I accidentally added too much heat to my sauce, and although I love spicy foods, this had a bit much. The funny thing about this dish is that it was made with ingredients I never intended on using, this is why I call this “sort of chili”. So the idea of combining the two in a comforting Fall/Winter chili made my stomach growl. I am a big fan of seafood of all types, and I also love comfort foods such as chili. So as you can imagine I have been stuck at home the past week, which I don’t mind because that means more kitchen time! With this kind of weather rolling in, it is time to roll out the comfort food. As I write this blog we are currently being walloped by a Nor’easter that rolled in this afternoon bringing snow to NYC in early November. I mean 8 days ago we were hit by Hurricane Sandy, which devastated the tr-state area. So far it has been a stormy fall season in the northeast. Remove from the heat and serve with your favorite pasta or rice, I chose to use some store bought crab stuffed ravioli. Add the lobster meat and simmer until meat is heated through, do NOT overcook or the meat will be rubbery. Stir in the basil and parsley and cook an additional 8-10 minutes. Add the tomatoes and oregano, cover and cook until the small tomatoes burst, about 12-15 minutes. Season with salt and red pepper flakes (optional) and stir in the sherry and tomato paste. Add the chiles, peperoncini, garlic, and shallots. Heat the oil in a pot with a lid over medium to medium-high heat.
Salt and a dash of black pepper (to taste) Three 1-1/4 lb boiled or steamed lobsters (chix) de-shelled and meat removedġ 1/2 lb heirloom or plain cherry tomatoes halved (leave the small ones whole)ġ/4 cup fresh flat-leaf parsley leaves, roughly chopped
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