Recipe - Lobster Pate

Jim Vorheis
8 ounce Cream cheese, softened
One fourth cup Dry white wine
One half teaspoon Onion salt
One half teaspoon Seasoned salt
1/8 teaspoon Dill weed
1 One half cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini