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1
Preheat the oven to 325 degrees F.
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2
In a medium saucepan over medium heat, combine the corn kernels, cream, salt and pepper.
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3
Bring to a boil, then reduce the heat and simmer for 3 to 5 minutes to bring flavors together.
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4
Whisk the eggs together in a mixing bowl.
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5
Stir in a little of the hot corn mixture, to temper the eggs, then add the remaining corn mixture.
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6
Transfer the mixture to a blender and puree.
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7
Pass the mixture through a fine sieve, into a bowl, using a rubber spatula or small ladle to press out all the liquid.
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8
Discard the solids.
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9
Put 6 (6-ounce) ceramic ramekins in a 2-inch-deep baking dish.
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10
Ladle in the corn mixture, dividing evenly.
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11
Pour hot tap water into the baking dish, filling the dish about half full.
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12
Bake for approximately 35 minutes.
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13
Test for slight jiggle then remove them from the oven and let cool for at least 10 minutes.
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14
Evenly top each ramekin with the lobster meat and sprinkle with the Parmesan.
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15
Blow torch the cheese or put them under a broiler to brown and crisp.
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16
Make ahead: Once the custards are cooked, cool completely and refrigerate until ready to serve.
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17
When ready to serve, bring to room temperature and proceed topping the ramekins with lobster and cheese.
