Lobster Cheesecake

24 ounces cream cheese, softened
3 eggs
1 cup sour cream
2 tablespoons lemon juice
1 tablespoon fish base or fish bouillon
2 tablespoons chopped fresh dill
1 1/2 cups finely chopped lobster
3 tablespoons flour
3 tablespoons butter or margarine
1/2 cup crushed pretzels (preferably unsalted)
Fresh dill

* All ingredients should be at room temperature.

Heat oven to 350 degrees F.

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 a 9-inch springform pan, coat with pretzel crumbs and fill with lobster mixture.

Bake on a cookie sheet for 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.