Preheat the oven to 350 degrees F. In a mixing bowl, combine the Parmesan, bread crumbs, and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch spring form pan. In a large sauté pan, heat the olive oil. When the oil is hot, add the onions, and the peppers. Season with salt and pepper. Sauté 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, and sautéed 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. Cut the cake into wedges with a warm knife. Serve each wedge with Mornay Sauce.
| 1 1 ½ 1 1 ½ ½ 2 1 1 ¾ 4 ½ 1 1 ½ |
cup cup cup tablespoon cup cup cup teaspoons teaspoon pounds large cup cup pound cup |
freshly grated Parmesan bread crumbs melted unsalted butter olive oil chopped onions chopped yellow bell peppers chopped red bell peppers salt black pepper cream cheese, at room temperature eggs heavy cream grated smoked Gouda (about 2 cups) cooked lobster meat, roughly chopped chopped parsley |
Mornay Sauce
Makes 8 Servings
| 1/4 | cup | butter |
| 2 | tablespoons | all-purpose flour |
| 2 | cups | cream |
| 4 | ounces | Swiss cheese grated |
| 4 | ounces | Parmesan cheese grated |
| 1 | tablespoon | vermouth |
| salt | ||
| cayenne pepper |
Melt butter in a heavy saucepan. Blend in flour and cook, stirring constantly for one minute. Pour in cream and bring just to a boil. Add cheeses and stir until melted. Season with salt and cayenne to taste.
The recipes are developed
by Chef Joseph G. Randall
All rights reserved.
Copyright © 5/1/2017
