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Maine Lobster and Chevre Cheesecakes recipe

These savory cheesecakes are made withChevre, or goat cheese. Be creative; vary the fresh herbsand seek out Chevres from your local farmers’ market.

Recipe: Maine Lobster andChevre Cheesecakes

8-ounces reduced fat cream cheese at roomtemperature
8-ounces Chevre (try flavors like wild mushroom or springherb)
2 large eggs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley (May also use fresh tarragon,basil, thyme or chervil)
1/2 pound Maine lobster meat, cooked and chopped

  • Preheat the oven to 375°F (190°C).Grease three 1 cup ramekins.
  • Using an electric mixer, beat the creamcheese and goat cheese together until the mixture has a smoothconsistency with no lumps.
  • Slowly beat in the eggs, one at a time.Add the chopped herbs and fold in the Maine lobster.
  • Spoon the mixture into the ramekins.
  • Bake in the oven for 20 minutes untilgolden and set.
  • Serve Maine Lobster and ChevreCheesecakes hot from the oven with crusty French bread or crackers.The three cheesecakes will serve 6 to 10 people as an hors d’oeuvreor appetizer.
  • The uncooked cheesecakes may also be frozenand baked directly from the freezer. Adjust baking time accordingly.

    Makes 3 cheesecakes (each cheesecake serves6 to 10 people).

    Nutritional analysis per cheesecake: 502calories, 42 grams protein, 7 grams carbohydrates, 33 grams fat,838 mg. sodium, less than 1 gram fiber.

    Recipe provided courtesy of Maine LobsterPromotion Council.

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  • Comments

    1 Comment


    You’ve had your ups and downs in America; plentiful enough to bore Colonial palates in the 16, and popular enough to support a canning industry in Maine 200 years later. The condition in which you were transported made a difference; once fishermen figured out how to hold fresh So what’s a classy restaurant to do? Lobster used to be the lah-dee-dah thing. Beyond seafood and steakhouse places, the serving of a whole steamed or butter-poached lobster is getting harder to find by itself.

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