Many of you are asking for the Lobster Cake recipe that I made for the Christmas Tea Party. I made a few changes to make these smaller than the original recipe stated by using a mini muffin pan instead of a mini cheesecake pan. Use either pan, they are wonderful both ways!
Source: Tea Time Magazine ~ November/December 2011
Prep: 30 minutes Cook: 5 minutes Bake: 24 minutes Oven: 350 degrees F
Yield: 2 dozen mini cheesecakes (or 40 mini muffin size cakes)
2 cups finely crumbled round buttery crackers
1 cup finely grated Parmesan cheese
6 tablespoons butter, melted
1 large egg white
2 tablespoons butter
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped green onion
3 (6 oz.) lobster tails, cooked, meat removed and finely chopped
2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 (8 oz.) packages cream cheese, softened
2 large egg yolks
Garnish: fresh dill
Preheat oven to 350 degrees F. In a medium bowl, combine cracker crumbs, Parmesan cheese, melted butter, and egg white, stirring to mix well. Press into bottom and halfway up sides of wells of 2 (12-well) mini cheesecake pans. Bake for 6 minutes.
In a medium skillet, heat butter over medium heat until melted. Add bell pepper and green onion. Cook for 3 minutes, stirring frequently. Add lobster, dill, salt and pepper. Cook for 2 minutes, stirring frequently. Remove from heat, and set aside to cool for 5 minutes.
In a medium bowl combine cream cheese and egg yolks. Beat at medium speed with an electric mixer until creamy. Add lobster mixture to cream cheese mixture, stirring to combine. Divide mixture evenly among baked crusts.
Bake until set, 16-18 minutes. Cool slightly before removing from pans. Garnish with fresh dill, if desired.