Red Lobster Ultimate Fondue
photo by Jonathan Melendez
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup Velveeta cheese, cubed
- 1 cup swiss cheese, grated
- 1 (10 1/2 ounce) can Campbell's cream of shrimp soup
- 1 cup milk
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon paprika
- 1 broiled lobster tail
- cooked shrimp
- crusty bread
- 1 diced roasted red pepper (optional)
directions
- Combine everything but the lobster tail, shrimp, crusty bread in a medium saucepan and heat over low heat until melted.
- stir occasionally.
- When melted, stir in the lobster meat or shrimp meat.
- Garnish with red pepper if desired and serve with the crusty bread.
Reviews
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A huge part of this recipe is that the bread is sour dough, it gives it so much flavor. Also, Red Lobster used langostino, crab, and petite shrimp. With this dish it is the little things that make the big difference. They also do not cook the cheese and the seafood together. The seafood is added to the bowl and the cheese is added on top and given a quick stir. Try some of these changes and you might have a different outcome. (I worked at Red Lobster for over a year)
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This recipe was great! I haven't had Red Lobsters Lobster Fondue in forever! I use to work for one for years and they discontinued this on their menu. The only differences I made to the recipe was using cajun flavored cooked shrimp and added a fondue cheese blend. I did use lobster tails and shrimp. Not a big fan of bell peppers but I used one anyways. This was delicious! To me, this recipe was spot on to the original.
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Tweaks
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This is similar to my old copycat recipe for this. I use a nice, crusty no-knead sourdough in my version of the recipe. I also like my fondue thicker so I substitute out the milk for heavy cream. If my shrimp is already cooked then I wait for the very last minute to put them in along with the lobster. If my shrimp is unpeeled and uncooked, then what I like to do is to boil the shrimp shells to make a broth--I then add that to the fondue. The lobster tail if cooked again goes in at the last minute. I also add 2-3 grated garlic cloves, a chiffonade of basil the size of three fingers and a pinch of saffron. Since this a rich dish, a teaspoon of lemon peel will help distinguish the seafood in the fondue. I've also had success with bay scallops and crab meat in this dish. Another thing that could be added instead of the garlic cloves is a modest bunch of tightly cut garlic chives.
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This is almost what I have been searching for in a dip. I added 2/3 C milk to help thicken it up instead of the full cup but the cheese flavor was a little too powerful. Maybe the flour is a better idea. As far as flavor goes, next time I plan to use Monterey Jack cheese instead of Swiss and I plan to add some finely chopped red bell pepper. I think, too, that I will slice the crusty bread and toast the slices in the oven so that they are crispy. The spices give it a perfect kick!!
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois