Recipe by Raquel Grinnell
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.
Top Review by Bogey'sMom
We need to rename this. "Lobster Love", "Slurpilicious Seafood Cheesecake", something like that. It is beyond good. Not really strong in your face flavors, but a subtle combination of the smokey gouda and (I used shrimp) seafood plus the creaminess of the heavy cream and cream cheese. The buttery crust adds to the mouthgasmicness of the whole thing. I want to stick my face in the middle of the whole thing and die a happy woman.
- 236.59 ml parmesan cheese, freshly grated
- 236.59 ml breadcrumbs
- 118.29 ml unsalted butter, melted
- 14.79 ml olive oil
- 236.59 ml onion, chopped
- 118.29 ml yellow bell pepper, chopped
- 118.29 ml red bell pepper, chopped
- 9.85 ml salt
- 4.92 ml fresh ground black pepper
- 793.78 g cream cheese, at room temperature
- 4 large eggs
- 118.29 ml heavy cream
- 236.59 ml smoked gouda cheese, grated
- 453.59 g lobster meat, cooked and roughly chopped (about 2 cups)
- 118.29 ml fresh parsley, chopped
- 473.18 ml creme fraiche
- 2 hard-boiled eggs, finely chopped
- 14.79 ml fresh parsley, finely chopped
- 59.14 ml red onion, diced
- 198.44 g black caviar (like oestra)
Directions See How It's Made
- 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.