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Emeril's Lobster Cheesecake
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Cup Freshly grated Parmesan cheese
Cup Bread crumbs
/2 Cup Melted unsalted butter
Tablespoon Olive oil
Cup Chopped onions
/2 Cup Chopped yellow bell peppers
/2 Cup Chopped red bell peppers
Teaspoon Salt
Teaspoon Black pepper
3/4 Pound Cream cheese; at room temperature
Large Eggs
/2 Cup Heavy cream
Cup Grated Smoked Gouda cheese
Pound Cooked lobster meat; roughly chopped
(about 2 cups)
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/2 Cup Chopped parsley
Cup Cr me Fraiche
Hard boiled eggs; finely chopped
Tablespoon Finely chopped fresh parsley leaves
/4 Cup Small diced red onions
Ounce Osetra caviar
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
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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 Cr me Fraiche, traditional garnishes and caviar.
Yield: 12 to 16 servings
Emeril's Lobster Cheesecake
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