Lobster Succotash
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2cups fresh shelling beans, from about 3 pounds in the pod
- Salt and pepper
- ½pound Romano beans, green beans or yellow wax beans, about 2 cups, chopped
- 2tablespoons butter
- 1large onion, diced
- 1cup okra, sliced in ½-inch rounds
- 1large red bell pepper, diced
- 2cups fresh corn kernels, from about 4 ears
- 2medium zucchini, diced, about 2 cups
- 1cup green tomato or tomatillo, diced
- 1serrano chile, finely diced
- 1pound cooked lobster meat, chopped
- ¼cup crème fraîche
Nutritional analysis per serving (4 servings)
695 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 103 grams carbohydrates; 25 grams dietary fiber; 13 grams sugars; 52 grams protein; 1424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.)
- Step 2
In another pot, bring salted water to a boil. Add Romano beans and blanch for 1 minute, then drain and cool.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
This is really a great succotash recipe….. the lobster addition is a nicety addition.
I made mine with an addition of crispy bacon and pieces of left-over roast pork, more in the Southern cooking tradition. Next time I'll make it just with the bacon.
I saved the lobster shopping til last only to find no cooked lobster. Shrimp seemed a likely choice and they were -- richly flavoring the broth. We ate this for days.
Four pounds of live lobster will yield about 1 pound of cooked meat.
Can't say I'm a fan. Made as directed. Love succotash and this had too much other stuff in it. At a minimum I'd leave out the Romano beans.
I found raw shucked lobster meat at the local fish store in Maine. Apparently a new vacuum technology. I poached the lobster meat in butter on very low for 8 minutes with 3/4 stick butter and 3/4 lb. meat. Perfectly tender. I didn't have lima beans or okra, so I used what I had: corn, red onion, green tomatoes, red heirloom tomato (both very fleshy), and sweet peppers. Also one jalapeño whole. Though it was August, and I was with my sister, not my spouse, I wished her Happy Valentines Day
This recipe was fantastic but probably serves 8. Perfect for August when almost all ingredients for the succotash are at the farmers market (in the south). I left out the crème fraiche, but served this over a creamy polenta (made with water & cream). It was the perfect balance to the freshness of the lobster succotash. I will make this again for guests.
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