By David Tanis
- Total Time
- 1 hour
- Rating
- 4(150)
- Notes
- Read community notes
If you take some liberties with traditional American succotash you can transform it from a side dish to a deluxe starter or even a main course. Fresh shelling beans, such as cannellini beans or cranberry beans, are available at farmers' markets from mid-to-late-summer. If you can’t find them, use frozen limas.
Featured in: Yes, Succotash Has a Luxurious Side
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 main course servings (or 6 appetizer servings)
- 2cups fresh shelling beans, from about 3 pounds in the pod
- Salt and pepper
- ½pound Romano beans, green beans or yellow wax beans, about 2 cups, chopped
- 2tablespoons butter
- 1large onion, diced
- 1cup okra, sliced in ½-inch rounds
- 1large red bell pepper, diced
- 2cups fresh corn kernels, from about 4 ears
- 2medium zucchini, diced, about 2 cups
- 1cup green tomato or tomatillo, diced
- 1serrano chile, finely diced
- 1pound cooked lobster meat, chopped
- ¼cup crème fraîche
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
695 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 103 grams carbohydrates; 25 grams dietary fiber; 13 grams sugars; 52 grams protein; 1424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Put shell beans in a saucepan, barely covered with water. Add 1 teaspoon salt, bring to a boil, then reduce heat and simmer gently for 20 to 30 minutes, until tender. Beans may be cooked in advance, up to 24 hours ahead, and stored in their broth. (Skip this step if using frozen beans.)
Step
2
In another pot, bring salted water to a boil. Add Romano beans and blanch for 1 minute, then drain and cool.
Step
3
Put butter in a large skillet over medium heat. Add onion and cook until softened, about 10 minutes. Add okra and red pepper and sauté for 2 to 3 minutes.
Step
4
Add corn kernels, zucchini, shelling beans, Romano beans, green tomato and serrano chile. Season generously with salt and pepper and sauté gently for 5 minutes.
Step
5
Add lobster meat, stir in crème fraîche, and simmer for another 2 to 3 minutes. Check seasoning and adjust salt to taste. Serve immediately, accompanied by brioche toasts, grilled polenta or grits, if you wish.
Ratings
4
out of 5
150
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Bernice Glenn
This is really a great succotash recipe….. the lobster addition is a nicety addition.
I made mine with an addition of crispy bacon and pieces of left-over roast pork, more in the Southern cooking tradition. Next time I'll make it just with the bacon.
Jack H.
I saved the lobster shopping til last only to find no cooked lobster. Shrimp seemed a likely choice and they were -- richly flavoring the broth. We ate this for days.
Jennifer
Four pounds of live lobster will yield about 1 pound of cooked meat.
adeline
Is that dill in the photo and if so am I just not seeing in the recipe? Could be a terrific addition I guess though not sure about dill and okra.
Dan Shaw
How many pounds of live lobster boiled renders 1 lb. of lobster meat?
Jennifer
Made this last night with some changes: subbed out shrimp for lobster, used frozen beans, and omitted the creme fraiche. This cut the cooking time down to about 30 mins. I had to add extra water to get the consistency right. Overall a quick weeknight summery stew. To address an earlier comment he okra and the dill did not compete, flavor wise, but parsley would work just as well.
Donna Harrison
FAB-YOU-LUSS!!! I had leftover lobster and used it for this recipe. Everything I needed was at the Farmers' Market. Corn, black-eyed peas, okra... Perfect summer stew! I now have cooked black eyed peas in the freezer for the next go round! I enjoyed it ALMOST as much as the steamed lobster we had last night!
I have not eaten succotash since my grandmother's table and had lobster been available, she would have added it. I had a lovely memory of shelling beans on the front porch with her.
Karen
I found raw shucked lobster meat at the local fish store in Maine. Apparently a new vacuum technology. I poached the lobster meat in butter on very low for 8 minutes with 3/4 stick butter and 3/4 lb. meat. Perfectly tender.I didn't have lima beans or okra, so I used what I had: corn, red onion, green tomatoes, red heirloom tomato (both very fleshy), and sweet peppers. Also one jalapeño whole. Though it was August, and I was with my sister, not my spouse, I wished her Happy Valentines Day
MLR
This recipe was fantastic but probably serves 8. Perfect for August when almost all ingredients for the succotash are at the farmers market (in the south). I left out the crème fraiche, but served this over a creamy polenta (made with water & cream). It was the perfect balance to the freshness of the lobster succotash. I will make this again for guests.
Made with WF frozen shrimp (cooked in butter, salt, pepper), excellent! Used frozen corn, cooked dried cranberry beans. Only one zucchini. Could have doubled okra, also especially the tomatillos (for an acid boost, one thing slightly imperfect). Used french green beans. Was very mildly spicy, for kick, double the serrano chilis
Laith
Hmm. Not bad. I would use half a Serrano pepper not a whole since it came up too spicy.
D
What’s the orange bits in the photo? Nothing orange in the recipe.
Brittany
I followed the recipe, and made a stock with the leftover corn husks and lobster shells intending to use that for a corn bisque. And then I couldn’t get the idea of a bisque out of my head! So I boiled potatoes in salted lobster/corn stock and when tender, added the contents to my Dutch oven of leftover succotash. I used the immersion blender and blended til slightly chunky, adding butter, milk, and smoked paprika along the way. Garnished the bisque with evoo, sherry vinegar, & basil. Delicious.
Gina G
I made this with precooked langostino from Costco and it was so good. I did omit the Serrano pepper because of the kids but it still so fresh tasting and perfect really.
Mary
Amazing! Used bacon and shell-on shrimp, and made a broth with the shells, a smashed garlic clove, two halved Thai chilies and salt - started with about 3 cups of water and simmered down to about 2. I used 2/3 cup each frozen limas, butter beans and black-eyed peas, and heated them in the strained broth, then added the beans and broth with the other veggies. Sauted with thyme and rosemary sprig, and added chopped raw shrimp at the very end. Super rich with creme fraiche, but not necessary.
Great recipe!
Preparing this for Thanksgiving again--wonderful main dish alternative for pescatarians. The lobster makes this great and the creme fraiche makes this heavenly.
Jack H.
I saved the lobster shopping til last only to find no cooked lobster. Shrimp seemed a likely choice and they were -- richly flavoring the broth. We ate this for days.
Debby Kalk
I made this for an open house on Labor Day and it was fabulous. I used dried cranberry beans, which I soaked overnight, and roasted Hatch peppers instead of jalapeño and serrano. I also served it with David Tanis's corn and pepper mini-muffins, also made with Hatch peppers. A perfect way to end the summer!
Donna Harrison
FAB-YOU-LUSS!!! I had leftover lobster and used it for this recipe. Everything I needed was at the Farmers' Market. Corn, black-eyed peas, okra... Perfect summer stew! I now have cooked black eyed peas in the freezer for the next go round! I enjoyed it ALMOST as much as the steamed lobster we had last night!
I have not eaten succotash since my grandmother's table and had lobster been available, she would have added it. I had a lovely memory of shelling beans on the front porch with her.
Pam
Mine didn't get stew-y, but it was delicious nonetheless! I left out the creme fraiche, and instead poached the lobster in 1/4c butter. Also used two roasted green chiles from NM in lieu of serrano. Was a fantastic meal, and with plenty leftover for another lunch or dinner.
Sindi
I added rehydrated porcini mushrooms with the onions with gave it a delicious smoky element.
Bernice Glenn
This is really a great succotash recipe….. the lobster addition is a nicety addition.
I made mine with an addition of crispy bacon and pieces of left-over roast pork, more in the Southern cooking tradition. Next time I'll make it just with the bacon.
Private notes are only visible to you.
