Lobster Cheesecake with Mornay Sauce

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 spring form pan. In a large sauté pan, heat the olive oil. When the oil is hot, add the onions, and the peppers. Season with salt and pepper. Sauté 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 sautéed 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.  Cut the cake into wedges with a warm knife. Serve each wedge with Mornay Sauce.

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freshly grated Parmesan
bread crumbs
melted unsalted butter
olive oil
chopped onions
chopped yellow bell peppers
chopped red bell peppers
salt
black pepper
cream cheese, at room temperature
eggs
heavy cream
grated smoked Gouda
(about 2 cups) cooked lobster meat, roughly chopped
chopped parsley

Mornay Sauce
Makes 8 Servings

1/4 cup butter
2 tablespoons all-purpose flour
2 cups cream
4 ounces Swiss cheese grated
4 ounces Parmesan cheese grated
1 tablespoon vermouth   
    salt    
    cayenne pepper  

 Melt butter in a heavy saucepan. Blend in flour and cook, stirring constantly for one minute. Pour in cream and bring just to a boil. Add cheeses and stir until melted.  Season with salt and cayenne to taste.

The recipes are developed
by Chef Joseph G. Randall
All rights reserved.
Copyright © 5/1/2017

 

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