Lobster, Champagne Succotash
- 1 lb. Dry Navy Beans
- 1 lb. Dry Red Kidney Beans
- 2 ea. Diced Potatoes
- 1 ea. Small Diced Onion
- 2 ears Corn (cleaned)
- 8 oz. Diced Lobster Meat
- 1-cup Champagne
- 1 cup Heavy Cream
- 4 oz. Unsalted Butter
- 4 ea. Diced peeled Tomatoes
- 1 ea. Lemon
- Fresh Ground White Pepper
- Cayenne Pepper
Soak the beans separately in cold water for 12 hours.
Boil the beans separately in plenty of salted water until tender, drain off the water and mix together.
Shave the corn off the cob.
In a tablespoon of butter sweat the onions for a few seconds until they are translucent, add the corn and diced potatoes. Once the potatoes are translucent add the beans and the remainder of the butter.
Add half the champagne sauce to the succotash and simmer on low heat until every ingredient is tender.
Add the lobster dice and tomato, warm gently, season to taste with salt, pepper and cayenne. Serve the finished succotash in a soup bowl.
Blend the remainder of the sauce to form foam and ladle the foam over the succotash.
In a thick bottom pan reduce the champagne by half add the cream, bring to the boil simmer for a minute, season with salt, cayenne and lemon.
Cooking your own lobster recipe? Try these tips for how to cook and eat a lobster.
Recipe courtesy of White Barn Inn in Kennebunkport, Maine.