Recipe of the Month

Striped Bass with Lobster Succotash and Leek Vinaigrette

Lobster Succotash
12 ears of Corn on the Cob
2 lb. Fresh Lobster Meat, cooked
1.7 lb. (1 quart) Lima Beans
1 bunch Leeks, white part only, cut in ¼” pieces and rinsed
1/3 lb. Unsalted Butter

Remove silk from corn, but keep the husk intact.Rinse in water, then place on grill.Char the husk on all sides then remove to cool.Peel off the husk and cut off the kernels from the cob.

Add butter to a heavy-bottomed pan on medium heat and let it just melt (don’t brown).Strain the leeks from the rinsing water and add to the butter and sweat.Add in the corn and sauté till combined.Add the lima beans and season with salt and white pepper.

Add the lobster and mix to combine.

Leek Vinaigrette
2 bunches Leeks, white part only, small diced and rinsed
2 each 90 ct Potatoes, peeled and small diced
2 cups Champagne Vinegar
½ cup Canola Oil
7 cups Vegetable Stock
Salt & White Pepper to taste

Sweat leeks in canola oil (don’t brown).Add potatoes and vegetable stock.Simmer on low until potatoes are tender.Add vinegar, then place in the blender and puree until smooth.Season with salt and white pepper.

Pan sear the Striped Bass with oil.Top with Lobster Succotash and Leek Vinaigrette.

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Cooperstown, NY