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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.


  1. Heat oven to 350 degrees F.
  2. Cream the cheese and mix in eggs one at a time.
  3. Blend in next four ingredients.
  4. Dredge lobster in flour and blend into mixture.
  5. Butter a 9-inch springform pan, coat with pretzel crumbs and fill with lobster mixture.
  6. Bake on a cookie sheet for 55 minutes to 1 hour, 15 minutes or until center is firm; cool with oven door open.
  7. Chill in pan.
  8. Unmold and garnish with fresh dill.
  9. Serve with crackers.

Yield: 50 servings

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