Grilled Corn, Lima Bean And Lobster Ragout
Published August 29, 1992
- Total Time
- 40 minutes
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Ingredients
4 large ears corn
1 2-pound lobster, steamed and shelled
1 tablespoon olive oil
2 cups shelled lima beans
¼ cup chicken broth, homemade or low-sodium canned
½ teaspoon salt, plus more to taste
1 teaspoon fresh ground pepper, plus more to taste
Nutritional analysis per serving
43 grams carbs; 288 milligrams cholesterol; 423 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 7 grams fiber; 1086 milligrams sodium; 48 grams protein; 10 grams sugar
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.
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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