LOBSTER SUCCOTASH
If you take some liberties with traditional American succotash you can transform it from a side dish to a deluxe starter or even a main course. Fresh shelling beans, such as cannellini beans or cranberry beans, are available at farmers' markets from mid-to-late-summer. If you can't find them, use frozen limas.
Provided by David Tanis
Categories appetizer, main course
Time 1h
Yield 4 main course servings (or 6 appetizer servings)
Number Of Ingredients 13
Steps:
- 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.)
- In another pot, bring salted water to a boil. Add Romano beans and blanch for 1 minute, then drain and cool.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 9 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 1306 milligrams, Sugar 14 grams, TransFat 0 grams
SHRIMP SUCCOTASH
Provided by Bob Kinkead
Categories Bean Shellfish Vegetable Appetizer Side Wheat/Gluten-Free Bacon Shrimp Corn Legume Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place beans in medium bowl. Pour enough cold water over to cover by 3 inches and let stand overnight. Drain.
- Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium saucepan; boil 5 minutes. Add shrimp; simmer just until cooked through, about 3 minutes. Using tongs, transfer shrimp to bowl. Reserve cooking liquid. Peel and devein shrimp; cut into 1/2-inch pieces.
- Add beans to shrimp cooking liquid. Cover and simmer until beans are tender and liquid is reduced to 1/2 cup, adding more water if necessary, about 40 minutes. Discard bay leaf and celery. (Shrimp and beans can be made 1 day ahead. Cover separately and chill.)
- Cook bacon in large skillet over medium heat until crisp, about 5 minutes. Drain bacon on paper towels. Cut into small pieces. Discard all but 1 teaspoon drippings in skillet. Add chopped onion; sauté over medium-low heat until golden, about 10 minutes. Add corn and beans with their cooking liquid; simmer until corn is tender, about 8 minutes. Add shrimp and bacon; stir until heated through, about 3 minutes. Season with salt and pepper. Sprinkle with chives.
More about "lobster succotash recipes"
FRESH CORN SUCCOTASH WITH MAINE LOBSTER AND …
From crazylobstershellfish.com
BEST-EVER SUCCOTASH RECIPE
From southernliving.com
BEST SUCCOTASH (TASTY VEGETABLE SIDE DISH WITH BACON
From bakeitwithlove.com
FRESH CORN SUCCOTASH WITH MAINE LOBSTER AND ASPARAGUS
From getmainelobster.com
FRESH CORN SUCCOTASH WITH MAINE LOBSTER AND ASPARAGUS
From lobsterfrommaine.com
- In a very large stock pot, over high heat, bring the water to a boil and add the salt. Kill the lobsters by inserting the point of a large knife into the back of the shell where the tail meets the body.
- Remove the claws and pull the meat from the shell, cut through the head and tail lengthwise, and pull out the tail meat in two whole pieces. Slice into ½-inch thick medallions.
- Heat the bacon in a large saucepot. Cook until the fat is rendered and the bacon is crisp. Add the shallots and 5 tablespoons butter. Cook over medium heat for about one minute.
- Add half the stock and turn up the heat to medium high. Reduce the liquid quickly until the mixture thickens. Reduce the heat and add the cream. Cook, stirring occasionally, reducing the cream until it has thickened, approximately 5 to 10 minutes.
- Heat a medium size skillet over medium heat. Add one tablespoon butter, then add the lobster and sauté one minute. Add the asparagus, and then add the remaining 1 cup stock.
EASY SUCCOTASH – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Total Time 20 minsCategory Side DishCalories 146 per serving
CREAMY SOUTHERN SUCCOTASH RECIPE
From thespruceeats.com
Ratings 52Category Side DishAuthor Lee CarlsonCalories 197 per serving
BEST SUCCOTASH RECIPE - HOW TO MAKE SUCCOTASH
From thepioneerwoman.com
Cuisine American, Comfort FoodTotal Time 25 minsServings 6-8
PAN SEARED SCALLOPS WITH BOILED PEANUT SUCCOTASH RECIPE
From foodnetwork.com
Author Sundae CafeSteps 9Difficulty Intermediate
LOBSTER AND SWEET CORN SUCCOTASH RECIPE
From eatyourbooks.com
25 BEST LOBSTER RECIPES (+ EASY MEAL IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
BEST SUCCOTASH RECIPE - HOW TO MAKE SUCCOTASH
From delish.com
LOBSTER SUCCOTASH RECIPE | RECIPE | SUCCOTASH RECIPE ...
From pinterest.com
OUR BEST LOBSTER RECIPES
From cooking.nytimes.com
LOBSTER AND CORN POT-STICKERS WITH MAITAKE MUSHROOM SUCCOTASH
From thelocalcatch.com
CRAB-STUFFED MOUNTAIN TROUT WITH PRESERVED LEMON, CORN AND …
From recipes.clubandresortchef.com
RECIPE: PEACEMAKER LOBSTER & CRAB CO.’S SUCCOTASH
From saucemagazine.com
LOBSTER SUCCOTASH RECIPE
From eatyourbooks.com
CLASSIC SUCCOTASH RECIPE
From southernliving.com
WHAT TO SERVE WITH LOBSTER: 23 BEST SIDES FOR LOBSTER
From allnutritious.com
FOOD & WINE'S BEST LOBSTER RECIPES
From foodandwine.com
SEA DOG BREWING CHEF SHARES HER LOBSTER SUCCOTASH RECIPE
From wmtw.com
You'll also love