Lobster Cheesecake

Lobster Cheesecake

This is an elegant brunch or light yet rich supper entree. It's the perfect showcase for spiny lobster meat. If you want to make the recipe more economical, substitute wild-caught pink shrimp for the lobster meat.

Ingredients

Crumb Crust:

6 tablespoons browned butter*

¾ cup seasoned dry breadcrumbs

¾ cup plain dry breadcrumbs

Lobster Filling:

1 pound cream cheese, softened

4 eggs, separated

8 tablespoons (1 stick) butter, softened

1/2 teaspoon fresh-ground black pepper

1 ½ pounds spiny lobster tails, meat removed from shells and cut into chunks

2 tablespoons minced chives plus 6 whole chives, for garnish

Method

To make crust: Combine all ingredients and press the mixture evenly and firmly into the bottom of a 9- or 10-inch springform pan. Refrigerate.

To make filling: Preheat oven to 300 degrees.

In a food processor fitted with the metal blade, process the cream cheese until smooth and creamy. Add the egg yolks, one at a time, processing well after each addition. Add the butter and pepper and process to combine well.

Put the chunks of lobster meat in the food processor. Use on/off pulses to chop the lobster meat and incorporate it into the batter; don't overprocess, you want some texture. Transfer the cheese mixture to a large bowl and stir in the chopped chives.

Using clean beaters and bowl of an electric mixer, beat the egg whites on medium speed until stiff peaks form. Fold the egg whites into the lobster mixture. Pour into the chilled crust.

Garnish the top with whole chives. Bake 1 hour. Turn oven off, but leave the cake in the oven for another hour. Remove from oven and serve warm or at room temperature.

Makes 10 to 12 servings.

Note*To brown butter: Melt unsalted butter in a glass measure in the microwave. Remove any foam that collects on the top. Pour off the golden liquid into a skillet. Discard the white watery portion at the bottom of the cup. Heat the golden liquid butter in the skillet over medium heat until it turns golden brown. Browning butter gives it a nutty flavor.