Lobster and cream mixed together with corn and greens is sure to be a new way to freshen up your menu.
1 large onion, chopped
4 garlic cloves, minced
1 C. (236 ml) corn kernels
1 T. (14 ml) fennel seeds
9 Egg yolks
1 qt. (946 ml) cream
3 oz. (88 ml) chopped flat leaf parsley
1 T. (14 ml) fresh thyme leaves
6 lobster tails at 6 oz. (177 ml) each, diced
kosher salt and ground white pepper to taste
Sauté in olive oil the onion and garlic until translucent, add corn and continue sautéing until just cooked. Add fennel seeds, remove from heat and chill.
Mix together egg yolks and cream, strain and add to the chilled corn mixture. Add herbs, lobster and season. Spray with food release, 2.5 oz. (75 ml) ramekins and evenly distribute batter.
Place ramekins into a steam pan and cover with foil, cook on low temperature steam at 190F (88 C.) for 40 minutes.
Chill for service.
Serve over corn sauce and garnish with micro greens salad.