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Fishandseafood - Emeril's Lobster Cheesecake Post by :june374 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2723

Click below to download : Fishandseafood - Emeril's Lobster Cheesecake (Format : PDF)

Fishandseafood - Emeril's Lobster Cheesecake

1 cup freshly grated Parmesan
1 cup bread crumbs
1/2 cup melted unsalted butter
1 tablespoon olive oil
1 cup chopped onions
1/2 cup chopped yellow bell peppers
1/2 cup chopped red bell peppers
2 teaspoons salt
1 teaspoon black pepper
1 3/4 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
1 cup grated smoked Gouda
1 pound (about 2 cups) cooked lobster meat, roughly chopped
1/2 cup chopped parsley
2 cups crhme friche
2 hard boiled eggs, finely chopped
1 tablespoon finely chopped fresh parsley leaves
1/4 cup small diced red onions
7 ounces osetra caviar

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. Sauti 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 sautied 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 Crhme Fraiche, traditional garnishes, and caviar.

Yield: 12 to 16 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
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2 lobster tails ( about 3/4 pound in total) 2 tsp fresh lemon juice 3 T lowfat margarine, melted 2 garlic cloves, minced 1/2 c dry bread crumbs 1 tsp salt 1/2 tsp black pepper 1/4 tsp drien thyme 1/4 tsp dried marjoram 1/4 tsp drien oregano 1/4 tsp dried basil 1/4 tsp dried rosemary 1/4 tsp dried sage 1/4 tsp garlic powder 1/8 tsp cayenne pepper or to taste 1 T parmesan cheese grated. Hold lobster tail shell side down and cut away ribbed membrane as close to shell as possible. Remove lobster meat in 1 piece.

Fishandseafood - Deviled Rock Lobster Tails Fishandseafood - Deviled Rock Lobster Tails

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6 (5 oz.) rock lobster tails 1 1/2 cup soft bread crumbs 1 cup milk (or half & half) 1 egg, well beaten 1 tsp. dry mustard 1/2 tsp. salt Dash of cayenne pepper Few drops Tabasco sauce 1/2 cup coarse soda cracker crumbs 1/4 cup melted butter or margarine Drop lobster tails into boiling, salted water (1 teaspoon salt per quart of water). When water reboils, cook lobster tails for 2 minutes. Drain immediately and drench with cold water. Cut away underside membrane, remove meat, and reserve shell. Dice lobster meat and mix with bread crumbs, milk, egg, dry mustard,