Best 2 Lobster Succotash Recipes

Lobster succotash is a classic New England dish that combines the sweet flavor of lobster with the earthy taste of corn and lima beans. This hearty and flavorful dish is perfect for a summer cookout or a special occasion.

This article features three different recipes for lobster succotash. The first recipe is a traditional version of the dish, made with fresh lobster, corn, lima beans, and a simple seasoning of salt and pepper. The second recipe is a more modern take on the classic, with the addition of fresh herbs, lemon zest, and a touch of cream. The third recipe is a vegetarian version of the dish, made with tofu instead of lobster.

No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish. Serve it as a main course or a side dish, or even as a filling for tacos or burritos.

Check out the recipes below so you can choose the best recipe for yourself!

BEST-EVER SUCCOTASH

Best-Ever Succotash image

Think of this classic succotash as a greatest hits list of summer veggies.

Provided by Pam Lolley

Time 30m

Yield Serves 6

Number Of Ingredients 11

Ingredients

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

Steps:

Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

SHRIMP SUCCOTASH

Shrimp Succotash image

Provided by Bob Kinkead

Categories Bean Shellfish Vegetable Appetizer Side Wheat/Gluten-Free Bacon Shrimp Corn Legume Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 11

Ingredients

1/2 cup dried Great Northern beans
5 cups (or more) water
1 1-inch-thick onion slice
1 celery stalk with leaves
2 garlic cloves, crushed
1 bay leaf
8 ounces uncooked large shrimp in shells
1 slice bacon
1 cup chopped onion
2 cups fresh corn kernels or frozen, thawed
2 tablespoons chopped fresh chives or green onions

Steps:

Place beans in medium bowl. Pour enough cold water over to cover by 3 inches and let stand overnight. Drain.
Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium saucepan; boil 5 minutes. Add shrimp; simmer just until cooked through, about 3 minutes. Using tongs, transfer shrimp to bowl. Reserve cooking liquid. Peel and devein shrimp; cut into 1/2-inch pieces.
Add beans to shrimp cooking liquid. Cover and simmer until beans are tender and liquid is reduced to 1/2 cup, adding more water if necessary, about 40 minutes. Discard bay leaf and celery. (Shrimp and beans can be made 1 day ahead. Cover separately and chill.)
Cook bacon in large skillet over medium heat until crisp, about 5 minutes. Drain bacon on paper towels. Cut into small pieces. Discard all but 1 teaspoon drippings in skillet. Add chopped onion; sauté over medium-low heat until golden, about 10 minutes. Add corn and beans with their cooking liquid; simmer until corn is tender, about 8 minutes. Add shrimp and bacon; stir until heated through, about 3 minutes. Season with salt and pepper. Sprinkle with chives.

Tips:

Fresh is Best: For the best flavor, use fresh lobster and corn. If you can't find fresh lobster, frozen lobster is a good alternative.
Don't Overcook the Lobster: Lobster is a delicate protein, so it's important not to overcook it. Cook the lobster just until it's opaque and cooked through, about 2 minutes per side.
Use High-Quality Corn: Fresh, sweet corn is essential for this recipe. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
Add Vegetables: Feel free to add other vegetables to this recipe, such as zucchini, bell peppers, or tomatoes.
Make it Spicy: Add a pinch of cayenne pepper or red pepper flakes to the succotash for a little spice.
Serve it Up: Lobster succotash can be served as a main course or a side dish. Serve it with rice, pasta, or crusty bread.

Conclusion:

Lobster succotash is a delicious and easy-to-make dish that's perfect for a summer meal. With its combination of fresh lobster, sweet corn, and flavorful vegetables, it's a dish that everyone will enjoy. So next time you're looking for a special recipe to try, give lobster succotash a try. You won't be disappointed!