(Ahem . . . lobster). Of course, you can enjoy the succotash as a side, or you can layer the vegetables with a crispy polenta cake and buttered lobster. Yes, please.
INGREDIENTS
Polenta Cake:
1 cup whole milk
⅔ cup heavy cream
2 Tbsp unsalted butter
⅓ cup cornmeal, packed
1½ Tbsp grated cheese (we used Parmesan)
⅛ tsp pepper
¼ tsp salt
1 Tbsp fresh sage, minced (about 4 leaves)
Olive oil
Succotash:
1 can (15 oz) cannellini beans (reserve the liquid in the can for later), rinse and drain the beans
3 tsp fresh lemon juice
3 Tbsp unsalted butter
2 shallots (¼ cup), thinly sliced
2 cups fennel, trimmed and cut into small pieces
1 leek, white portion (approximately 1½ cups), cleaned and trimmed
1 tsp salt
½ tsp white pepper
2 garlic cloves, minced
2 cups fresh raw corn
Zest from 1 lemon
2 tsp chervil, thinly chopped
Buttered Lobster:
1 stick unsalted butter, divided and cut into 8 tablespoons
1 Tbsp water
1 clove garlic, minced
½ lb raw lobster tail meat, cut into chunks
6 large raw shrimp, rinsed, deveined, and minced
Salt, to taste
White pepper, to taste
To Asemble:
Herbs, to garnish, e.g., parsley or tarragon (optional)
DIRECTIONS
Polenta Cake:
Combine all the ingredients for the polenta, except for the olive oil, in a cold saucepan. Turn the heat on to medium, stir, and cook until the mixture becomes thick. As you are stirring, you will notice the cornmeal start to move away from the sides of the pan. That is usually a good indicator that it is done. Remove the pan from the heat, and let it cool for 3–5 minutes.
Lay a piece of parchment paper on a flat surface. Pour the cooled cornmeal onto the parchment; it will have a consistency of mashed potatoes. Let it cool on the parchment for a few minutes. As it cools, you will notice the cornmeal thickening to a consistency that can be molded. Using the parchment, mold the mixture into a tube. Make the tube in any size you want, but note that this will go into the refrigerator and remain at that size. Wrap the tube in plastic wrap and chill in the refrigerator for at least 1 hour.
Remove the tube from the refrigerator, and cut ½-inch rounds from the batter. Heat a heavy pan on medium heat with olive oil. Once the pan is hot, add the rounds and cook until brown. Flip to the other side and repeat.
Succotash:
In a small bowl, combine the bean liquid and lemon juice, and set aside.
Melt the butter in a sauté pan, over medium heat. Add the shallots, fennel, leeks, salt, and pepper, and cook until the vegetables become tender and lightly brown, about 5 minutes. Add the garlic, stir, and cook for another 1 minute.
Add the beans and corn to the sauté pan with the vegetables. You will not need to cook this for long, maybe 3–4 minutes. Add the lemon bean liquid and stir, followed by lemon zest and chervil.
Buttered Lobster:
On medium heat, add the butter, water, and garlic to a sauté pan. Stir until the butter has melted. You will notice that the water will emulsify the butter and create a sauce.
Add the lobster and shrimp, and cook until the meat is no longer translucent. This should take a few minutes. Do not overcook the lobster as it will become chewy. Salt and pepper to taste.
To Assemble:
Place a polenta cake on a plate with a scoop of the succotash, followed by the butter lobster. Optional: add a sprinkling of fresh herbs, like parsley or tarragon, on top. Though there are a number of steps, this recipe is quite easy and the results are delicious.
