Chevre and Lobster 'Cheesecakes' 6.000

Marvin Joseph/The Washington Post

Aug 13, 2014

The taste of lobster doesn't get lost in this rich, addictive dish.

You'll need six to eight 4-ounce ramekins or three to four 1-cup ramekins (adjust/increase the baking time for the latter).

A 1 1/4-pound lobster will yield about 4 ounces of meat.

Serve with crusty French bread or crackers.

Make Ahead: The unbaked cheesecakes, individually wrapped, can be frozen for up to 1 month.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; appetizer servings or 3 to 4 main-course servings

  • 8 ounces low-fat cream cheese, at room temperature
  • 8 ounces chevre (goat's-milk cheese), preferably flavored with herbs or mushrooms
  • 2 large eggs
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped fresh marjoram or tarragon (may substitute flat-leaf parsley)
  • 8 ounces cooked lobster meat, preferably from Maine, chopped (see headnote)


Preheat the oven to 375 degrees. Arrange the ramekins on a baking sheet.

Combine the cream cheese and chevre in the bowl of a stand mixer or hand-held electric mixer; beat on medium-low speed for several minutes, until creamy and smooth. Stop to scrape down the sides of the bowl.

On low speed, add the eggs one at a time, beating to incorporate after each addition.

Use a flexible spatula to fold in the chopped chives and marjoram or tarragon until evenly distributed, then gently fold in the lobster. Divide the mixture evenly among the ramekins. Bake for 8 to 12 minutes or until golden on top, puffed and just set.

Serve hot, in the ramekins.

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Recipe Source

Adapted from a Maine Lobster Council recipe.

Tested by Bonnie S. Benwick.

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