Lobster Cheesecake

Pat Duran


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..


★★★★★ 2 votes

40 appetizers
15 Min
1 Hr 15 Min


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3 pkg
8 oz. ea. cream cheese, softened
3 large
1 c
dairy sour cream
2 Tbsp
lemon juice
1 Tbsp
dry white wine or fish base or fish bouillon
2 Tbsp
fresh chopped dill
1 1/2 c
chopped lobster
3 Tbsp
all purpose flour
3 Tbsp
butter or margarine
1/2 c
unsalted pretzels, crushed

How to Make Lobster Cheesecake


  • 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.
  • 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.
  • 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.
  • 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!

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