1/2 pound cooked Maine lobster
1/2 pound lump crabmeat
1/2 pound cooked jumbo shrimp
1 pound mascarpone cheese
2 pounds cream cheese
1 1/4 cups flour
1/2 bunch scallions, diced
Kosher salt and white pepper to taste
Preheat oven to 250 degrees.
Cut cream cheese into smallish chunks. Allow both cheeses to come to room temperature. Cut seafood into 1/2-inch cubes. In a heavy-duty mixer, or using a hand-held potato masher, blend mascarpone and cream cheese into a smooth paste, then slowly blend in eggs one at a time.
Sift flour into mixture while mixer is running. Mixer should be set on low to avoid lumps or overwhipping. Season with salt and pepper to taste.
Pour into a mixing bowl and fold in seafood and scallions by hand with a rubber spatula. Do not overmix or lobster and crabmeat will break into small pieces. Pour mixture into a greased 10-inch springform pan and bake for 1 1/2 hours or until cheesecake is golden-brown and firm. Allow to cool completely before cutting. Yields 12 to 16 appetizer or lunch portions.
Bianco Pesto Sauce
1 pound unsalted butter
8 ounces Pinot Grigio or other dry white wine
4 ounces cooked jumbo shrimp, sliced in half
4 ounces lump crabmeat
3 ounces, or 1/3 cup, prepared pesto
2 tablespoons fresh lemon juice
Dice butter and allow to come to room temperature. Melt 2 tablespoons of the butter over medium heat and sauté shallots until soft (do not brown). Add wine and reduce by half over high heat. Slowly whip in all but 2 tablespoons of the remaining butter to form an emulsified sauce. Strain, pressing shallots with a spoon to extract juice, and set aside.
Sauté shrimp and crabmeat in the remaining butter in a saucepan over low heat until hot. Add pesto to seafood and bring to a boil. Add wine sauce to pesto, reduce heat, and warm it just a little (do not boil or sauce will separate). Add lemon juice. Serve over cheesecake.