Ingredients:
- 24 ounces cream cheese, softened
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon fish base or bouillon (see Nancy's note)
- 2 tablespoons fresh chopped dill
- 2 tablespoons lemon juice
- 3 tablespoons flour
- 1 1/2 cups of lobster
- 3 Tbs. butter
- 3/4 cup crushed pretzels
- Fresh dill for garnish
Preparation:
Preheat oven to 350°. Cream the cream cheese and beat in eggs one at a time. Blend in sour cream, bouillon, dill, and lemon juice. Dredge lobster in flour and blend into batter. Butter 9-inch springform pan, coat with pretzel crumbs, and fill with lobster and cream cheese batter. Place pan on a cookie sheet; bake lobster cheesecake 55 to 70 minutes, or until center is somewhat firm. Let lobster cheesecake cool slowly with oven door open. Chill in pan, carefully remove sides of pan and unmold, and garnish with fresh dill if desired.
Nancy's Note: I could not find fish base, I used a teaspoon of Old Bay and 2 tsp. vegetable bouillon. Would I serve it again? You bet.
Shared by Nancy
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