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!