From: Chef Scott Johnson, Canoe Bay, Chetek, WI. Yield: 4 servings. 2 cup Wisconsin Roth Käse Grand Cru Gruyère cheese, shredded 1 cup cream cheese, room temperature 1 tsp. lemon zest 1 tsp. lemon juice 2 eggs 1⁄2 cup heavy cream to taste, salt and pepper 1⁄2 cup lobster meat 6 oz. Wisconsin Roth Käse Grand Cru Gruyère cheese cut into 4 thick slices Preheat oven to 300° F. In food processor, pulse shredded Gruyere and cream cheese until mixture is smooth. Add lemon zest, lemon juice, ...
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