Title: Lobster Pate
Categories: Appetizer
Yield: 6 Servings

		Jim Vorheis
8	oz	Cream cheese, softened
1/4	c	Dry white wine
1/2	ts	Onion salt
1/2	ts	Seasoned salt
1/8	ts	Dill weed
1 1/2	c	Lobster meat, finely chopped

Beat cheese and wine until smooth and creamy. Blend in salts and dill; add lobster. cover and refrigerate several hours or overnight to mellow. Serve with crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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