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Preptime: 20 min.Cooktime: 35 min.
Carbs: 138g
Fat: 12g
Fiber: 43g
Protein: 70g
Satfat: 4g
Sodium: 695mg
9 ears corn (Butter & Sugar or Sliver Queen), shucked
2 pounds shell beans (also called cranberry beans)
2 1-pound live lobsters (chicks)
2 ounces salt pork, rind removed and finely diced
1 large onion, sliced
1 tablespoon sugar
salt to taste
freshly ground pepper
Directions:
1. Cut the corn off the cob and reserve. Shell the beans and reserve.
2. 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. This will kill the lobster instantly. Steam the lobsters 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.
3. Meanwhile, in a saucepan over medium-high heat, add the salt pork and cook until browned. Add the onions and saute 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. Add salt and pepper to taste. The succotash should be the consistency of a thick soup. If there is not enough liquid, add more water or some chicken stock.
4. Add the lobster meat and reheat. Serve in 6 warm bowls with plenty of fresh cracked black pepper.
Note: Sizes of corn and shell beans vary. Make sure you have twice as much corn as shell beans in the final mixture.
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