Yield: 1 servings
|1 cup||Freshly grated Parmesan cheese|
|1 cup||Bread crumbs|
|½ cup||Melted unsalted butter|
|1 tablespoon||Olive oil|
|1 cup||Chopped onions|
|½ cup||Chopped yellow bell peppers|
|½ cup||Chopped red bell peppers|
|1 teaspoon||Black pepper|
|1¾ pounds||Cream cheese; at room temperature|
|½ cup||Heavy cream|
|1 cup||Grated Smoked Gouda cheese|
|1 pounds||Cooked lobster meat; roughly chopped|
|\N \N||; (about 2 cups)|
|½ cup||Chopped parsley|
|2 cups||Crme Fraiche|
|2 \N||Hard boiled eggs; finely chopped|
|1 tablespoon||Finely chopped fresh parsley leaves|
|¼ cup||Small diced red onions|
|7 ounces||Osetra caviar|
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the Parmesan cheese, bread crumbs and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch springform pan.
In a large saute pan, heat the olive oil. When the oil is hot, add the onions and the peppers. Season with salt and pepper. Saute 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 cheese and sauteed 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.
To serve, cut the cake into wedges with a warm knife. Serve each wedge with the Crme Fraiche, traditional garnishes and caviar.
Yield: 12 to 16 servings
Converted by MC_Buster.
Per serving: 4553 Calories (kcal); 361g Total Fat; (70% calories from fat); 195g Protein; 137g Carbohydrate; 2110mg Cholesterol; 9559mg Sodium Food Exchanges: 5½ Grain(Starch); 25 Lean Meat; 4 ½ Vegetable; 0 Fruit; 65 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C34 Converted by MM_Buster v2.0n.