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.

Serves 4
2 (11/2-pound ) lobsters
Kernels from 6 ears sweet corn (about 2 cups kernels)
1 tablespoon grape seed oil
2 shallots, sliced
1 carrot, peeled and cut into 1/4″ dice
1 fennel bulb, cut into 1/4″ dice
3 cups light cream
1/2 cup cooked Dried Heirloom Beans (see recipe)
2 tablespoons unsalted butter, cut into cubes
2 tablespoons minced fresh herbs, such as thyme, tarragon, chervil, and parsley
Kosher salt and freshly ground black pepper
  1. Half-fill a large stockpot with water and bring to a boil over high heat.
  2. 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.
  3. Drain the lobsters and let cool.
  4. 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.
  5. 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.
  6. Heat the oil in a stockpot over medium heat.
  7. Add the shallots and cook for 1 to 2 minutes, or until they begin to soften.
  8. 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.
  9. Add the reserved whole corn kernels and cook for another 1 to 2 minutes.
  10. 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.
  11. Add the reserved meat and cook until the sauce is thickened nicely and the lobster is just heated through and not tough.
  12. Stir in the beans, butter, and herbs. Continue to stir for 2 to 3 minutes, or until heated through.
  13. 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.