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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (164g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup Velveeta cheese 1 lobster tails |
||
| Calories 198 | ||
| Calories from Fat 116 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.0g | 19% | |
| Saturated Fat 8.2g | 40% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 43mg | 14% | |
| Sodium 675mg | 28% | |
| Potassium 159mg | 4% | |
| Total Carbohydrate 9.5g | 3% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.4g | ||
| Protein 11.0g | 22% | |
Red Lobster's Ultimate Fondue
By: DiB's
Aug 11, 2001
This is a copycat recipe that is really good kids! Double or triple if you like.
SERVES 4
Ingredients
- 1 cup Velveeta cheese, cubed
- 1 cup swiss cheese, grated
- 1 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
Directions
1
Combine everything but the lobster tail, shrimp, crusty bread in a medium saucepan and heat over low heat until melted.2
stir occasionally.3
When melted, stir in the lobster meat or shrimp meat.4
Garnish with red pepper if desired and serve with the crusty bread.
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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Seafood > Shellfish > Lobster
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Stove Top
- Occasion > Novelty > Copycat
Featured Reviews for This Recipe
From: Chef #389844
On Dec 31, 2006
I love this receipe. My family knows good food and they could'nt stop eating it. I served it with bread squares. Instead of lobster, I used imitation crab because it's readily available in my area.
From: MSZANZ
On Oct 10, 2004
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!!
From: SoapBoxHero
On Jan 7, 2004
Sounds great. Perhaps adding some flour to it, maybe 2 Tbs, would help to thicken it up a bit.
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