Grilled Corn, Lima Bean And Lobster Ragout

Name: Grilled Corn, Lima Bean And Lobster Ragout
Total time: 40 min
Yield: Four appetizer servings
Cuisine: italian
Ingredients: 4 large ears corn; 1 2-pound lobster, steamed and shelled; 1 tablespoon olive oil; 2 cups shelled lima beans; 1/4 cup chicken broth, homemade or low-sodium canned; 1/2 teaspoon salt, plus more to taste; 1 teaspoon fresh ground pepper, plus more to taste

By Molly O'Neill

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Roadside Attractions

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Ingredients

Yield:Four appetizer servings

4large ears corn
12-pound lobster, steamed and shelled
1tablespoon olive oil
2cups shelled lima beans
¼cup chicken broth, homemade or low-sodium canned
½teaspoon salt, plus more to taste
1teaspoon fresh ground pepper, plus more to taste

Ingredient Substitution Guide

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Preparation

Step 1
Grill the corn over hot coals until charred, about 10 minutes. Set aside to cool. Husk. Using a sharp knife, cut the kernels off the cob. Set aside. Cut the lobster claws in half lengthwise. Cut the tail into 8 pieces crosswise. Set both aside.
Step 2
Combine the olive oil, lima beans and grilled corn in a large nonstick or cast-iron skillet. Saute over medium heat for 3 minutes. Add the chicken broth, salt and pepper. Reduce heat to low and continue cooking until the lima beans are tender, about 7 to 10 minutes. Season to taste with salt and pepper.
Step 3
Divide the ragout between 4 bowls. Garnish each with 2 pieces of lobster tail and half a claw.