Succotash and Lobster

Name: Succotash and Lobster
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Southern
Ingredients: 4 servings cayenne pepper; 4 servings chives; 1 clove; 4 servings corn; 4 servings half and half; 4 servings lima beans; 4 servings lobsters; 4 servings Salt; 4 servings unsalted butter

The recipe Succotash and Lobster is ready in approximately 1 hour and is definitely a great gluten free and pescatarian option for lovers of Southern food. This recipe makes 4 servings with 218 calories, 10g of protein, and 6g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of butter, corn, cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

In a large covered kettle, bring 6 quarts salted water to a rolling boil over high heat.

Ingredients you will need

Water

Add the lobsters, cover, and cook for 10 minutes.

Ingredients you will need

Lobster

Drain and cool under cold running water. With poultry shears, cut away the claw and tail shells and carefully remove the meat. If the lobsters are female, reserve the grainy red coral and chop finely. Cover and refrigerate the lobster meat and coral.

Ingredients you will need

Lobster

Meat

Pasta Shells

Water

Equipment you will use

Poultry Shears

With a sharp knife, cut the kernels off the cob, slicing from the top of the ear downward, but not too close to the cob. You should have about 4 cups. Using a small spoon, scrape the milky liquid from the cobs into a medium bowl.

Equipment you will use

Knife

Bowl

Add the kernels and reserve.

In a medium saucepan of lightly salted boiling water, blanch the lima beans until almost tender, 3 to 5 minutes. Cool under cold running water.

Ingredients you will need

Lima Beans

Water

Equipment you will use

Sauce Pan

Drain and reserve.

In a large heavy nonreactive saucepan, melt the butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the cream. When it begins to steam, add the corn and its pulp and cook for 10 minutes, stirring often until the liquid thickens slightly.

Ingredients you will need

Cream

Corn

Add the lima beans and cook another 2 minutes until the beans are just tender.

Ingredients you will need

Lima Beans

Beans

Add the lobster meat and cook an additional 3 minutes until the meat is warmed through. Season with the cloves, cayenne, salt, and pepper. Fold in the chives.

Ingredients you will need

Lobster Meat

Ground Cayenne Pepper

Chives

Clove

Pepper

Meat

Salt

Spoon the succotash and lobster in equal proportions into 4 warm soup plates and serve.

Ingredients you will need

Lobster

Soup

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Equipment

Ingredients

Servings:

4servings

cayenne pepper 4servings

chives 1clove

4servings

corn 4servings

half and half 4servings

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Fess Parker Santa Barbara Riesling. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 15 dollars per bottle.