Mini Lobster Cheesecakes (No, Really!)

Mini Lobster Cheesecakes (No, Really!)


Lobster and cheesecake may seem like a strange combo, but Chef Matt Dean Pettit shares a recipe that makes for the perfect party dessert.


1 1/2 cups crushed graham wafers
1/4 cup brown sugar, packed
3 tablespoons salted butter, melted
1 live lobster boiled and meat removed, cut into small pieces
3 cups cream cheese
1/2 cup mascarpone cheese
1 cup granulated sugar
3 eggs
2 tablespoons lemon juice
1 tablespoon vanilla extract


  1. For the crust, place the graham crumbs, sugar and butter in a mixing bowl.
  2. Mix with a wooden spoon and set aside.  
  3. For the filling, cut the lobster meat into small chunks and place in a bowl. Set aside.
  4. Preheat the oven to 325 F.
  5. Fill a high sided baking pan halfway with warm water and put it on the bottom rack of the oven to keep the space moist during cooking to prevent cracks.
  6. In a large bowl or with a stand mixer combine, cream cheese, mascarpone cheese and sugar.
  7. Beat in one egg at a time, then add the lemon juice, vanilla extract and lobster meat and continue to mix until well combined.
  8. Line a 12-cup muffin tin with paper liners and spoon the crust mixture into the bottom of each one.  
  9. Evenly fill the cupcake liners with the cheesecake mixture to just below the top.
  10. Bake for 25 to 30 minutes, or until the tops start to round.
  11. Remove from the oven and allow the cakes to cool at room temperature.
  12. Once cooled, remove cheesecakes from the muffin tin and place in the refridgerator for 1 hour before serving.

More Lobster Recipes

Watch: How to Crack Open a Lobster
Lobster Crepe with Sweet Carrot Puree
Lobster Lager Cheese Fondue
Boston Lager Lobstah Chowdah



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