Grilled Corn, Lima Bean And Lobster Ragout

Ingredients

• 4 large ears corn
• 1 2-pound lobster, steamed and shelled
• 1 tablespoon olive oil
• 2 cups shelled lima beans
• ¼ cup chicken broth, homemade or low-sodium canned
• ½ teaspoon salt, plus more to taste
• 1 teaspoon fresh ground pepper, plus more to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    421 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 48 grams protein; 288 milligrams cholesterol; 1375 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four appetizer servings

Preparation

1. Grill the corn over hot coals until charred, about 10 minutes. Set aside to cool. Husk. Using a sharp knife, cut the kernels off the cob. Set aside. Cut the lobster claws in half lengthwise. Cut the tail into 8 pieces crosswise. Set both aside.
2. Combine the olive oil, lima beans and grilled corn in a large nonstick or cast-iron skillet. Saute over medium heat for 3 minutes. Add the chicken broth, salt and pepper. Reduce heat to low and continue cooking until the lima beans are tender, about 7 to 10 minutes. Season to taste with salt and pepper.
3. Divide the ragout between 4 bowls. Garnish each with 2 pieces of lobster tail and half a claw.

40 minutes