SWEETCORN FLANS WITH LOBSTER TOPPING

Preparation Method :

• Cook lobster in a large saucepan of boiling water until meat is just opaque throughout, about 15 minutes. Transfer to a bowl of ice water for 10 minutes.
• Remove shell, reserving it. Cut meat crosswise into thin rounds. Reserve 4 of the most attractive rounds and chop remainder. Set aside.
• Preheat oven to 165°C (325°F). In a large saucepan, cook bacon over medium heat to render its fat, about 5 minutes. Using a slotted spoon, remove bacon.
• Add onion and celery to the bacon fat and sauté until translucent, about 2 minutes.
• Add milk, reserved corn cobs, reserved lobster shell, salt, and pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes.
• Remove lobster shell and corn cobs. Stir in corn kernels, raise heat to medium, and cook for 5 minutes. Use an immersion or liquidiser to coarsely puree. Whisk eggs in a large bowl just to blend. Gradually whisk in hot milk mixture.
• Butter four ramekins. Place in a roasting pan and fill ramekins to within 12 mm of rims with flan mixture.
• Place pan in preheated oven and pour very hot water into pan to reach halfway up sides of ramekins.
• Bake until only very centre of flans trembles when shaken or tilted, about 40 minutes. Remove from oven and let flans stand in hot water for 10 minutes.
• Remove from hot water and run a knife around edges of each flan to loosen.
• Place a small plate on top of a ramekin and, holding plate and ramekin firmly in place, invert both and lift off ramekin.
• Repeat with remaining flans. Scatter each flan with a little chopped lobster and top with a slice of lobster. Serve warm or at room temperature, garnished with dill.