| Lobster Cheesecake
24 ounces of cream cheese, softened
3 eggs
1 cup of sour cream
2 tablespoons of lemon juice
1 tablespoon of fish base or fish bouillon
2 tablespoons of chopped fresh dill
1 1/2 cup of finely chopped lobster
3 tablespoons of flour
3 tablespoons of butter or margarine
1/2 cup of crushed pretzels (preferably unsalted)
Fresh dill |
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* All ingredients should be at room temperature. Preheat oven to 350ºF. Cream the cheese and mix in eggs one at a time. Blend in next four ingredients. Dredge lobster in flour and blend into mixture. Butter 9 inch springform pan, coat with pretzel crumbs and fill with lobster mixture. Bake on cookie sheet 55 minutes to 1 hour, 15 minutes or until center is firm; cool with oven door open. Chill in pan; unmold and garnish with fresh dill. Serve with crackers. Makes 50 servings.
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