GRILLED CORN, LIMA BEAN AND LOBSTER RAGOUT

Grilled Corn, Lima Bean And Lobster Ragout image

Provided by Molly O'Neill

Time 40m

Yield Four appetizer servings

Number Of Ingredients 7

Ingredients

4 large ears corn
1 2-pound lobster, steamed and shelled
1 tablespoon olive oil
2 cups shelled lima beans
1/4 cup chicken broth, homemade or low-sodium canned
1/2 teaspoon salt, plus more to taste
1 teaspoon fresh ground pepper, plus more to taste

Steps:

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.
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.
Divide the ragout between 4 bowls. Garnish each with 2 pieces of lobster tail and half a claw.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 7 grams, Protein 48 grams, SaturatedFat 2 grams, Sodium 1086 milligrams, Sugar 10 grams, TransFat 0 grams