If lobster is too rich, try crab meat or shrimp. At the Restaurant it was served cold, but you may prefer to warm it lightly. It's extremely rich, so a little goes a long way.


  • 1 cup freshly grated Parmesan cheese
  • 1 cup read crumbs
  • 1/2 cup melted unsalted butter
  • 1 Tabls. olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped yellow bell peppers
  • 1/2 cup chopped red bell peppers
  • 2 tsps. salt
  • 1 tsp. black pepper
  • 1 3/4 pounds cream cheese, at room temperature
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1 cup grated Smoked Gouda cheese
  • 1 pound (about 2 cups) cooked lobster meat, roughly chopped
  • 1/2 cup chopped parsley
  • 2 cups creme fraiche
  • 2 hard boiled eggs, finely chopped
  • 1 Tbls. finely chopped fresh parsley leaves
  • 1/4 cup small diced red onions
  • 7 ounces Osetra caviar


Preheat oven to 350*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 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 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 creme fraiche, traditional garnishes and caviar.

Makes 12 to 16 servings

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Submitted 6/13/05.
Source: Food TV Network 1999
Submitted By: Eileen Werth
Emeril's Lobster Cheesecake