Lobster and Shell Bean Succotash

This recipe serves:  4 6 8

6 ears corn (Butter & Sugar of Silver Queen), shucked
1 1/2 pounds shell beans (also called cranberry beans)
1 1 1/2 pound lobster
1 1/2 ounces salt pork, rind removed and finely diced
3/4 large onion, sliced
3/4 tablespoon sugar
salt to taste
freshly ground black pepper
1. Cut the corn off the cob and reserve. Shell the beans and reserve.

2. In a pot large enough to hold the lobster, add 1/2 gallon of water and 1/4 cup of salt and bring to a boil. With a sharp knife, pierce the head of the lobster between the tentacles at the mouth. This will kill the lobster instantly. Steam the lobster for about 7 minutes and remove from the water. Strain and reserve the cooking water. When cool, remove all the meat from the lobster, cut the tail into large pieces and reserve.

3. Meanwhile, in a saucepan over medium-high heat, add the salt pork and cook until browned. Add the onions and sauté until starting to brown. Add the shell beans and the lobster cooking water and cook for 10 minutes until the beans are nearly cooked. Add the corn and sugar and cook 5 more minutes until the beans and corn are done. Add salt and pepper to taste. The succotash should be the consistency of a thick soup. If there is not enough liquid, add more water or some chicken stock.

4. Add the lobster meat and reheat. Serve in 4 warm bowls with plenty of fresh cracked black pepper.

Note: Sizes of corn and shell beans vary. Make sure you have twice as much corn as shell beans in the final mixture.

Serving Size: about 2 cups

SEE ALL THE FACTS

• Print this recipe