Lobster and Shrimp Cheesecake
From grizzlybear 16 years agoIngredients
- 1/2 lb. cooked Maine lobster shopping list
- 1/2 lb. lump crabmeat shopping list
- 1/2 lb. cooked jumbo shrimp shopping list
- 1 lb. mascarpone cheese shopping list
- 2 lb. cream cheese shopping list
- 5 eggs shopping list
- 1 1/4 C. flour shopping list
- 1/2 bunch scallions, diced shopping list
- kosher salt and white pepper to taste shopping list
- Preheat oven to 250° F. shopping list
- Cut cream cheese into pieces. Allow both cheeses to come to room temperature. Cut seafood into 1/2-inch cubes. In a heavy-duty mixer, or using a hand-held potato masher, blend mascarpone and cream cheese into a smooth paste, then slowly blend in eggs one at a time. shopping list
- Sift flour into mixture while mixer is running. Mixer should be set on low to avoid lumps. season with salt and pepper to taste. shopping list
- Pour into a mixing bowl and fold in seafood and scallions by hand with a rubber spatula. Do not overmix or lobster and crabmeat will break into small pieces. Pour mixture into a greased 10-inch springform pan and bake for 1 1/2 hours or until cheesecake is golden-brown and firm. Allow to cool completely before cutting. shopping list
- Serve with pesto sauce, if desired. shopping list
How to make it
- Pesto Sauce
- 1 lb. unsalted butter
- 2 shallots
- 8 oz. dry white wine
- 4 oz. cooked jumbo shrimp, sliced in half
- 4 oz. lump crabmeat
- 3 oz., or 1/3 cup, prepared pesto
- 2 T. fresh lemon juice
- Dice butter and allow to come to room temperature. Melt 2 tablespoons of the butter over medium heat and sauté shallots until soft (do not brown). Add wine and reduce by half over high heat. Slowly whip in all but 2 tablespoons of the remaining butter to form an emulsified sauce. Strain, pressing shallots with a spoon to extract juice, and set aside.
- Sauté shrimp and crabmeat in the remaining butter in a saucepan over low heat until hot. Add pesto to seafood and bring to a boil. Add wine sauce to pesto, reduce heat, and warm it just a little (do not boil or sauce will separate). Add lemon juice. Serve over cheesecake.
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