- 2 slices thick-cut bacon, minced
- 1 leek, finely chopped
- 1 rib celery, finely chopped
- 2 1/4 cups whole milk
- 2 ears corn, kernels removed and set aside, and cobs reserved
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup shredded Swiss cheese
- 4 eggs
- Butter, for greasing and drizzling
- 1 lobster tail, thawed if frozen
- Fresh chopped chives, for garnish
Preheat oven to 325°.
In a large saucepan over medium-high heat, cook bacon until fat is rendered, about 5 minutes. Using a slotted spoon, remove bacon and set aside. Add leek and celery to pan and cook until translucent, about 2 minutes. Add milk, corn cobs, salt, and pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes. Remove corn cobs. Stir in corn kernels and cheese, raise heat to medium, and cook for 5 minutes. Use a blender to puree. Whisk eggs in a large bowl just to blend. Gradually whisk in hot milk mixture, add bacon and stir to combine.
Butter 4 (6 oz) ramekins. Place in a roasting pan and fill ramekins to within 1/2” of rims with flan mixture. Place pan in oven and pour hot water into pan to reach halfway up sides of ramekins. Bake until center of flans barely jiggles, about 40 minutes.
Meanwhile, in a large saucepan of salted boiling water over high heat, cook lobster until meat is just opaque throughout, about 15 minutes. Cut meat crosswise into thin rounds. Reserve 4 of the most attractive rounds and chop remaining lobster. Set aside.
Remove flans from oven and let 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 bowl on top of a ramekin and, holding bowl and ramekin firmly in place, invert both and lift off ramekin. Repeat with remaining flans. Scatter each flan with chopped lobster and top with a slice of lobster. Serve warm or at room temperature, garnished with chives and drizzled with butter.