Steamed Corn Custard with Lobster
By Chef Stephen Sands
1. To make the custard, cook the corn until tender in a 2 qt. saucepan of salted, boiling water. Drain, and puree the corn and the Half & Half cream in a blender until smooth. Pass it through a fine-mesh sieve into a bowl, and discard the solids. Whisk in the egg, salt and pepper.
2. Slice the lobster tails into coin-like discs, one for each ramekin. Chop and dice the remaining lobster, and saute in the unsalted butter until just cooked. Add in the chives.
3. Gently mix the cooked lobster and corn, then fill the ramekins. Place several layers of paper towels in a roasting pan, then put the ramekins on top. Pour enough hot water into the pan so that it reaches about ¾ of the way up the ramekins. Place in a 350-degree oven, about 15-20 minutes, until the custard sets.
4. Remove the pan from the oven, and let the custard cool to room temperature. With a thin knife, score around the edge of the ramekin and release the custard onto each plate. Place the reserved lobster coin on top, garnish with fresh chopped parsley, and serve.
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