I'm about to try a recipe I got ages ago from a Providence (R.I.) Journal article on the Hanson's Landing restaurant. It was a very popular signature dish, a lobster cheesecake, apparently adapted from an Emeril recipe. Well, here I am with two pounds of lobster meat, and I start mixing the crust ingredients: and it is wrong, wrong. Recipe calls for 2 cups of flour, ONE POUND of butter!, and one cup of pineapple juice to yield a "firm dough, barely sticky to the touch". Against my better judgement, I tried mixing the ingredients, and ended up with a batter (not a dough) that is more like a frosting than pastry dough.
Any suggestions? I tried calling the restaurant, but it has changed hands and they no longer do the dish. Gulp.
If all else fails, I did find the Emeril recipe on line with a breadcrumb crust -- but the restaurant reviews I also found raved about the crisp crust, so I'd love to do it right if I can!
There is a God. Call me an old-timer but lobster should be kept in pristine condition through the lips. i shudder whenever i see recipes like this (even if certified by Emeril) and all those foo foo flavored creme brulees (lavender? blah!!). sorry, but the most that should be done to lobster is drawn butter, or in a lightly mayo certified lobster roll.
Just the thought of cheese and lobster makes me blanche - let alone the pineapple juice.
Am editing my post - initial response, though exactly that, is churlish and not helpful.
So - I would suggest just serving the lobster with a lovely tarragon mayonnaise or something of the like (not a butter fan) - and skip the cheesecake thing. I will dig out a good recipe from Balthazar cookbook if you like.
for a good savory cheesecake crust, whiz Trader Joe's stonegound (fritos type) corn chips, a bit of stale cornbread, a touch of toasted ground comino and chili pdr, pepper, in the processor and bind with some melted butter. Press into the quiche or cheescake mold, and bake 10-15 min. Cool and fill with savory cheesecake mixture. Bake in a water bath till lightly set and let cool in oven with door ajar.
The cheesecake I make is Chipotle/white cheddar/smoked salmon.
Don't eat lobster, so can't make a judgement as to whether it would work. It's pretty mild, isn't it?
Gee, what a helpful bunch of chowhounds (not!). I am not a baker, but do you think they meant 1 cup of butter or one stick? The cup of juice is throwing me, though. Most pastry recipes call for 1 to 1 1/2 c. flour and 1/2 c. butter/shortening and 3 - 10 T. of liquid. So 1 c. sounds like a LOT - even w/ 2 c. of flour.
Also, I don't see anything wrong with the basic idea of lobster cheesecake. I love the idea of lobster pot pie and don't think that a savory cheesecake is all that odd. I think cream cheese goes very well with seafood. It adds a wonderful creaminess to the dishes without masking the natural flavor of the seafood. So don't be discouraged and let us know how it turns out. Worse comes to worse - make it crustless!
re: kim shook
I feel your pain, when it comes to Food Network chefs you are more than likely going to get some criticism rather than a plethora of help. I am thinking you should stick to the proportion of butter/flour and gradually just enough juice until the crust comes together. I am thinking that the pineapple juice might be playing the same role as vinegar that I have seen added to tart crusts. If all else fails, you might want to scrap the crust recipe and double a crust recipe for a savory tart. Sometimes sticking with a recipe you are comfortable with is easier than getting frustrated over a new one.
How about 2 cups flour 1 CUP butter and 1/4 cup pineapple juice? This works for me except I use water rather than the juice.... needs a little salt too. I'm intrigued, let us know how it turns out!