Day Seven of our Lobster Recipe Week. With Maine Lobster available at such an affordable price, we've been presenting some unusual recipes that take advantage of our wonderful Maine resource.

Who doesn't like a hearty bowl of chili once in a while? Here's one you'll easily warm up to this fall. This recipe rounds out a week's worth, but since we've had such a positive response, we'll send a few more your way in the days ahead. Enjoy.

Lobster Chili

Hancock Gourmet Lobster Co.

3 quarts water

1  onion, diced
4  stalks celery, diced
1  carrot, diced
1  bay leaf
12 peppercorns
2  tablespoons olive oil
2  cloves garlic
2  tablespoons chili powder
1  teaspoon ground toasted cumin
2  cups great northern (white) beans
2  cups Maine lobster meat
½ cup heavy cream
1  tablespoon chopped fresh cilantro
salt and pepper to taste

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.

Finely dice remaining onion, celery, and carrot.

Heat the pan and olive oil over medium heat and sauté the onion, celery, and carrot until translucent. Add garlic and sauté a bit more. Add to water, along with chili powder, cumin, and white beans. Cook until beans are done, about 45 minutes.

Rough chop lobster and add to pot.

Finish with cream and cilantro and season with salt and pepper.

Serves 4.

From the staff at Maine Food & Lifestyle magazine.