Southern Creamed Corn with Lobster Recipe:
Description: It’s not difficult to make your own creamed corn, and the results are well worth it, showing off the texture and subtle sweetness of the kernels.
Ingredients:
Homemade Creamed Corn:
6 ears corn
2 tbsp (30 mL) butter
3 tbsp (45 mL) water
2 tsp (10 mL) sugar
1/2 tsp (2 mL) salt
2 tbsp (30 mL) all-purpose flour
1/2 cup (125 mL) Milk
1/3 cup (80 mL) 35 % cream
1/8 tsp (0.5 mL) Cayenne pepper
Lobster Ragout:
3 tbsp (45 mL) butter
12 green onions, sliced thinly
1 cup (250 mL) fish stock
3/4 lb (360 g) cooked lobster meat, diced
Freshly ground salt and pepper, to taste
Lemon, cut in wedges
Preparation
Southern Creamed Corn
Cut the kernels from the cobs with a sharp knife, then scrape the back of the blade against the cobs to extract the milky liquid. Set aside in a bowl.
In a non-adhesive saucepan, melt the butter. Add the corn, water, sugar and salt. Bring to a full boil and simmer 5 min.
Sprinkle the flour over the hot mixture and mix well. Add the milk, cream, 1/3 cup (80 mL) of water and the Cayenne pepper. Bring to a full boil, reduce the heat and cook, uncovered, until mixture is creamy and corn is cooked, about 8 min. Set aside.
Lobster Ragout
In a skillet, melt the butter. Add onion and sweat 5 min without browning.
Add fish stock, bring to a boil and simmer 3 min. Add lobster meat, add salt and pepper to taste and reheat 1 min. Ladle the hot creamed corn into shallow bowls and top with the Lobster Ragout.
Garnish with fresh herbs and lemon.