Maine Lobster Mascarpone Cheesecake with Herbed Cornmeal Crust

INGREDIENTS:

Crust

4 Tablespoons butter

1 cup cornmeal, sifted

1 cup fresh bread crumbs

1 teaspoon fresh basil, minced

1 teaspoon fresh oregano, minced

1 teaspoon fresh thyme, minced

1 teaspoon fresh parsley, minced

1 pinch salt and ground black pepper, to taste

Cheesecake

9 large eggs, beaten

3 pounds Mascarpone cheese

2 Tablespoons Romano cheese, grated

1½ pounds Maine Lobster meat

3 Tablespoons heavy cream

3 Tablespoons sour cream

3 Tablespoons corn, minced

1 Tablespoon fresh basil, minced

1 Tablespoon lemon juice

½ Tablespoon fresh garlic, minced

½ Tablespoon fresh chive, minced

½ Tablespoon Worcestershire sauce

1 pinch salt and ground black pepper, to taste

DIRECTIONS:

For crust, melt butter.  Add remaining crust ingredients.  Spray 20 individual 4 oz. ramekins with nonstick cooking spray and form crust in bottoms.

For cheesecake, mix eggs and cheese.  Add remaining ingredients.  Divide cheesecake mixture among ramekins.  Bake approximately 40 minutes at 325F in water bath until firm in center.  Unmold warm cheesecake onto center of plate.  Surround with fresh herbs, a sprinkling of diced tomatoes and basil oil if desired.

NUTRITIONAL:

Per serving:

calories               433.4

carbohydrate        10.2  g

cholesterol             218  mg

fat                         37.7  g

protein                  13.6  g

sodium                  227  mg

dietary fiber           0.7  g

calcium                    50  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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