Lobster And Shrimp Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1216 |
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These are always a hit at partys Ingredients:
1/2 lb. cooked maine lobster |
1/2 lb. lump crabmeat |
1/2 lb. cooked jumbo shrimp |
1 lb. mascarpone cheese |
2 lb. cream cheese |
5 eggs |
1 1/4 c. flour |
1/2 bunch scallions, diced |
kosher salt and white pepper to taste |
preheat oven to 250° f. |
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. |
sift flour into mixture while mixer is running. mixer should be set on low to avoid lumps. season with salt and pepper to taste. |
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. |
serve with pesto sauce, if desired. |
Directions:
1. Pesto Sauce
2. 1 lb. unsalted butter
3. 2 shallots
4. 8 oz. dry white wine
5. 4 oz. cooked jumbo shrimp, sliced in half
6. 4 oz. lump crabmeat
7. 3 oz., or 1/3 cup, prepared pesto
8. 2 T. fresh lemon juice
9. 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.
10. 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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