lobster cheesecake
This recipe is for all you lobster lovers out there and me..I could eat this every day- except my money bag is not as full as it used to be.. alas it is great to have once or twice a year...Enjoy! This recipe idea from Home Cookin or Cooking More or Down Country Roads Home Cooking-- can't remember which one the paper is ripped as I was going to throw it away- then changed my mind--from Kathy's (my sister's)recipe file...we cleaned out last summer..
prep time
15 Min
cook time
1 Hr 15 Min
method
---
yield
40 appetizers
Ingredients
- 3 packages 8 oz. ea. cream cheese, softened
- 3 large eggs
- 1 cup dairy sour cream
- 2 tablespoons lemon juice
- 1 tablespoon dry white wine or fish base or fish bouillon
- 2 tablespoons fresh chopped dill
- 1 1/2 cups chopped lobster
- 3 tablespoons all purpose flour
- 3 tablespoons butter or margarine
- 1/2 cup unsalted pretzels, crushed
How To Make lobster cheesecake
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Step 1Heat oven to 350^. Using the 3 Tablespoons of butter butter- the 9-inch spring form pan, or spray with buttery non-stick cooking spray. Coat with crushed pretzels; set aside.
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Step 2Cream the cheese until light and fluffy and mix in the eggs one at a time mixing well after each addition. Blend in sour cream, lemon juice, wine and chopped dill.
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Step 3Dredge the lobster pieces in the flour and blend into cream cheese mixture. Bake on a cookie sheet for about 55 minutes to 1 hour and 15 minutes, or until center is firm.
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Step 4Turn 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 and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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