Lobster Mascarpone Cheesecake With Herbed Cornmeal Crust
From grizzlybear 16 years ago
- 40 minutes to make
- Serves 20
this actuall works quit well for an appitzer for like a clam bake or just a big party
Ingredients
- Crust shopping list
- 4 Tablespoons butter shopping list
- 1 cup cornmeal, sifted shopping list
- 1 cup fresh bread crumbs shopping list
- 1 teaspoon each fresh basil, fresh oregano, fresh thyme, fresh parsley, minced shopping list
- 1 pinch salt and ground black pepper, to taste shopping list
- cheesecake shopping list
- 9 each large eggs, beaten shopping list
- 3 pounds mascarpone cheese shopping list
- 2 Tablespoons grated romano cheese shopping list
- 1½ pounds lobster meat shopping list
- 3 Tablespoons each heavy cream, sour cream, minced corn shopping list
- 1 Tablespoon each minced fresh basil, lemon juice shopping list
- ½ Tablespoon each minced fresh garlic, minced fresh chive, worcestershire sauce shopping list
- 1 pinch salt and ground black pepper, to taste shopping list
How to make it
- For crust, melt butter. Add remaining crust ingredients. Spray 20 4 oz. ramekins with nonstick cooking spray and form crust in bottoms.
- For cheesecake, mix eggs and cheese. Add remaining ingredients. Divide cheesecake mixture among ramekins. Bake approximately 40 minutes at 325F in water bath until firm in center. Unmold warm cheesecake onto center of plate. Surround with fresh herbs, a sprinkling of diced tomatoes and basil oil if desired.
People Who Like This Dish 2
- quaziefly ALL POINTS
- zanna MOUNT CLEMENS, MI
- grizzlybear CA
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