One of my favorite shows on the Food Network is 5 Ingredient Fix. I love that all the recipes include 5 ingredients or fewer (plus salt and pepper, they are considered “freebies”) and I find the tips that host Claire Robinson shares to be so so useful.
I was watching an episode of 5 Ingredient Fix a few weekends ago, where she was making a Lobster Corn Creme Brulee. It looked so delicious (and easy!) that I promised myself I’d try it out the next time my CSA share came with corn. I didn’t have to wait long!
- 3 cobs fresh corn
- 2 cups heavy cream
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 eggs, plus 2 egg yolks
- 1/2 pound lobster meat, diced (tail and/or claw)
- 2 ounces finely grated Parmesan
Whisk the eggs in a bowl. Add a little bit of the hot corn mixture to help temper the eggs. Tempering just means that you are bringing the temperature of the eggs up closer to the temperature of the hot mixture (in this case the corn and cream mixture) so that when you add the full mixture to the eggs, they don’t “scramble” or cook.
Add the rest of the corn mixture to the eggs and transfer to a blender or use an immersion blender (paid link). Puree until smooth.
Pour the mixture over a sieve into a bowl to remove solids.
Add the mixture to 6 ceramic ramekins set on a 2-inch deep baking dish, dividing the mixture evenly among the ramekins. Pour hot tap water into the baking dish, filling it half way. This helps cook the creme brulee evenly.
Bake for 35 minutes and allow to cool for at least 10 minutes.
Preheat your broiler, or prepare your blow torch (paid link). Top each ramekin with the lobster meat and sprinkle with Parmesan.
Use the blow torch to melt the parmesan, or add to your broiler for 2 minutes, or until brown and crisp.
Lobster Corn Creme Brulee
Ingredients
- 3 cobs fresh corn
- 2 cups heavy cream
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 eggs plus 2 egg yolks
- 1/2 pound lobster meat diced (tail and/or claw)
- 2 ounces finely grated Parmesan
Instructions
- Preheat your oven to 325 degrees.
- Shuck the corn and remove the kernels using a knife.
- Heat a saute pan over medium heat. Add the corn kernels, cream, salt and pepper and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
- Whisk the eggs in a bowl. Add a little bit of the hot corn mixture to help temper the eggs.
- Add the rest of the corn mixture to the eggs and transfer to a blender. Puree until smooth.
- Pour the mixture over a sieve into a bowl to remove solids.
- Add the mixture to 6 ceramic ramekins set on a 2 inch deep baking dish, dividing the mixture evenly among the ramekins. Pour hot tap water into the baking dish, filling it half way. This helps cook the creme brulee evenly.
- Bake for 35 minutes and allow to cool for at least 10 minutes. Preheat your broiler.
- Top each ramekin with the lobster meat and sprinkle with Parmesan.
- Broil for 2 minutes, or until brown and crisp.
My mouth is watering:)) this sounds and looks incredible..really great idea!
I’ve never heard of such a thing! I love lobster and I love creme brulee though so I know I would love this!! It is very fancy! If I was served this at a dinner party, I would be very impressed!
OH MY… what a delicious sounding luxurious sounding decadent sweet lovely dish!!!
Oh My!
I have only watched that show a couple times, but it is good – I don’t know why I don’t watch it more! This looks awesome!
I have never even attempted a savory brulee. Yhis looks great I might just give it a try
What a great recipe, this looks fantastic! 🙂
That is way cool! I’m allergic to lobster, but I would eat corn creme brulee any time!
This is really new to me but worth trying to check out new recipes, nice and mouthwatering.
This looks incredible. I would absolutely eat three of these on my own. You could too and we just wouldn’t tell anyone…
The title of this really caught me – I always think of creme brulee being a dessert item. This looks amazing!
Yum, what a great take on brulee. I never thought of doing a savoury one, and with lobster, no less!
Wow, that is such a creative dish! It sure looks complicated and impressive 🙂 Definitely goes on my to-do list!
Gosh!!! What a new discovery for I have not tried anything like this before. Thanks for sharing and that look simply splendid.
Wow what an interesting dish – so easy too!
I would eat the crap out of this. Holy decadent!
Beautiful!!! Wow – making my mouth water!
Is the lobster meat cooked before adding to the brulee and broiled?
Can shrimp be substituted for lobster?
Hi Holly! Yes, the meat is cooked before broiling. I don’t see why you couldn’t substitute shrimp! Just keep an eye on the broiling so that the shrimp don’t get too tough.
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