Lobster Corn Creme Brulee

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We didn't have lobster, and used a small can of lump crab meat--and it was Super. it could probably make a small can of cat food. It creates an excellent combination of taste and texture.

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So Very Good! I used an extra ear of corn and put the cobs in the cream to heat/steep. I blended that mixture first, then put it thru a strainer - smooth as silk. Added the eggs and baked. Before adding the lobster I sauteed it in butter so had lobster & melted butter oozing over the brulee; then, ofcourse, the cheese. Everyone loved it.

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A stunner for company.

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This was so unbelievably tasty and easy to make. I did make one flaw because I needed to cook mine a little longer as the centers were a little pudding-y and the rest was custard-y, but I actually really liked it that way. These were creamy and had a wonderful flavor that went really well with the roasted lobster tails that I used!

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@myklnick67....This recipe and all of her recipes do have 5 ingredients. Salt and pepper are "free ingredients" as she always states in every show.

This looks great. I can't wait to try it.

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The show is called 5 ingredient fix but all dishes on this airing had 6 to 7 ingredients. So these recipies arent 5 ingredients are they ? Have you tried Rachel Rays recipes and succesfully made them in 30 minutes ha no way

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This was amazing! Thanks Claire! I definitely agree to ignore the complainers who say it's not REAL creme brulee...well...duh! It has corn and lobster, not sugar. It was heavenly, inexpensive and elegant. What else can you ask for to WOW your guests. I lucked out and got some frozen/pre-cooked lobster claws at Costco. 2.5 lbs for 13 dollars. yay! This was just an absolute stunner of a side dish. We served it at room tempature for an outdoor summer meal. If I had more than two thumbs, I'd give it a four thumbs up!

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I thought this was excellent and so did my guests. I don't care to argue the fact that it is not a "true" creme brulee. It doesn't have enough eggs vs cream to be a "true" creme brulee I think. Also, I think it takes patience to blend it (don't use a food processor...blend it really well. Then push it through a sieve or strainer. It's not going to be silky with all of the solids that get pushed through. Maybe it could have the real creme brulee texture if you just strained out the corn. I don't know. I made one variation in that I used langoustine rather than lobster. Kess expensive and easier to deal with...

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I'd like to give this recipe 5 stars but can't quite because, although the flavor is very good, it lacks the silky texture creme brulee should have. It makes a light, fluffy corn pudding but not a true creme brulee.

Here are two fixes. 1 Prep ahead & allow the mixture to rest overnight in the frig to lose the bubbles & bake the next day. 2 Or puree the corn alone in the blender BEFORE adding it to the cream (so you are not whipping air into the cream. Then proceed with cooking, tempering, straining, etc. Minimize bubbles throughout--the enemy of a smooth custard.

Other tips: use white pepper instead of black but decrease the amount somewhat because white pepper is strong. Also, cut only the outside tips of the corn kernels, then use the back of the knife to scrape the corn milk from the corn kernels. This reduces the solids that have to be strained out later. I also used a few extra ears of corn to intensify the flavor. Works very well with crab meat as well as lobster.

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The recipe was easy enough to follow although I thought the result, while tasty, was more of a corn/egg breakfast souffle type dish. To that end, diced and sauteed Canadian Bacon and mushrooms might be a good topper.