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Classic New England Shore Corn Pudding
By Jim Bailey, a.ka. "The Yankee Chef"       

The combination of lobster and corn just pairs two naturally sweet items so well
together, I think you will find yourself making this within a week of
Thanksgiving. Just remember, serve this as a side dish along with either soup,
bread or the main course.

4 c. cooked lobster meat, chopped
4 ears of corn*, silk and husk removed.
2 c. half-and-half
4 strips bacon, chopped
1/2 red bell pepper, minced
4 scallions or green onions, sliced thinly
6 eggs
1/4 c. flour
1 t. salt
1 t. sugar
1 c. shredded Monterey jack cheese

Preheat oven to 350-degrees F. Coat eight 8 oz. ramekins or one shallow 2-quart
casserole dish with nonstick cooking spray. Remove corn kernels from each ear
using a sharp knife. Holding ear of corn with the stem up (it is easier if you cut
off the tip of the ear so that it stands up more securely) run the knife from top to
bottom over a plate. In the bowl of a food processor or blender, puree half the
corn with 1/2 c. half and half.

In a large skillet, cook bacon over medium-high heat until almost crisp: drain
fat. Add remaining corn kernels, sweet pepper and scallion; saute for 5 minutes.
In bowl, whisk remaining half-and-half, eggs, flour, salt and sugar.

Stir in lobster, pureed corn, sauteed vegetables and 1/2 c. cheese. Divide among
ramekins or pour into large casserole. Top with remaining cheese. Set
individual casseroles or large casserole in baking pan and place in oven; pour
hot water into baking pan to 1-inch.

Bake for 35-40 minutes, or 5-10 minutes longer for large casserole dish, or until
knife inserted in center comes out clean. Let stand for 15 minutes before serving.

*Take the easy route if you wish. Use one (15 oz.) can of whole kernel corn-drained or the
equivalent in frozen corn.

About the author: Jim Bailey is
The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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