Creamy Lobster Succotash

This recipe brings New England–style succotash to the grill, blending corn, lima beans, leeks, tarragon and thyme into a creamy base that reflects classic regional flavors. Steaming the lobster directly over the vegetables mimics the layered technique of a traditional clambake, infusing the dish with delicate seafood aroma. A touch of smoked paprika and the subtle smokiness from the grill deepen the flavor, while the Alpine Outdoor Collection Utility Pan provides the steady, open-flame heat needed to gently steam the lobster. It’s a streamlined, modern take on a coastal favorite.

6 tablespoons unsalted butter, divided

2 tablespoons extra virgin olive oil

1 small leek, white and pale green parts only, halved and thinly sliced

2 ribs celery, halved and sliced

1/2 red bell pepper, diced

3 cloves garlic, pressed or minced

1 tablespoon fresh thyme leaves

2 teaspoons smoked paprika

1 1/2 cups baby lima beans or butter beans, thawed if frozen

1 cup corn kernels, thawed if frozen

Splash white wine

1/2 cup seafood stock

1/4 cup half and half

4 small lobster tails (about 1 pound)

Kosher salt

Freshly ground black pepper

1 tablespoon lemon juice

2 stems fresh tarragon, plus 1 tablespoon tarragon leaves, chopped

1 tablespoon fresh flat-leaf parsley, chopped

Lemon wedges

Preheat a grill on medium-high heat (about 400°F) with the grill lid closed. Place the Alpine Outdoor Collection Utility Pan on the grill grates to preheat for 5 minutes with the lid closed.

When the pan is hot, add 2 tablespoons butter and olive oil. When the oil is hot, add the leek, celery and red bell pepper, and stir to coat with the butter and oil. Close the grill lid and cook until the vegetables are softened and starting to brown, about 8-10 minutes. Add the garlic, thyme leaves and smoked paprika, and stir until garlic is fragrant, about 1-2 minutes. Add the lima beans and corn, along with a splash of white wine and stir until the wine is mostly evaporated, about 1-2 minutes longer.

Add the seafood stock and half and half and stir to combine. Cover the Utility Pan with the lid and close the grill lid. Steam the vegetables until the lima beans are tender and liquid is slightly reduced, about 3-5 minutes. Add the lobster tails to the pan and nestle them into the vegetables. Sprinkle the tails with a pinch each of salt and pepper and dot each tail with 1 tablespoon of butter. Top with the fresh tarragon stems. Steam the lobster until the shells are bright pink and the meat is just cooked through, about 8-10 minutes.

Open the grill, carefully uncover the pan, and remove the lobster tails. Set aside on a cutting board. When cool enough to handle, remove the meat from the tails. Tent with foil to keep warm.

Season the succotash with 1 tablespoon lemon juice, and salt and pepper to taste. Serve bowls of the succotash topped with the lobster tails, and garnish with chopped tarragon, parsley and lemon wedges.