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

(Note: All ingredients should be at room temperature.)

Preheat 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 9 inch springform pan, coat with pretzel crumbs and fill with lobster mixture. Bake on cookie sheet 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.