Lobster Cheesecake
An Indulgent, Luxurious Brunch Dish with a Rich, Savory Twist
This Lobster Cheesecake is an extraordinary savory creation that combines the rich flavors of lobster and cheese in a decadent, pie-like form. A special recipe that is perfect for impressing guests at brunch or serving at upscale gatherings. Found in my dad’s recipe collection, it remains a favorite for its gourmet appeal. Whether you’re serving it for a holiday gathering or as a treat to mark a special occasion, this dish is bound to elevate your culinary repertoire.
Recipe Overview:
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Recipe Category: Savory Pies
- Cuisine: American (Seafood)
- Servings: 12-16 wedges
Ingredients:
For the Crust:
| Ingredient | Quantity |
|---|---|
| Parmesan cheese | 1 cup |
| Unsalted butter | 1/2 cup |
| Olive oil | 1 tbsp |
| Bread crumbs | 1 cup |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Onion | 1 medium |
| Red bell pepper | 1 medium |
| Salt | 1/2 tsp |
| White pepper | 1/2 tsp |
| Cream cheese | 1 3/4 cups |
| Eggs | 4 large |
| Heavy cream | 1 cup |
| Smoked Gouda cheese | 1 cup |
| Lobster meat (cooked and chopped) | 2 cups |
| Fresh parsley | 1 tbsp |
| Creme fraiche | 1/4 cup |
| Hard-boiled eggs | 2 large |
| Fresh parsley leaves | For garnish |
| Red onion | For garnish |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 666.4 kcal |
| Fat | 58.6 g |
| Saturated Fat | 35 g |
| Cholesterol | 320.9 mg |
| Sodium | 1021.8 mg |
| Carbohydrates | 13 g |
| Fiber | 0.9 g |
| Sugar | 2.2 g |
| Protein | 23.4 g |
Instructions:
Preparing the Crust:
-
Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing it with butter or oil to prevent sticking.
-
Combine the crust ingredients in a large mixing bowl. Add 1 cup of Parmesan cheese, 1 cup of bread crumbs, and 1/2 cup of unsalted butter, softened. Drizzle in 1 tbsp of olive oil, and blend the mixture until it’s thoroughly combined. The texture should be slightly crumbly but cohesive when pressed together.
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Press the crust mixture into the bottom of the prepared springform pan, making sure to form an even, compact layer across the base. This creates the foundation of your lobster cheesecake and will help hold the filling in place while baking.
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Bake the crust for about 10 minutes until it’s lightly golden and firm. Once done, set aside to cool while you prepare the filling.
Making the Filling:
-
Sauté the vegetables: Heat 1 tbsp of olive oil in a large sauté pan over medium heat. Once the oil is hot, add the diced onion and red bell pepper. Season with 1/2 tsp of salt and 1/2 tsp of white pepper. Sauté for 2-3 minutes until the vegetables are tender but still crisp. Remove the pan from heat and set aside to cool slightly.
-
Prepare the cheese filling: In the bowl of an electric mixer, beat 1 3/4 cups of cream cheese until smooth and creamy. Add the 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Once the eggs are well-mixed, add 1 cup of heavy cream and 1 cup of smoked Gouda cheese. Continue mixing for another 1-2 minutes until the mixture is smooth and evenly combined.
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Fold in the lobster meat and parsley: Gently fold in the 2 cups of cooked and chopped lobster meat, along with 1 tbsp of freshly chopped parsley. Stir carefully to avoid breaking up the lobster pieces too much.
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Combine the filling with sautéed vegetables: Once the vegetable mixture has cooled slightly, fold the sautéed onions and bell peppers into the cheese and lobster mixture. Mix until well combined, ensuring an even distribution of lobster and vegetables throughout the filling.
Baking the Lobster Cheesecake:
-
Assemble the cheesecake: Pour the lobster filling into the prepared crust in the springform pan. Smooth the top with a spatula, ensuring the filling is evenly distributed.
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Bake the cheesecake: Place the pan in the oven and bake at 350°F for about 1 hour, or until the filling is set and firm to the touch. You can test the center with a toothpick—if it comes out clean, the cheesecake is ready.
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Cool to room temperature: Once the cheesecake is baked, remove it from the oven and allow it to cool to room temperature on a wire rack. This cooling period allows the flavors to settle and enhances the texture of the cheesecake.
Serving Suggestions:
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Chill before serving (optional): For an even firmer texture, you can refrigerate the lobster cheesecake for a few hours before serving. Just be sure to allow it to come to room temperature before slicing and serving, as it will be easier to cut at that temperature.
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Slice and garnish: Use a warm knife to cut the cheesecake into 12 to 16 wedges, depending on the size of your servings. Garnish each slice with a dollop of crème fraiche, a sprinkle of fresh parsley leaves, and a thin slice of hard-boiled egg for an extra touch of elegance. Serve with thinly sliced red onions on the side for added flavor.
Tips for Success:
- Lobster meat: Be sure to use fresh or high-quality frozen lobster meat for the best flavor. Pre-cooked lobster meat works well and saves time.
- Cream cheese: Let the cream cheese come to room temperature before mixing to ensure a smooth filling.
- Crust variation: You can experiment with different types of cheese in the crust, such as Asiago or Pecorino, for a more distinctive flavor.
- Make ahead: This dish can be prepared a day ahead and refrigerated, making it a great option for entertaining. Just allow it to come to room temperature before serving for optimal texture.
This lobster cheesecake is a luxurious, savory delight that’s as visually stunning as it is delicious. Whether served as the centerpiece of a brunch spread or as a special treat during the holidays, it’s sure to impress anyone who takes a bite. With the richness of lobster, cream cheese, and smoked Gouda, balanced by the crispy, buttery crust, it delivers a satisfying combination of textures and flavors. Indulge in a slice of this decadent dish and experience the epitome of gourmet comfort food.
