Lobster Corn Creme Brulee

Name: Lobster Corn Creme Brulee
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 2 teaspoons freshly ground black pepper; 3 cobs fresh corn, kernels removed; 3 eggs, plus 2 egg yolks; 476 milliliters heavy cream; 227 grams lobster meat, diced (tail and/or claw); 57 grams finely grated Parmesan; 2 teaspoons salt

The recipe Lobster Corn Creme Brulee could satisfy your Mediterranean craving in around 1 hour and 25 minutes. This gluten free and pescatarian recipe serves 6. One portion of this dish contains approximately 15g of protein, 34g of fat, and a total of 405 calories. If you have pepper, salt, lobster meat, and a few other ingredients on hand, you can make it. White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Corn Creme Brulee, and Sweet Corn Creme Brulee are very similar to this recipe.

Instructions

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

In a medium saucepan over medium heat, combine the corn kernels, cream, salt and pepper. Bring to a boil, then reduce the heat and simmer for 3 to 5 minutes to bring flavors together.

Ingredients you will need

Salt And Pepper

Corn Kernels

Cream

Equipment you will use

Sauce Pan

Whisk the eggs together in a mixing bowl. Stir in a little of the hot corn mixture, to temper the eggs, then add the remaining corn mixture.

Ingredients you will need

Corn

Egg

Equipment you will use

Mixing Bowl

Whisk

Transfer the mixture to a blender and puree. Pass the mixture through a fine sieve, into a bowl, using a rubber spatula or small ladle to press out all the liquid. Discard the solids.

Equipment you will use

Blender

Spatula

Ladle

Sieve

Bowl

Put 6 (6-ounce) ceramic ramekins in a 2-inch-deep baking dish. Ladle in the corn mixture, dividing evenly.

Ingredients you will need

Corn

Equipment you will use

Baking Pan

Ramekin

Ladle

Pour hot tap water into the baking dish, filling the dish about half full.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Bake for approximately 35 minutes. Test for slight jiggle then remove them from the oven and let cool for at least 10 minutes. Evenly top each ramekin with the lobster meat and sprinkle with the Parmesan. Blow torch the cheese or put them under a broiler to brown and crisp.

Ingredients you will need

Lobster Meat

Parmesan

Cheese

Equipment you will use

Blow Torch

Broiler

Ramekin

Make ahead: Once the custards are cooked, cool completely and refrigerate until ready to serve. When ready to serve, bring to room temperature and proceed topping the ramekins with lobster and cheese.

Ingredients you will need

Lobster

Cheese

Equipment you will use

Ramekin

Equipment

Ingredients

Servings:

2teaspoons

freshly ground black pepper 3

cobs fresh corn, kernels removed 3

eggs, plus 2 egg yolks 476milliliters

heavy cream 227grams

lobster meat, diced (tail and/or claw)57grams

finely grated Parmesan 2teaspoons

salt

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Vocoret Chablis with a 4.2 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.

Vocoret Chablis

The Kimmeridgian (limestone-rich) soils that run through Chablis give the wines their characteristic minerality, which can also be described as gunflint, chalk and, in the wines of Vocoret & Fils, the taste of a wet stone. The grapes were grown on chalky hillsides of Kimmeridgian limestone mixed with Portlandian clay. This wine captures the typical Chablis character with steely minerality, focused citrus expression and firm acidity.Serve as an aperitif or with oysters, seafood, snails, charcuterie, goat cheese, Gruyere cheese.