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Lobster and Shrimp Succotash

Seafood Ingredients
2 x 1.5lbs Lobsters, cooked, meat removed from
shell, cut into 1” pieces
12pc ....... Shrimp, 21-25 count, cooked, peeled
and de-veined
Succotash Ingredients
1 tbsp....... Canola oil
1/2.................. Red onion, diced small
1 clove..... Garlic, chopped
6 pc ......... Plum tomatoes, chopped
1.5 cups .. Corn niblets, frozen, defrosted
1.5 cups... Edamame (soy beans), shelled,
peeled
1 pc.......... Red pepper, diced
2 oz................ Vegetable stock
2 oz ......... Dry white wine
1 tbsp ...... Basil, chopped
1 tbsp ...... Parsley, chopped
To taste Salt and pepper

For best results. Oster® Skillet or Oster® Hand Blender when preparing this recipe. Serves 4.

Instructions:

1. LOBSTER: Frozen or canned lobster meat can be used, but fresh, live lobsters are preferred.
2. If possible and available, cook lobster in a simmering court bouillon for 13 to 15 minutes.
3. Remove, cool well and shell.
4. SUCCOTASH: In an electric skillet, heat the oil and sauté the red onion until translucent. Add the garlic and continue cooking for about one minute. Add the tomatoes, corn niblets, edamame, red pepper, vegetable stock and the white wine, season and bring to a simmer.
5. Add the cooked lobster, shrimp, basil and parsley and heat through while gently mixing. Adjust the seasonings.
6. Serve with crusty garlic bread and a garden salad.

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