Emerils Lobster Cheesecake Recipes

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

Ingredients

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

LOBSTER CHEESECAKE

Lobster Cheesecake image

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.

Provided by Poll_of_the_Purple_

Categories Savory Pies

Time 1h30m

Yield 1 9inch cake, 12-16 serving(s)

Number Of Ingredients 18

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

Steps:

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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