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Lobster Pate

1 (8 oz.) package cream cheese, softened
1/4 cup dry white wine
1/2 tsp. onion salt
1/2 tsp. seasoned salt
1/8 tsp. dill weed
1-1/2 cups lobster meat, finely chopped
parsley sprigs and lemon wedges for garnish

Beat softened cream cheese and wine until smooth and creamy. Blend in salts and dill. Add Lobster. Cover and refrigerate overnight to mellow. Garnish with parsley sprigs and lemon wedges. Serve with crackers. Chill overnight.

Yield: 2 1/2 cups