Since I am a Mainer, I had to make this dish with lobster. I really didn't have a choice, did I? When I was looking through The Pastry Queen cookbook, I made several suggestions to my husband. I mentioned how I would substitute the crab and he was all for it. I am really curious on what the other Project Pastry Queen members think of my pick this week.
I will admit I didn't know how it would come out. My husband said that he liked it very much. He said it was close to a quiche. My oldest daughter said she could taste the cream cheese and could understand why it is called a cheesecake. Two of my children liked it. My youngest daughter didn't want to try it. She says she doesn't like lobster. I asked her if she knew she lived in Maine but it didn't influence her decision. I think maybe when her oldest brother tries it then she might. She tells me that there is no way that is happening.
If you like seafood and cream cheese, I would say this is a dish for you! Did I sell you on it? Were you convinced you should try it? I did like it but I need to warn you that it is very rich. It did take me about 90 minutes before the dish was done. I would recommend this dish as an appetizer so you can share.Savory Lobster and Shrimp Cheesecake
60 saltine crackers
3/4 cups unsalted butter, melted
1 tsp freshly ground white pepper
1 lb uncooked shrimp, fresh (Defrost if using frozen)
1/2 tsp salt
1/2 tsp cayenne pepper
1 Tbsp unsalted butter
12 oz cream cheese, at room temperature
1 1/2 lb mascarpone cheese
5 large eggs
1/2 cup all purpose flour
1/2 lb lobster meat, cleaned and coarsely chopped
3 green onion tops, thinly sliced
To make the crust:
- Grease a 10 inch springform pan with cooking spray or a 9 x 13 inch baking pan. Set aside.
- In a food processor, place the crackers and pulse until fine. (The crackers can be crushed in a plastic bag by a rolling pin.)
- Add the melted butter and pulse until combined.
- Add the pepper and salt and pulse for 20 seconds.
- Press the mixture evenly into the pan.
- Preheat the oven to 350 degrees F.
- Peel and devein the shrimp, if necessary.
- Rub the shrimp evenly with salt and cayenne.
- In a saute pan, heat the butter over medium heat.
- Add the shrimp to the pan and cook the shrimp for 1 to 3 minutes, until the shrimp curl and turn pink.
- Transfer the shrimp into a small bowl and refrigerate until needed.
- In a large bowl, beat the cream cheese until fluffy with a mixer.
- Add the mascarpone cheese and beat on medium speed for 1 minute only so the mixture doesn't curdle.
- Add the eggs, one at a time, beating about 30 seconds on medium-high heat after each addition.
- Add the flour and beat on medium speed for 1 minute. The mixture should be creamy.
- Coarsely chop the cooled shrimp before adding the shrimp to the mixture.
- Add the lobster and green onions.
- Fold the mixture until the seafood and green onions are incorporated.
- Spread the cheese mixture evenly over the saltine crust.
- Bake the cheesecake for 60 minutes (or 30 minutes if using a 9 x 13 pan) or until the mixture is brown on top and firm. It should not jiggle when nudged.
- Allow the cheese cake to cool for at least 60 minutes (30 minutes in a 9x 13 pan).
- Serve in wedges or squares. The dish can be served warm or at room temperature.
|Since it is raining out, I had a helper today.|
-Live lobster should be cooked the day they are purchased.
-Lobsters need salt water so they should not be stored in tap water.
-Cooked lobster should be used within 3 days.
-Soft shelled lobster is sweeter and more tender than hard shelled lobsters.
I did use homemade mascarpone for 1 lb of this dish. I will be posting the recipe tomorrow.