Grilled Corn, Lima Bean And Lobster Ragout – a delicious recipe with corn, lobster, olive oil, beans, chicken broth, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Grill the corn over hot coals until charred, about 10 minutes.
2
Set aside to cool.
3
Husk.
4
Using a sharp knife, cut the kernels off the cob.
5
Set aside.
6
Cut the lobster claws in half lengthwise.
7
Cut the tail into 8 pieces crosswise.
8
Set both aside.
9
Combine the olive oil, lima beans and grilled corn in a large nonstick or cast-iron skillet.
10
Saute over medium heat for 3 minutes.
11
Add the chicken broth, salt and pepper.
12
Reduce heat to low and continue cooking until the lima beans are tender, about 7 to 10 minutes.
13
Season to taste with salt and pepper.
14
Divide the ragout between 4 bowls.
15
Garnish each with 2 pieces of lobster tail and half a claw.
297
kcal
Calories
7
g
Fat
47
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 large ears corn, 1 2-pound lobster, steamed and shelled, 1 tablespoon olive oil, 2 cups shelled lima beans, and more.
Yes, Grilled Corn, Lima Bean And Lobster Ragout falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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