Lobster Cheesecake

Name: Lobster Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 9inch cake, 12-16 serving(s)
Ingredients: 1 cup freshly grated parmesan cheese; 1 cup breadcrumbs; 1/2 cup melted unsalted butter; 1 tablespoon olive oil; 1 cup chopped onion; 1/2 cup chopped red bell pepper; 2 teaspoons salt; 1 teaspoon white pepper; 1 3/4 lbs cream cheese, at room temperature; 4 large eggs; 1/2 cup heavy cream; 1 cup grated smoked gouda cheese; 1 lb cooked lobster meat, roughly chopped (about 2 cups); 1/2 cup chopped fresh parsley; 2 cups creme fraiche; 2 hard-boiled eggs, finely chopped; 1 tablespoon finely chopped fresh parsley leaves; 1/4 cup small-diced red onion

Submitted by Poll_of_the_Purple_

"Very Rich, Very Pricy, Very Good I have no idea where this originaly came from. I found it in my Dad's recipe collection. Hand written, but not in his hand."

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Ready In:: 1hr 30mins
Ingredients:: 18
Yields:: 1 9inch cake
Serves:: 12-16

ingredients

1 cup freshly grated parmesan cheese
1 cup breadcrumbs
¹⁄₂ cup melted unsalted butter
1 tablespoon olive oil
1 cup chopped onion
¹⁄₂ cup chopped red bell pepper
2 teaspoons salt
1 teaspoon white pepper
1 ³⁄₄ lbs cream cheese, at room temperature
4 large eggs
¹⁄₂ cup heavy cream
1 cup grated smoked gouda cheese
1 lb cooked lobster meat, roughly chopped (about 2 cups)
¹⁄₂ cup chopped fresh parsley
2 cups creme fraiche
2 hard-boiled eggs, finely chopped
1 tablespoon finely chopped fresh parsley leaves
¹⁄₄ cup small-diced red onion

directions

Preheat the oven to 350 degrees F.
In a 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 icombined, 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 Creme Fraiche and traditional garnishes Yield: 12 to 16 servings.

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Reviews

This originally is an Emeril Lagasse recipe. A friend of mine had it at one of his restaurants and raved about it ever since so I searched it out when throwing a baby shower for her. The recipe didn't fail me. Everyone was bowled over by the flavor. I served it only with the creme fraiche. Another of the garnishes that Emeril uses is caviar. The recipe was very easy to follow. For future referenced - I bought a 1.6 lb lobster and got 1 cup of meat.

Mysterygirl

RECIPE SUBMITTED BY

Poll_of_the_Purple_

Mayking, Letcher County, Kentucky

14 Recipes

I lve in the SouthEast corner of KY just over the VA state line.Been married to the same guy for 35+ years. We work from home - desktop printing - business cards, invoices, flyers and the like for small businesses. I don't think I have a favorite cookbook. I have hundreds. Hard back, soft cover and electronic. I have been collecting them since I was 10 and then I inherited my Dad's collection. When I get a new recipe I follow it the first time. From then on it is "what if" all the way. Just can't resist tinkering. I enjoy politics, history, geneology, and the history of food. My all time biggest peeve is those people who will not or cannot differenciate between fact and belief. If I had a month off and the money to do it I would spend the entire time in the restored area of Colonial Williamsburg, taking every hands on seminar I could.

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