LOBSTER CHEESECAKE

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Lobster Cheesecake image

This recipe is for all you lobster lovers out there and me..I could eat this every day- except my money bag is not as full as it used to be.. alas it is great to have once or twice a year...Enjoy! This recipe idea from Home Cookin or Cooking More or Down Country Roads Home Cooking-- can't remember which one the paper is ripped...

Provided by Pat Duran

Categories     Seafood

Time 1h30m

Number Of Ingredients 10

3 pkg 8 oz. ea. cream cheese, softened
3 large eggs
1 c dairy sour cream
2 Tbsp lemon juice
1 Tbsp dry white wine or fish base or fish bouillon
2 Tbsp fresh chopped dill
1 1/2 c chopped lobster
3 Tbsp all purpose flour
3 Tbsp butter or margarine
1/2 c unsalted pretzels, crushed

Steps:

  • 1. Heat oven to 350^. Using the 3 Tablespoons of butter butter- the 9-inch spring form pan, or spray with buttery non-stick cooking spray. Coat with crushed pretzels; set aside.
  • 2. Cream the cheese until light and fluffy and mix in the eggs one at a time mixing well after each addition. Blend in sour cream, lemon juice, wine and chopped dill.
  • 3. Dredge the lobster pieces in the flour and blend into cream cheese mixture. Bake on a cookie sheet for about 55 minutes to 1 hour and 15 minutes, or until center is firm.
  • 4. Turn off oven, leave cheesecake in oven with door open and cool. When cooled to room temperature, chill in pan in refrigerator. Remove from refrigerator and unmold onto serving platter. Garnish with fresh dill. Serve with crackers and enjoy!

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