Savory Lobster and Shrimp Cheesecake

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
Crust
60 saltine crackers
3/4 cups unsalted butter, melted
1 tsp freshly ground white pepper

Mascarpone Filling
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

Directions:
To make the crust:

1. Grease a 10 inch springform pan with cooking spray or a 9 x 13 inch baking pan. Set aside.
2. In a food processor, place the crackers and pulse until fine. (The crackers can be crushed in a plastic bag by a rolling pin.)
3. Add the melted butter and pulse until combined.
4. Add the pepper and salt and pulse for 20 seconds.
5. Press the mixture evenly into the pan.

To make the filling:

1. Preheat the oven to 350 degrees F.
2. Peel and devein the shrimp, if necessary.
3. Rub the shrimp evenly with salt and cayenne.
4. In a saute pan, heat the butter over medium heat.
5. Add the shrimp to the pan and cook the shrimp for 1 to 3 minutes, until the shrimp curl and turn pink.
6. Transfer the shrimp into a small bowl and refrigerate until needed.
7. In a large bowl, beat the cream cheese until fluffy with a mixer.
8. Add the mascarpone cheese and beat on medium speed for 1 minute only so the mixture doesn't curdle.
9. Add the eggs, one at a time, beating about 30 seconds on medium-high heat after each addition.
10. Add the flour and beat on medium speed for 1 minute. The mixture should be creamy.
11. Coarsely chop the cooled shrimp before adding the shrimp to the mixture.
12. Add the lobster and green onions.
13. Fold the mixture until the seafood and green onions are incorporated.
14. Spread the cheese mixture evenly over the saltine crust.
15. 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.
16. Allow the cheese cake to cool for at least 60 minutes (30 minutes in a 9x 13 pan). 
17. Serve in wedges or squares. The dish can be served warm or at room temperature. 

Recipe adapted from The Pastry Queen.

Since it is raining out, I had a helper today.

Did you already know....
-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.