from Bob Kinkead
Published April 2004
Yield: 8 appetizer servings
Two 1-pound lobsters
9 ears bread and butter corn, husked and desilked
2 pounds shell beans (also called Cranberry or Horticultural beans)
2 ounces salt pork, rind removed and finely diced
1 large onion, diced
1 teaspoon sugar
Salt and freshly cracked black pepper to taste
Cut the corn off the cob and shell the beans and reserve.
In a pot large enough to hold the lobsters, add 1/2 gallon of water
and 1/4 cup of salt and bring to a boil. With a sharp knife, pierce
the head of each lobster between the tentacles at the mouth. Steam
the lobster for about 7 minutes and remove from the water. Strain
and reserve the cooking water. When cool, remove all the meat from
the lobster, cut the tail into large pieces and reserve.
Meanwhile, in a saucepan over medium high heat, add the salt pork
and render until brown. Add the onions and sauté until starting
to brown, add the shell beans and the lobster cooking water and cook
for 10 minutes until the beans are nearly cooked. Add the corn and
sugar and cook 5 more minutes until the beans and corn are done. Season
to taste. If liquid is too low, add more water or some chicken stock.
The succotash should be the consistency of a thick soup. Add the lobster
meat and reheat. Serve in 6 warm bowls with plenty of freshly cracked
black pepper and a little butter on top.