Lobster pate
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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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