Ingredients
-
1
-
1
-
1/2
-
1
-
1
-
1/2
-
2
-
1
-
1 3/4
-
4
-
1/2
-
1
-
1
-
1/2
-
2
Directions
Lobster Cheesecake, 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 , 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 , 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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Steps
|
1
Done
|
Preheat the Oven to 350 Degrees F. |
|
2
Done
|
in a Bowl, Combine the Parmesan Cheese, Bread Crumbs and Butter, Blend Thoroughly. |
|
3
Done
|
Press the Mixture Into the Bottom of a 9-Inch Springform Pan. |
|
4
Done
|
in a Large Saute Pan, Heat the Olive Oil. |
|
5
Done
|
When the Oil Is Hot, Add the Onions and the Peppers. |
|
6
Done
|
Season With Salt and Pepper. |
|
7
Done
|
Saute For 2 Minutes, Remove from the Heat. |
|
8
Done
|
Using an Electric Mixer, Beat the Cream Cheese Until Smooth. |
|
9
Done
|
With the Machine Running, Add the Eggs, One at a Time, Until Incorporated. |
|
10
Done
|
Beat in the Cream, Gouda Cheese and Sauteed Vegetables Until Fully Icombined, About 2 Minutes. |
|
11
Done
|
Fold in the Lobster Meat and the Parsley. |
|
12
Done
|
Pour the Filling Into the Prepared Crust and Bake Until Firm, About 1 Hour. |
|
13
Done
|
Remove from the Oven and Allow to Cool to Room Temperature. |
|
14
Done
|
If You Refrigerate the Cake Before Serving, Allow to Come to Room Temperature Before Serving. |
|
15
Done
|
to Serve, Cut the Cake Into Wedges With a Warm Knife. |
