Real Recipes From Real Home Cooks ®

lobster cheesecake

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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 ratings)
yield 40 appetizers
prep time 15 Min
cook time 1 Hr 15 Min

Ingredients For lobster cheesecake

  • 3 pkg
    8 oz. ea. cream cheese, softened
  • 3 lg
  • 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

  • 1
    Heat 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.
  • 2
    Cream 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.
  • 3
    Dredge 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.
  • 4
    Turn 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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