Grilled Corn, Lima Bean And Lobster Ragout
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4large ears corn
- 12-pound lobster, steamed and shelled
- 1tablespoon olive oil
- 2cups shelled lima beans
- ¼cup chicken broth, homemade or low-sodium canned
- ½teaspoon salt, plus more to taste
- 1teaspoon fresh ground pepper, plus more to taste
Nutritional analysis per serving (4 servings)
423 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 48 grams protein; 1086 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Grill the corn over hot coals until charred, about 10 minutes. Set aside to cool. Husk. Using a sharp knife, cut the kernels off the cob. Set aside. Cut the lobster claws in half lengthwise. Cut the tail into 8 pieces crosswise. Set both aside.
- Step 2
Combine the olive oil, lima beans and grilled corn in a large nonstick or cast-iron skillet. Saute over medium heat for 3 minutes. Add the chicken broth, salt and pepper. Reduce heat to low and continue cooking until the lima beans are tender, about 7 to 10 minutes. Season to taste with salt and pepper.
- Step 3
Divide the ragout between 4 bowls. Garnish each with 2 pieces of lobster tail and half a claw.
Private Notes