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. Heat oven to 350 degrees F. Cream the cheese and mix in eggs one at a time. Blend in next four ingredients. Dredge lobster in flour and blend into mixture. Butter a 9-inch spring form pan, coat with pretzel crumbs and fill with lobster mixture. Bake on a cookie sheet for 55 minutes to 1 hour, 15 minutes or until center is firm; cool with oven door open. Chill in pan. Unmold and garnish with fresh dill. Serve with crackers. Makes 50 servings. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
