Recipe by Pigéon Caterers

Makes 35 servings

Ingredients:

• 1 3/4 cups Parmesan cheese
• 1 3/4 cups plain bread crumbs
• 2 tablespoons house seasoning
• 1/2 cup margarine, melted
• 1 tablespoon fresh garlic, minced
• 3/4 cup yellow onion, chopped
• 3/4 cup yellow pepper, chopped
• 1 tablespoon olive oil
• 1 1/4 pounds cream cheese, softened
• 1 3/4 cups ricotta cheese
• 3 pieces green onions, chopped
• 1 pound lobster meat, defrosted
• 2 large eggs, beaten

Instructions:

Crust: Combine Parmesan and bread crumbs. Add house seasonings to melted margarine. Add this blend to the Parmesan cheese and bread crumbs.Mix well. Press mixture into a greased 9-inch springform pan. Set aside.

Filling: Sauté garlic, onions and peppers in olive oil until soft. Fold in cream cheese and ricotta cheese.Mix well, until softened and completely blended. Remove from stove. Fold in lobster meat. Blend completely. Cool mixture. Add eggs and blend completely. Fill prepared pie crust. Bake in 300°F oven for 35 minutes. Remove from oven and cool.When cool, remove from springform pan. Present on a bed of colorful greens or kale. Garnish with finely chopped yellow pepper and green onions. Cheesecake should be baked until golden brown. Oven temperature may vary. Check after 30 minutes to prevent burning.