Lobster Cheddar Corn Pudding

As with all lobster products, make sure you hand-pick through the can of lobster meat, just in case we may have overlooked any claw cartilidge. Other than that, you are good to go using the best tasting lobster in a can on the market. You wouldn't think that canned lobster would have any other flavor than salt, water and whatever lobster meat may be thrown aside, but that is what separates us from other brands. We include both tail, claw and the sweet knuckle meat, and this is readily visible in every can you purchase. Don't believe us? Look at the image of this fabulous dish and notice the claw jumping out at you? 'Nuff said, let's eat!

1 tablespoon butter

3/4 cup whole kernel corn

1/4 cup red bell pepper, minced

2 tablespoons minced onion

1 (6.5-oz) can Bar Harbor® Lobster Meat, coarsely chopped

1 (10.5-oz) can Bar Harbor® New England Style Lobster Bisque

3 eggs, beaten

2 tablespoons fresh bread crumbs

Salt and black pepper to taste

1 cup shredded Cheddar cheese, divided

3 tablespoons grated Parmesan cheese

Nonstick cooking spray

Preheat oven to 350-degrees F. Melt butter in a large skillet over medium-high heat. Add corn, bell pepper and onion. Cook for 2 minutes, stirring a couple of times until the onion and pepper are soft. Transfer to a bowl with remainder of ingredients, except 1/2 cup shredded cheese.

Equally divide among four 8-ounce ramekins that have been sprayed with nonstick cooking spray. top with remainder of the cheese.

Place ramekins in a high-sided oven pan and add just enough water to come up the ramekins but not too much for them to start floating.

Bake for 30-35 minutes, or until knife inserted in the middle comes out clean.

Remove and serve immediately.

 

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Bar Harbor Foods ·1112 Cutler Road, Whiting, Maine 04691 USA·207-259-3341
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