Preparation

Cook and Prep the Lobsters

1. Steam the chicken lobsters for 7-8 minutes. Save the roe from the female, chop it very finely and reserve for garnish. Reserve the tomalley. Remove the head-sac from the 2 carcasses and chop them into small (1 inch pieces). Shuck the meat from the claws, knuckles and tail. Cut the meat in large 3/4 inch dice and reserve.

Make the Lobster Broth

2. Heat a 3 or 4 quart pot on a medium-high heat and add the olive oil, garlic, onions, carrot, celery and bay leaf. Cook for about 12 minutes until the vegetables begin to turn light brown (caramelize).

3. Scrape down the corn – chop the cob and add it to the pot.

4. Add the chopped lobster bodies, tomatoes, wine and chicken stock. Also add a piece of the rind from the slab bacon. Bring to a boil then reduce heat to a steady simmer. Partially cover the pot. This will cook for 1 hour.

5. Meanwhile, cook the beans in plain (unsalted) water until very tender (about 20 minutes). After they are cooked, run them under cold water to stop the cooking. Add 1 cup of the cooked beans to the stock.

6. After the broth has cooked for an hour, remove the pieces of lobster carcass, corn cobs and bay leaf. Add the tomalley. Puree the broth and strain through a fine strainer. It will now have the consistency of a sauce. Add the chopped roe and season with salt and pepper. Keep warm. Yield about 2 1/2 cups.

Make the Succotash:

7. In a small pot of boiling salted water, blanch the green beans until tender, about 2 minutes. Run them under cold water to stop the cooking. Drain and reserve.

8. Place 1 tablespoon of butter in a pot over medium heat. Add the shallots and cook until tender. Add the corn, along with a 1/4 cup chicken stock (or water). And bring to a simmer.

9. Add the cooked lima and green beans and half of the strained Lobster broth. Turn down to a simmer and keep the succotash hot, while you finish the dish. Season lightly with salt and pepper as needed. Add the cooked, diced lobster meat just 1 minute before you serve the dish.

Final cooking of the Scallops

10. Add 2 tablespoons of olive oil to a large non-stick skillet over a medium high heat. Season the scallops with sea salt and place them in the hot pan. Sear the scallops until golden brown then turn them over and sear the other side. Turn down the heat to medium and finish cooking the scallops on the sides so the bacon renders and becomes crisp and brown. The total cooking time is about 6 minutes.

Plate the dish – using scallop shaped plates or shallow pasta bowls

11. Use a slotted spoon to mound the succotash in the middle of the plate. Place the 2 scallops in the center of the plate over the succotash. Spoon a little extra broth over the succotash and around the scallops. Serve at once.