Corn Pudding Recipe

Prepare lobster

If using pre-cooked lobster, pick meat from shells and chop into 1/2-inch pieces until you have 8 ounces. If using raw lobster tails, poach gently in simmering salted water 3–4 minutes until opaque, cool, then remove meat and chop.

In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add chopped lobster and sauté 1 minute to warm through. Stir in 1/2 teaspoon lemon zest, 1 tablespoon chopped chives, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Remove from heat and set aside to cool slightly.

Preheat and prepare pan

Preheat oven to 350°F (175°C). Butter a 1.5-quart (about 1.5–2 L) baking dish or six 6–8 oz ramekins.

Process corn

Reserve 1/2 cup of the corn kernels whole. Place remaining corn (2 1/2 cups) in a food processor or blender and pulse briefly until coarsely pureed -- you want a mix of puree and small bits, not a fine slurry.

Make custard

In a large bowl whisk together 1 cup whole milk, 1/2 cup heavy cream, 3 large eggs, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon fine sea salt and 2 tablespoons all-purpose flour until smooth and slightly frothy. Stir in the pureed corn, then fold in the reserved 1/2 cup whole kernels.

Stir 3/4 cup finely grated Parmesan into the custard mixture until evenly distributed.

Taste the custard and adjust seasoning with a little more salt or pepper if desired. The mixture should be slightly sweet and savory with visible corn bits.

Combine lobster with custard

Fold the cooled, sauteed lobster pieces and their juices into the corn custard mixture until evenly incorporated.

Fill dish and add topping

Pour the mixture into the prepared baking dish or divide evenly among the ramekins. In a small bowl combine 2 tablespoons panko breadcrumbs, 1 tablespoon melted butter, and a light sprinkle (about 1 tablespoon) of additional grated Parmesan. Evenly sprinkle this mixture over the top of the pudding(s).

Bake

Place the baking dish on a sheet pan and bake in the preheated 350°F (175°C) oven for 30–40 minutes for a single 1.5-quart dish, or 20–25 minutes for individual ramekins. The pudding is done when the center is just set (a slight jiggle is okay) and the top is golden.

If you prefer a more browned top, switch to broil for 1–2 minutes at the end, watching carefully to avoid burning.

Rest and garnish

Remove from oven and let rest 5–10 minutes to finish setting. Garnish with an extra dusting of finely grated Parmesan and a few snips of chive. Serve warm.