Lobster Cheesecake

I have been doing savory cheesecakes for quite a while. They are to be used as a molded spread for crackers or toast points. I have used molds, springform pan, or just chilled directly in the serving bowls. If you use the springform pan, sprinkle a bit of breadcrumb on the bottom of the pan. This will make it much easier to remove from the pan.

Lobster Cheesecake/Spread

100 g Lobster (approximately the meat from 1 lobster)

30 g Butter

50 g Roasted Red Pepper diced

125 g Cream Cheese

100 g Sour Cream

1/4 tsp smoked Paprika

3 ½ g gelatin powder softened in ¼ cup warm water

Salt to taste

At a low heat, warm the Lobster, and Smoked Paprika in butter. Reserve 40 grams for garnish

Place 60 g Lobster in a food processor with the Roasted Pepper, pulse briefly. Just until it is broken evenly, remove and set aside.

In the food processor soften the Cream Cheese, add the sour cream and mix until smooth. Remove and place in a bowl

Mix the Lobster and cream cheese mixture until the lobster is evenly distributed

Salt to Taste

Mix in the softened gelatin

Place in mold or bowl. Arrange the reserved Smoked Lobster on top

Chill

Serve with crackers