Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Lobster Pate

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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