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October 29, 2008

Lobster Dessert, Anyone?

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.

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