Grilled Corn, Lima Bean And Lobster Ragout

• 4 large ears corn
• 1 2-pound lobster, steamed and shelled
• 1 tablespoon olive oil
• 2 cups shelled lima beans
• 1/4 cup chicken broth, homemade or low-sodium canned
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon fresh ground pepper, plus more to taste

1. Grill the corn over hot coals until charred, about 10 minutes.
2. Set aside to cool.
3. Husk.
4. Using a sharp knife, cut the kernels off the cob.
5. Set aside.
6. Cut the lobster claws in half lengthwise.
7. Cut the tail into 8 pieces crosswise.
8. Set both aside.
9. Combine the olive oil, lima beans and grilled corn in a large nonstick or cast-iron skillet.
10. Saute over medium heat for 3 minutes.
11. Add the chicken broth, salt and pepper.
12. Reduce heat to low and continue cooking until the lima beans are tender, about 7 to 10 minutes.
13. Season to taste with salt and pepper.
14. Divide the ragout between 4 bowls.
15. Garnish each with 2 pieces of lobster tail and half a claw.

corn, lobster, olive oil, beans, chicken broth, salt, fresh ground pepper

Taken from cooking.nytimes.com/recipes/8620 (may not work)