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Lobster Mascarpone Cheesecake With Herbed Cornmeal Crust
 
(Serves 20)

Crust
4 Tablespoons butter
1 cup cornmeal, sifted
1 cup fresh bread crumbs
1 teaspoon each fresh basil, fresh oregano, fresh thyme, fresh parsley, minced
1 pinch salt and ground black pepper, to taste

Cheesecake
9 each large eggs, beaten
3 pounds Mascarpone cheese
2 Tablespoons grated Romano cheese
1½ pounds lobster meat
3 Tablespoons each heavy cream, sour cream, minced corn
1 Tablespoon each minced fresh basil, lemon juice
½ Tablespoon each minced fresh garlic, minced fresh chive, Worcestershire sauce
1 pinch salt and ground black pepper, to taste

For crust, melt butter. Add remaining crust ingredients. Spray 20 4 oz. ramekins with nonstick cooking spray and form crust in bottoms.

For cheesecake, mix eggs and cheese. Add remaining ingredients. Divide cheesecake mixture among ramekins. Bake approximately 40 minutes at 325F in water bath until firm in center. Unmold warm cheesecake onto center of plate. Surround with fresh herbs, a sprinkling of diced tomatoes and basil oil if desired.

One serving: Cal. 438.5 kcal/Prot. 14 g/Carbo. 10.2 g/Chol. 233 mg/Total Fat 38 g/Sat. 3.1 g
Nutritional information provided by MasterCook II, 1995 and is meant to be an approximate guide.

William G. Hohenstein III CEC
Executive Chef, Donovan's Restaurant
Clifton Park, New York




 

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