Lobster Tempura with Grits

Name: Succotash
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 10 ears shucked corn; 3 Tbsp. butter; 1 ⁄ 2 chopped, peeled small yellow onion; 1 cup fresh or frozen lima beans; 1 ⁄ 2 cup heavy cream; Salt and freshly ground black pepper

Serves
serves 4-6

You can embellish this dish with tomatoes and tarragon butter sauce.

Ingredients

10 ears shucked corn
3 Tbsp. butter
¹⁄₂ chopped, peeled small yellow onion
1 cup fresh or frozen lima beans
¹⁄₂ cup heavy cream
Salt and freshly ground black pepper

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Instructions

Step 1

Scrape kernels from 6 ears shucked corn into a bowl with a corn slitter or tines of a fork, then scrape cob with back of slitter or side of fork to release meat and corn milk. Add kernels from 4 more ears shucked corn to bowl and set aside.

Step 2

Melt butter in a medium pot over medium heat. Add onion and cook until soft (not browned), about 10 minutes.

Step 3

Add reserved corn, lima beans, and heavy cream. Season to taste with salt and freshly ground black pepper and cook, stirring often, until mixture thickens slightly, about 15 minutes.