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.