Corn Succotash with Lobster and Asparagus
From The Culinary Institute of America • Serves 8
|Maine Lobsters, 1½ pounds 2 ea.|
|Bacon, medium dice ¼ lb.|
|Shallots, minced 4 tbsp.|
|Butter 6 tbsp.|
|Corn, cut off the cob 8 ears|
|Bay leaf 1 ea.|
|Thyme, chopped 1 tbsp.|
|Chicken stock 2 cups|
|Heavy cream 2 cups|
|Asparagus, sliced on bias 1½ cups|
|Salt and pepper to taste|
|Parmigiano-Reggiano cheese, grated, plus a few pieces shaved ½ cup|
|Chives, bias cut 2 tbsp|
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. Add the lobsters to the boiling water and blanch for 2 minutes. Remove the lobsters and drain them.
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. Set aside.
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 the corn, bay leaf and thyme, sauté for 3 minutes.
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
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800-535-5358 • 207-236-8391 •
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