Lobster Succotash

Directions

1. 1
   Put shell beans in a saucepan, barely covered with water.
2. 2
   Add 1 teaspoon salt, bring to a boil, then reduce heat and simmer gently for 20 to 30 minutes, until tender.
3. 3
   Beans may be cooked in advance, up to 24 hours ahead, and stored in their broth.
4. 4
   (Skip this step if using frozen beans.)
5. 5
   In another pot, bring salted water to a boil.
6. 6
   Add Romano beans and blanch for 1 minute, then drain and cool.
7. 7
   Put butter in a large skillet over medium heat.
8. 8
   Add onion and cook until softened, about 10 minutes.
9. 9
   Add okra and red pepper and saute for 2 to 3 minutes.
10. 10
    Add corn kernels, zucchini, shelling beans, Romano beans, green tomato and serrano chile.
11. 11
    Season generously with salt and pepper and saute gently for 5 minutes.
12. 12
    Add lobster meat, stir in creme fraiche, and simmer for another 2 to 3 minutes.
13. 13
    Check seasoning and adjust salt to taste.
14. 14
    Serve immediately, accompanied by brioche toasts, grilled polenta or grits, if you wish.