Recipes from Local Restaurant Chefs

Restauranteur Recipes from Local Chefs

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Lobster & Corn Brulée
(serves 4) from Sardine Factory in Monterey, California
2 cups fresh corn purée (cooked corn kernels puréed in blender)
1/4 cup flour
1/2 T. corn starch 3 T. sherry wine
1 cup fresh corn kernels 8 ea. baby lobster tails
1 T. whole butter 1/2 to 1 T. sugar
sm. pinch saffron salt and pepper, to taste
  • Cut lobster into medium-size pieces.  Place in bowl with sherry wine.  Reserve.
  • Combine flour, saffron, and corn starch in small bowl. Slowly whisk in corn purée until mixture is lump free.
  • Place in heavy-bottomed sauce pan.  Cook over medium heat.   Stir constantly with wooden spoon until pudding is thick and comes to a boil.   Remove from heat.
  • Stir in butter and sugar, if necessary.  Cool.
  • Fold in corn kernels and scallions.  Season to taste.
  • Place an equal amount of lobster into four 4 oz. ramekins.  Pour in corn pudding.
  • Bake at 350 degrees for 15 minutes or until brulée is slightly brown and lobster is fully cooked.

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