Ingredients
Lobster Cheesecake
1 cup Fine white bread crumbs, dried
3/4 cup Parmigiano-Reggiano cheese, freshly grated
2 tbsp Unsalted butter, melted
1 tbsp Extra Virgin Olive Oil
1 cup Yellow onions, finely chopped
1/2 cup Red bell peppers, seeded, finely chopped
1/2 cup Yellow bell peppers, seeded, finely chopped
2 tbsp Shallots, minced
1 tbsp garlic, chopped
1/4 tsp Creole seasoning
2 lbs Cream cheese, softened
6 ea Eggs, large
3/4 cup Heavy cream
3/4 cup Smoked Gouda cheese, grated
1/4 cup Green onion (scallions), green part only, chopped
1 tsp Hacomat
1/2 tsp Tabasco sauce
1 tbsp Worcestershire sauce
1/4 tsp Cayenne
2 tbsp Parsley leaves, finely chopped
3/4 lbs Lobster tail meat, cooked, coarsely chopped

Mujjol Caviar Sauce
2 cup Sour cream
1/4 cup Lemon juice, fresh
2 tbsp Shallots, minced
1 tbsp Fresh chives, snipped
1 tbsp Fresh parsley leaves, finely chopped
1 tsp Hacomat
1/8 tsp Freshly ground white pepper
1/8 tsp Freshly ground black pepper
1 tbsp Mujjol Caviar Black

Garnish
Red onions, finely chopped
Hard boiled egg whites, finely chopped
Hard boiled egg yolks, finely chopped
Capers, drained
Mujjol Caviar Black

Preparation
Lobster Cheesecake
Preheat oven to 350°F. Combine bread crumbs, 1/2 cup Parmigianoand butter in a mixing bowl. Mix well. Using your fingers, press themixture into the bottom of a 9 1/2-inch spring form pan. Bake untillightly browned, about 10 minutes. Remove from the oven and coolcompletely. Heat the oil in a small saute pan over medium heat.Add onions and cook, stirring, for 1 minute. Add bell peppers andcook, stirring, for 1 minute. Add shallots and garlic and cook for 30seconds. Stir in the Creole seasoning. Remove from heat. In afood processor, process the cream cheese until smooth. Add oneegg at a time to the mixture, blending after each addition, with themachine running, add the cream, Gouda and remaining Parmigiano.Stop the machine and scrape down the sides with a rubber spatula.Add the vegetable mixture, green onions, Hacomat, Tabasco,Worcestershire, cayenne, parsley and lobster. Pulse the machinea few times to mix. Pour the mixture into the crust. Bake until thecake sets, about 1 hour and 20 minutes. Remove from the ovenand let the cake cool completely. Place the cake in the refrigeratorand chill for 8 hours.

Mujjol Caviar Sauce
Combine all ingredients, except the caviar and whisk in a mixingbowl to blend well. Gently fold in the caviar. Use immediately orstore up to 1 day in the refrigerator.

Setting
Remove the cake from sides of the pan. Cut the cake into 16 slices.Spread a tablespoon of Mujjol caviar sauce on each serving plate.Top with a wedge of cake and garnish with the red onion, eggwhites, egg yolks, capers, and caviar.

Specialty Ingredients
#20105  Extra Virgin Olive Oil
#20055  Capers
#99080  Mujjol Caviar Black
#513  HACO-Swiss HACOMAT