Lobster Creamed Corn


Serves 10


12 ears yellow corn
¼ lb. unsalted butter
½ yellow onion, small diced
½ c. all purpose flour
¼ c. sugar
1 Tbsp. Old Bay seasoning
¼ tsp. cayenne powder
2 c. heavy cream
1 lb. Philadelphia cream cheese, room temperature
5 dashes Tabasco sauce
1 Tbsp. lobster base
⅓ c. brandy
salt and pepper to taste
1 ea. 12 oz. lobster tail, minced, shell discarded
⅓ bunch parsley, washed, drained and chopped fine
1 c. Parmigiano Reggiano cheese, shredded


1. Clean and scrape the corn, being sure to get all of the milk out of the cobs.
2. In a large heavy bottomed pot over medium heat melt the butter and add diced onions.
3. Sweat the onions until they are translucent.
4. Mix the flour, sugar, Old Bay and cayenne pepper.
5. Add this mixture to the onions. Stir to make a roux.
6. Add cream and stir until thickened and mixture is hot through.
7. Add cream cheese, Tabasco, lobster base and brandy and stir to incorporate.
8. Add corn and stir to coat with roux.
9. Reduce heat and cook until corn kernels are tender, seasoning with salt and pepper until desired flavor is achieved.
10. Remove from heat, transfer to a large container and refrigerate until cold.
11. When fully chilled, fold in meat from the lobster tail and the minced parsley.
12. Transfer the mixture to a large casserole dish, or to individual service containers if desired.
13. Sprinkle generously with the Parmigiano Reggiano.
14. Place in an oven that has been heated to 350 degrees and cook until heated thoroughly and the cheese is melted and slightly browned on top.
15. Serve immediately and enjoy

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