Lobster Succotash with Garlic Shrimp

  • Chef Larry Barrett, Simply Gourmet Caterers
  • 0

This beautiful vegetable mélange only gets better with the addition of lobster. The flavors remind me of a great lobster boil, but the presentation is upscale “all the way”. The garlic shrimp is also a great dish to serve as a simple tapas with toasts and a glass of ice cold sherry.

Serves 4/Ingredients


  • 8 Oz. Lobster Meat (Bite Sized Pieces)
  • 2 Cups Sweet Corn Kernels
  • ½ Cup Diced Onion
  • ¼ Cup Chopped Scallions
  • ¼ Cup Diced Red Pepper
  • ¼ Cup Diced Red Tomato (No Seeds)
  • 2 Stalks Celery
  • ½ Cup Diced Carrot
  • ½ Cup Sliced Green Beans
  • ¼ Cup Peas
  • 2 Tbsp. Unsalted Butter
  • 1 Tbsp. Olive Oil
  • Salt/Pepper to Taste
  • Pinch Fresh Thyme
  • 2 Cloves Garlic Smashed

Garlic Shrimp

  • 20 Large Gulf Shrimp/Cleaned & Butterflied
  • 4 Tbsp. Olive Oil
  • 2 Cloves Garlic Smashed
  • ¼ Cup Dry (Fino) Sherry
  • Salt/Pepper
  • Squeeze of Fresh Lemon
  • 2 Tbsp. Fresh Parsley

The Technique

Succotash~Melt butter and olive oil in a sauté pan, when hot add the garlic, corn, onion, red pepper, tomato, celery, carrot, green beans. Sauté until tender, add peas, lobster, salt/pepper, thyme~cook until lobster is heated through.

Shrimp~Heat olive oil in sauté pan, add garlic~cook until garlic just starts turning golden~add shrimp, cook until pink. Add sherry, cook until reduced by half. Add salt/pepper and squeeze of lemon.

The Plate-Up

Place a cup of the warm succotash in the center of a plate. Plate the warm shrimp around the succotash and garnish with the parsley and some of the sauce from the shrimp.