Lobster and Sweet Corn Succotash
Lobster and corn have had a mutual appreciation society since Atlantic coastal Native Americans used lobster shells to fertilize their maize. I call this succotash, but it’s far more elegant than you might expect and is squarely in the main-course category.
This is a wonderful special meal for summer. It’s rich, opulent, and satisfyingly creamy.
- Half-fill a large stockpot with water and bring to a boil over high heat.
- Put the lobsters head first into the boiling water. Cover and cook for about 10 minutes, or until the shells turn bright red and the meat is just cooked through.
- Drain the lobsters and let cool.
- Crack the shells and remove the meat from the claws and bodies. Cut into 1/2″ to 1″ pieces. You will have 2 scant cups of lobster meat. Set aside.
- Finely chop half of the corn kernels or pulse them in the bowl of a small food processor. Set aside, keeping any juice they release.
- Heat the oil in a stockpot over medium heat.
- Add the shallots and cook for 1 to 2 minutes, or until they begin to soften.
- Add the carrot and fennel. Reduce the heat to low and cook for 6 to 8 minutes, or until the vegetables begin to soften nicely.
- Add the reserved whole corn kernels and cook for another 1 to 2 minutes.
- Add the cream and the chopped corn kernels and their liquid. Cook over medium-high heat for about 3 minutes, stirring constantly so as not to boil over, until the cream just begins to thicken.
- Add the reserved meat and cook until the sauce is thickened nicely and the lobster is just heated through and not tough.
- Stir in the beans, butter, and herbs. Continue to stir for 2 to 3 minutes, or until heated through.
- Season to taste with salt and pepper. Serve.
Photo Courtesy of Andre Baranowski. Baranowski is a NY based food photographer and was the principal photographer for Michel Nischan’s cookbook – Sustainably Delicious.