1 lb. Lobster Classic
2 15 oz. cans of navy beans
3 strips of bacon cooked, fat reserved
1/4 cup each julienne red, yellow, orange
    and green sweet peppers
1/2 poblano chile, seeded and julienne
1/2 yellow onion, julienne
1 garlic clove sliced
2 tbsp. fresh stemmed and chopped cilantro
1 pinch cayenne
2 cups low fat/sodium chicken broth
table ground black pepper and kosher
    salt to taste

Sauté all vegetable in bacon fat until tender and begin to caramelize. Add cilantro and cayenne pepper, sauté for 1 minute. Add navy beans and their liquid. Add chicken stock and simmer for 15-20 minutes. Add lobster in the last 5 minutes of cooking and serve.

Trans Ocean Crab Classic can be used instead of or in addition to this recipe.