NOTE: All ingredients should be at room temperature.

24 oz. cream cheese, softened
3 eggs
1 c. sour cream
2 tbsp. lemon juice
1 tbsp. fish bouillon
2 tbsp. fresh dill, chopped
1 1/2 c. lobster meat, finely chopped
3 tbsp. flour
3 tbsp. butter
1/2 c. unsalted pretzels, crushed
Fresh dill

Heat oven to 350 degrees. Cream the cheese and mix in the eggs one at a time. Blend in the next 4 ingredients. Dredge the lobster with flour and blend into the mixture. Butter a 9 inch springform pan, coat with pretzel crumbs, and fill with lobster mixture. Bake on a cookie sheet for 55 minutes to 1 1/4 hours, or until the center is firm. Cool in the oven with the door open. Chill in the pan. Unmold and garnish with fresh dill. Serve with crackers. Freezes well, if you prefer to make and bake ahead.