What’s better than a beach vacation? Bringing a bit of the sea to your home with this rich and fabulous seafood chili from Chef Paul DeAngelis’ famed Lobster Roll restaurant in Amagansett, NY.

Affectionately known as “Lunch,” DeAngelis’ restaurant has become a go-to for Hampton vacationers looking for top-notch fare by the sea, and the seafood chili is a star of the menu.

See also: Weekly Recipe: Black Garlic Hummus by Kaori

"The Seafood Chili has become an innovative and staple dish to our brand and concept here at Lobster Roll,” he says. “I've always felt like there was a void in the world of chili. After trial and error and many batches of chili, the Seafood Chili was created! It's well balanced, has the right amount of seafood for each spoonful, and is perfect for a chilly day here on the East End of Long Island."

Using a mix of beans, shrimp, sea scallops and of course lobster, this hearty meal warms chilly nights to the bone and adds some spice to a summertime soiree. Try this one on for size and bring a bite of the Hamptons to your own backyard.

Seafood Chili by Lobster Roll aka Lunch

Ingredients:

• 4 tablespoons of olive oil
• ¾ cup of diced Vidalia onions
• 3 large minced garlic cloves
• ½ cup of diced celery
• ½ cup of red wine
• 2 cups of diced tomatoes
• ½ cup of seafood stock
• 1 cup of red kidney beans
• 1 cup of cannellini beans
• 1 teaspoon each of chili powder, cumin and oregano
• ½ pound lobster cut into large pieces (claw and knuckle works best)
• ¾ pound of small shrimp (if using large shrimp, make sure to dice into smaller pieces)
• ½ pound of sea scallops, cut into quarts

Directions:

1. In a large pot, add oil over medium heat.
2. Add the onions, garlic and celery, and cook while stirring for 5 minutes.
3. Add the red wine and simmer for 5 minutes.
4. Add the tomatoes and cook for 5 minutes while stirring.
5. Add the seafood stick and cook for 5 minutes.
6. Add the red beans and cannellini beans, and stir gently.
7. Add the spices and stir gently.
8. Add the lobster, shrimp and sea scallops, and stir gently.
9. Reduce the heat to low and simmer for 30 minutes.