Emerils Lobster Cheesecake Recipes

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EMERIL'S LOBSTER CHEESECAKE



Emeril's Lobster Cheesecake image

I first tried this recipe at Emeril's restaurant just outside of Universal Studios amusement park in Orlando, Florida. It was the highlight of our trip! Absolutely AMAZING flavor!!!!!!!! It has been a regular for dinner parties ever since, and always gets rave reviews and requests for the recipe.... I have substituted shrimp and crab with great results, too.

Provided by Raquel Grinnell

Categories     Lobster

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 20

1 cup parmesan cheese, freshly grated
1 cup breadcrumbs
1/2 cup unsalted butter, melted
1 tablespoon olive oil
1 cup onion, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup red bell pepper, chopped
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 3/4 lbs cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
1 cup smoked gouda cheese, grated
1 lb lobster meat, cooked and roughly chopped (about 2 cups)
1/2 cup fresh parsley, chopped
2 cups creme fraiche
2 hard-boiled eggs, finely chopped
1 tablespoon fresh parsley, finely chopped
1/4 cup red onion, diced
7 ounces black caviar (like oestra)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine the Parmesan, 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, 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 creme fraiche, sprinkled with parsley and onions. Garnish with a dollop of caviar.

Nutrition Facts : Calories 1052.8, Fat 91.6, SaturatedFat 51, Cholesterol 626.8, Sodium 2004.1, Carbohydrate 21.9, Fiber 1.5, Sugar 6.3, Protein 38.5

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