INGREDIENTS:
(6 servings)
3 ounces chestnut lima beans, cooked
4 ounces heavy cream
1 teaspoon ancho pepper puree
1 quart Maine Lobster stock (recipe follows)
2 bunches basil, washed and chopped
2 cups fresh corn kernels
2 ounces red onions, small dice
1 ounce garlic, minced
1 ounce shallots, minced
3 ounces zucchini, medium dice
3 ounces summer squash,
medium dice
2 ounces red bell peppers,
medium dice
2 ounces green bell peppers, medium dice
2 ounces yellow bell peppers, medium dice
2 ounces tomatoes, peeled, seeded & diced
To taste salt & pepper
1 ounce brandy
2 Tablespoons butter
4 each meat from Maine Lobster stock recipe below
DIRECTIONS:
Soak lima beans overnight; simmer in salt water for one hour or until tender.
Simmer cream, ancho pepper puree, lobster stock, basil and 1 cup fresh corn for 20 minutes, puree in blender and strain, reserving liquid.
In large sauté pan, sauté onions, garlic and shallots. Add zucchini, summer squash, bell peppers, lima beans and remaining 1 cup of corn and sauté until tender. Add lobster/corn sauce and tomatoes and reduce to desired consistency. Season with salt and pepper and finish with parsley.
In separate pan sauté
Maine Lobster meat with garlic and shallots in whole butter. Flame with brandy.
