Lobster pate

Yield: 6 servings

Measure Ingredient
\N \N Jim Vorheis
8 ounces Cream cheese, softened
¼ cup Dry white wine
½ teaspoon Onion salt
½ teaspoon Seasoned salt
⅛ teaspoon Dill weed
1½ 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

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