Title: Lobster pate
 Categories: Appetizers
      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