Prepare Brown Butter Sauce: Melt Butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and stir in Lemon Juice and Chives. Season with Fleur de Sel and Black Pepper.
In a medium skillet, sauté Shallots until translucent, about 3 minutes.
Add Corn and Edamame to the skillet and cook for 3-5 minutes, until slightly tender.
Gently stir in Cherry Tomatoes and Heirloom Beans. Heat through for 2 minutes.
Add Lobster Meat to the skillet and gently toss to combine. Heat through for 1 minute.
Pour Brown Butter Sauce over the succotash and toss gently to coat. Season with Fleur de Sel and Black Pepper to taste.
Serve immediately.
Ingredients
4
1 lb454 gLobster Meat-cooked and diced
1 cup177 gHeirloom Beans-cooked (Jacob's Cattle or Scarlet Runner)
1 cup120 gCorn Kernels-freshly cut from the cob
1/2 cup70 gEdamame-shelled
1/4 cup30 gCherry Tomatoes-halved
2 tbsp30 mLShallots-minced
4 tbsp60 mLUnsalted Butter
1 tbsp15 mLLemon Juice-freshly squeezed
1 tbsp15 mLChives-chopped
Saltto tasteFleur de Sel
Black Pepperto tasteFreshly Ground
Equipment
Small saucepan
Medium skillet
Instructions
Prepare Brown Butter Sauce: Melt Butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and stir in Lemon Juice and Chives. Season with Fleur de Sel and Black Pepper.
In a medium skillet, sauté Shallots until translucent, about 3 minutes.
Add Corn and Edamame to the skillet and cook for 3-5 minutes, until slightly tender.
Gently stir in Cherry Tomatoes and Heirloom Beans. Heat through for 2 minutes.
Add Lobster Meat to the skillet and gently toss to combine. Heat through for 1 minute.
Pour Brown Butter Sauce over the succotash and toss gently to coat. Season with Fleur de Sel and Black Pepper to taste.
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