HAPPY NEW YE AR AND THE BEST IN 2016! Each year I try to come up with a new appetizer for New Year’s Eve and this was my choice for 2015. Serving a variety of appetizers is a favorite way to entertain. So many recipes can be prepped or done ahead of time and even frozen. I saw this recipe in Tea Time Magazine (just love my magazines) and thought to myself “lobster” – you can’t get any more special than that. I had some lobster tails in the freezer that I bought on sale and thought this would be the perfect way to use them. Can you tell I am really into these mini appetizers and desserts?
The magazine called these “cheesecakes” but they are definitely like quiches, so I changed the name to better reflect what they actually are. Because they are bite-size they can be served at a holiday breakfast/brunch or as an appetizer for New Year’s. Heck, I would make these any time of the year.
They are just delicious – the lobster comes though with all the yummy ingredients such as cream cheese and dill; two bites of pure heaven. I have adapted this recipe to my taste with a few changes.
This is week two of Fiesta Friday’s 2 week long party celebrating 101 weeks of blogging fun. Please join this party of all parties and bring us your favorite holiday recipes, stories or perhaps adventures. When I fix lobster in any recipe it is for a special occasion. What better way than to bring this yummy appetizer to the second half of the big celebration over at Fiesta Friday. Angie is busy chatting with the guests and the 4 co-hosts Judi (me), Mollie, Steffi and Suzanne are helping keep this party going.
Mini Lobster Quiches, Adapted
- 2 cups round buttery crackers, such as Ritz; finely crumbled (about 55)
- 1 cup Parmesan cheese, finely grated (I always use the good stuff)
- 6 tbsp. salted butter, melted (I used unsalted)
- 1 large egg white
- 2 tbsp. salted butter (once again I used unsalted)
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup green onion, finely chopped
- 3 (6 oz.) lobster tails, thawed, meat removed and finely chopped (to thaw, see below)
- 2 tbsp. fresh dill, minced – fresh always makes a difference
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper
- 2 (8 oz.) pkg. cream cheese, softened
- 2 large egg yolks
- fresh dill for garnish
Preheat the oven to 350°F. Combine cracker crumbs, Parmesan, melted butter and egg white. Press into bottom and halfway up sides of wells of 2 (12-well) mini cheesecake pans. Yes, I used my beautiful black walnut muddler (for cocktails) to shape the crust. Bake for 6 minutes or until browned; I cooked them a few extra minutes.
Melt the butter in a skillet and add the red bell pepper and green onion; cook for a few minutes. Add the lobster, dill, salt, black pepper and red pepper and cook for a few more minutes. Remove from the heat and let cool for 5 minutes.
In a bowl combine the softened cream cheese and egg yolks. Beat at medium speed until creamy. Add the lobster mixture and stir to combine. Be sure to add the liquid from the lobster mixture. Divide mixture evenly among the baked crusts.
Bake until set for 15 to 18 minutes. For some reason I needed to cook them an additional 10 minutes. You always need to be ready for the unexpected. Cool Slightly before removing from pans. Garnish with fresh dill, if desired.
Thawing Lobster Tails:
Place the frozen lobster tails in a bowl, cover and refrigerate for 12 to 24 hours. Remove from the refrigerator and using your kitchen shears cut both sides of the under shell, leaving the tail fan intact. Gently run your fingers between the shell and the meat to loosen from each other.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2015/12/06/lobster-cheesecakes/