Day Two of our Lobster Recipe Week!

You all know how sweet Maine lobster is. Lobster cheesecake just seems the ultimate in indulgence.
Yum.

Lobster Cheesecake
Eddy Lobster Company Edgecomb

1- 1.5 pound Fresh Lobster
24 ounces cream cheese, softened
3 Tablespoons flour
3 eggs
3 Tablespoons butter
1 cup sour cream
½ cup pretzels, crushed
2 Tablespoons lemon juice
1 Tablespoon fish base or bouillon
2 Tablespoons fresh dill, chopped

Cook, pick, and chop your lobster. Preheat oven to 350°. 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 9-inch springform pan, coat with pretzel crumbs and fill with lobster mixture. Bake on a cookie sheet 55 minutes to 1 hour and 15 minutes, or until center is firm; cool with oven door open. Chill in pan; take out of mold and garnish with fresh dill. Serve with crackers.

Serves 8.

From the staff at Maine Food & Lifestyle magazine.