Lobster Cheesecake

Yield: 50 servings

Ingredients

• 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 all-purpose flour
• 3 tablespoons butter
• 1/2 cup crushed pretzels (preferably unsalted)
• Fresh dill

Instructions

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.

Notes

* All ingredients should be at room temperature.