The restaurants at Belhurst have long been known throughout the region as the finest, most memorable restaurants. Guests travel from all over to savor the unique flavors created by Executive Chef Casey Belile. Indulge in the magic of Belhurst in your own home!

Here are some Fantastic Lobster Recipes!

Lobster Cheesecake
1 C. Crackers, crushed
3 Tbs. Butter, melted
1 lb Cream cheese, softened
3 Eggs
¼ C. Sour Cream
1 tsp. Lemon juice, fresh
2 tsp. Onion, grated
¼ tsp. Old Bay seasoning
2 drops Tabasco Sauce
1 dash Ground pepper, fresh
1 C. Lobster meat, cooked
½ C. Sour Cream
Baguettes

Preheat oven to 350 degrees. Mix together the crackers and butter and use the mixture to line a 9-inch spring form pan. Bake for about 10 minutes. Set aside to cool. Reduce the oven to 325-degrees. With an electric mixer, beat together the cream cheese, eggs, and ½ C. sour cream until fluffy. Add the lemon juice, Old Bay seasoning, Tabasco, and black pepper. Stir in the lobster and mix well. Pour into the cooled crust and bake 50 minutes until the cake sets. Remove from the oven. Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with the sour cream. Serve with Baguettes.


Citrus Lobster Salad
3 8 oz. Lobster tails; fresh or frozen
1 Medium pink grapefruit; peeled and sectioned
1 Large orange; peeled and sectioned
¼ C. Yogurt
3 Tbs. Orange Juice
1 Tbs. Fresh Lemon Juice
1 tsp. Grated Orange Rind
1 tsp. Grated Lime Rind
1/8 tsp. White Pepper
4 C. Fresh Spinach leaves, torn
2 tsp. Fresh chives; chopped
Orange rind curls (optional)

Cook lobster tails in boiling water 6 – 8 minutes or until done. Rinse with cold water. Split and clean tails. Cut lobster into bite-sized pieces. Combine lobster, grapefruit sections, orange sections. Combine yogurt, juices and rinds with white pepper in small bowl; stir with a wire whisk until well blended. Add lobster mix. Arrange spinach and top with 1 cup of the lobster mix. Sprinkle with chives and garnish with the curled orange rinds.


Bon Appetite!
Casey Belile
Belhurst Executive Chef