LOBSTER SUCCOTASH
If you take some liberties with traditional American succotash you can transform it from a side dish to a deluxe starter or even a main course. Fresh shelling beans, such as cannellini beans or cranberry beans, are available at farmers' markets from mid-to-late-summer. If you can't find them, use frozen limas.
Provided by David Tanis
Categories appetizer, main course
Time 1h
Yield 4 main course servings (or 6 appetizer servings)
Number Of Ingredients 13
Steps:
- Put shell beans in a saucepan, barely covered with water. Add 1 teaspoon salt, bring to a boil, then reduce heat and simmer gently for 20 to 30 minutes, until tender. Beans may be cooked in advance, up to 24 hours ahead, and stored in their broth. (Skip this step if using frozen beans.)
- In another pot, bring salted water to a boil. Add Romano beans and blanch for 1 minute, then drain and cool.
- Put butter in a large skillet over medium heat. Add onion and cook until softened, about 10 minutes. Add okra and red pepper and sauté for 2 to 3 minutes.
- Add corn kernels, zucchini, shelling beans, Romano beans, green tomato and serrano chile. Season generously with salt and pepper and sauté gently for 5 minutes.
- Add lobster meat, stir in crème fraîche, and simmer for another 2 to 3 minutes. Check seasoning and adjust salt to taste. Serve immediately, accompanied by brioche toasts, grilled polenta or grits, if you wish.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 9 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 1306 milligrams, Sugar 14 grams, TransFat 0 grams
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Ehsan Saeed
[email protected]I'm a vegetarian, so I used tofu instead of lobster. It was still very good!
S C Λ R Ξ D
[email protected]This was a delicious and easy-to-make recipe. I'll definitely be making it again.
Mark Asirwathan
[email protected]I'm not a fan of succotash, but I loved this recipe! The lobster really elevates the dish.
Effy Ruby
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The lobster and succotash are a perfect pairing.
Usman Goraya Jutt Saab
[email protected]I made this succotash for a party and everyone loved it! It's a great dish to serve at a summer gathering.
Akua Afriyie Anastasia adu
[email protected]I'm allergic to shellfish, so I used shrimp instead of lobster. It was still delicious!
Akash Gaming
[email protected]This was the best lobster succotash I've ever had! The lobster was cooked perfectly and the succotash was bursting with flavor.
Md Muhibur rahman Famale
[email protected]I was disappointed with this recipe. The lobster was overcooked and the succotash was mushy.
Siphumelele Hlatshwayo
[email protected]This recipe is a keeper! I love the combination of lobster and succotash. It's a perfect summer dish.
Martina Slankamenac
[email protected]I followed the recipe exactly, but my succotash turned out bland. I think I needed to add more salt and pepper.
Sovo Vi
[email protected]This was a great way to use up leftover lobster. The succotash was easy to make and very tasty.
MARY Livingstone
[email protected]I'm not a huge fan of lobster, but this succotash changed my mind! The lobster was tender and juicy, and the succotash was packed with flavor.
Cataleya Stephens
[email protected]This succotash was a hit at my summer potluck! The lobster added a luxurious touch, and the vegetables were fresh and flavorful. I'll definitely be making this again.