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Entrees
Lobster Mascarpone Cheesecake with Herbed Cornmeal Crust

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

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

For crust, melt butter. Add remaining crust ingredients. Spray 20 individual 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