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Joey's Shrimp, Lobster, and Crab Cheesecake

1/2 lb. cooked Maine lobster
1/2 lb. lump crabmeat
1/2 lb. cooked jumbo shrimp
1 lb. mascarpone cheese
2 lbs. cream cheese
5 eggs
1 1/4 C. flour
1/2 bunch scallions, diced
kosher salt and white pepper to taste

Preheat oven to 250F.

Cut cream cheese into smallish chunks. 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 or overwhipping. 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.

Yields 12 to 16 appetizer or lunch portions.

 

 

    
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