Lobster Cheesecake               

 tags (edit): @Vogel @Try Soon! Emeril Seafood  

 

Ingredients

1 cup Parmesan Cheese Freshly Grated
1 cup Bread Crumbs
1/2 cup Unsalted Butter Melted
1 tablespoon Olive Oil
1 cup Onion Chopped
1/2 cup Yellow Bell Peppers Chopped
1/2 cup Red Bell Peppers Chopped
2 teaspoon Salt
1 teaspoon Black Pepper
1 3/4 pound Cream Cheese Room Temperature
4 ea Eggs Large
1/2 cup Heavy Cream
1 cup Smoked Gouda Cheese Grated
1 pound Lobster Meat Cooked Roughly Chopped ~2 Cups
1/2 cup Parsley Chopped
2 cup Creme Fraiche
2 ea Hard Boiled Egg Finely Chopped
1 tablespoon Parsley Leaves Finely Chopped
1/4 cup Red Onion Diced
7 ounce Osetra Caviar


 

Instructions
 Preheat the oven to 350 degrees F.

In a mixing bowl, combine the Parmesan cheese, bread crumbs and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch springform pan.

In a large saute pan, heat the olive oil. When the oil is hot, add the onions and the peppers. Season with salt and pepper. Saute for 2 minutes, remove from the heat.

Using an electric mixer, beat the cream cheese until smooth. With the machine running, add the eggs, one at a time, until incorporated. Beat in the cream, Gouda cheese and sauteed vegetables until fully incorporated, about 2 minutes.

Fold in the lobster meat and the parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour. Remove from the oven and allow to cool to room temperature. If you refrigerate the cake before serving, allow to come to room temperature before serving.

To serve, cut the cake into wedges with a warm knife. Serve each wedge with the Creame Fraiche, traditional garnishes, and caviar.

Yield: 12 to 16 servings


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Yields: 12 Servings
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