1½ cupscooked corn niblets (cut from about 1½ ears)
Preheat the oven to 400 degrees F. Line pie pastry with aluminum foil and fill with dry beans or pie weights to partially bake the pie shell for 15 minutes. Remove the foil and weights, reduce the oven temperature to 350 and bake for 12 more minutes.
Allow to cool. Prick any bubbles that appear and press them down gently with the back of a fork.
Preheat oven to 400 degrees F. Beat the eggs in a large bowl and whisk in the milk, cream, salt, and spices. Chop the lobster meat into bite-size pieces and stir them into the egg mixture; stir in the scallions and corn. Pour this filling into the pie shell and bake the filled pie for 15 minutes. Reduce the heat to 350 degrees F and bake for 50 minutes more or until a knife inserted in the center comes out clean.