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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
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 spring
form 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.
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