Courtney is the Executive Chef at Woodford Food & Beverage in Portland, Maine. A graduate of NECI, Loreg has honed her skills in some remarkable kitchens - Cafe Boulud in NY, Hamersly’s Bistro in Boston and Fore St. & Bresca in Portland, ME, to name a few.
- 2 lbs Maine Lobster Meat
- 2 c Corn kernels (3-4 fresh ears) 1 tsp Kosher salt
- 1/2 c Whole milk
- 1 tbs Chopped fresh thyme
- 1 tbs Flour
- 4 eggs
- 1 c Heavy cream
- 2-3 Scrapes of fresh nutmeg Butter: 4 sticks or 16 oz.
- 2 c. Fresh corn kernels ( typically 3-4 ears)
- 1 Tbs. flour
- 1 tsp. Kosher salt
- Mix together in a bowl and set aside
- In a separate bowl mix together
- 4 eggs
- 1/2 c. Whole milk
- 1 c. Heavy cream
- 1 Tbs. chopped fresh thyme
- 2-3 scrapes of fresh nutmeg
- Add wet ingredients to the corn
- Grease a baking dish with 2-3 Tablespoons of butter. Pour mixture into the baking dish and cook in a water bath at 350 degrees for 45-50 minutes.
When the corn pudding is done. Pull out of the water bath to cool slightly while you prepare the lobster.
For the lobster:
- Add the equivalent of two lobsters to a cold sauté pan wide enough to hold the meat in one single layer. Add enough water to come half way up the sides of the meat. Set over medium high flame and add 1/3 -1/2 pound of butter when the water comes to a simmer. We are just warming the meat because it is already cooked and creating an emulsified sauce.
- When the sauce is emulsified and the lobster is warmed through finish with torn basil leaves and a squeeze of lemon. Add salt if needed.
- Spoon lobster and sauce over the corn pudding and serve immediately. Serves 12.