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Lobster Cheesecake
Chef:  Shelly Johnson - Klamath Falls, OR          Category:  Appetizers

24 oz. cream cheese, softened
3 eggs
1 cup sour cream
2 tablespoons lemon juice
1 tablespoon fish base or fish bouillon or dry white wine
2 tablespoons fresh dill, chopped
1 1/2 cups lobster, chopped
3 tablespoons flour
3 tablespoons butter or margarine
1/2 cup pretzles, crushed (preferably unsalted)
fresh dill for garnish

Directions: Preheat oven to 350°F. Cream the cheese and mix in eggs one at a time. Blend in sour cream, lemon juice, fish base and chopped dill. Dredge lobster in flour and blend into cream cheese mixture. Butter a 9 inch springform pan, coat with crushed pretzels and fill with lobster mixture. Bake on a cookie sheet for 55 minutes to 1 hour, 15 minutes or until center is firm. 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. Makes about 40 appetizer servings.

Notes: Imitation crab or lobster pieces maybe substituted for real lobster. This is a favorite for the Monday night football crowd.