Savoury Lobster Cheesecakes

Posted On March 24th, 2013 Author Lia Rinaldo

Savoury Lobster Cheesecakes
Adapted from this recipe for Miniature Crab and Mushroom Cheesecakes over at A Communal Table

Makes 12 minis or 6 regular cupcake size

1 1/2 cups ground melba toast rounds
3/4 stick butter, melted
1 tbsp canola oil
1/2 cup minced shallots
1/2 cup minced roasted red bell pepper
2 tbsp dry sherry, I had no sherry so just used a cheap white wine
2 x 8oz packages cream cheese, room temperature
2 large eggs
1/4 cup whipping cream
2 cups of fresh lobster meat, drained, chopped & picked over (2 average sized lobsters are about perfect)
1/2 cup grated gruyere cheese
1/4 cup minced fresh chives
Pinch of freshly grated nutmeg
1 tsp salt
1/2 tsp freshly cracked pepper

1. Cook lobsters in a pot of boiling salted water. Use a large stockpot and fill about a third of it with water. Bring water to boil and drop live lobsters in (remove rubber bands from claws), boil for 10 minutes. Remove lobsters. Work over a bowl and dismantle lobsters- crack and open tails & claws- remove meat. Catch all liquid in bowl along with bodies. Transfer lobster meat to another bowl and keep refrigerated. This can be done a day ahead, that's what I did.

2. Preheat oven to 350ªF.  In a medium bowl, mix melba toast crumbs with melted butter. Place 1 tbsp of the crumb mixture in the bottom of each cup, or double if you are doing larger size. Tamp down the crumbs with your fingers. Bake crust until golden brown–about 10 minutes.

3. Heat 1 tbsp of canola oil in a large skillet over medium high heat. Add the shallots and saute until shallots are soft–about 2 minutes. Add the sherry (or white wine, in my case) and cook until sherry evaporates. Set aside and cool.

4. In a mixer bowl, beat the cream cheese until fluffy. Season with the salt, pepper and nutmeg. Beat in the eggs, one at a time, mixing well after each addition. Add the whipping cream and beat until thoroughly combined. Mix in the bell pepper, lobster meat, gruyere and chives. Spoon filling into each cup about 2/3 of the way full. Place pan on a sheet pan and place in the oven. Bake for approximately 20 minutes until tops are golden and a toothpick inserted into the center comes out clean. Let cheesecakes cool on a rack. To remove, run a knife around the edges of the cheesecakes and remove. If making ahead, refrigerate cheesecakes in the pan and remove when cold. I served these right out of the pan warm with a side salad.

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