 to 8 servings.

—Tom Andrews