Lobster Fondue Red Lobster Copycat Recipe #170763
I am not a huge fan of Velveeta cheese, but I do love it in this dish. It is very rich so a little goes a long way and it is best if served warm. I usually substitute the lobster meat for lump crab meat.
by startnover
25 min | 10 min prep
SERVES 4 -6
- 16 ounces Velveeta cheese
- 1/2 cup milk
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 lb broil lobster tail or broiled crawfish tail meat
- 1/2 cup chopped sweet red pepper
- 2 tablespoons fresh parsley, chopped
- 1 loaf round sourdough French bread
- Take the cap off the bread and hollow it out being careful to do it in chunks you can serve with the fondue.
- Spray the inside of the bowl and extra pieces of bread with light olive oil and broil till golden.
- Combine all other ingredients except red pepper and parsley in a sauce pan (if you are subbing with crab don't add here or it will lose it's lumps).
- Heat on medium low till cheese is melted.
- Stir in pepper (and crab if using).
- Pour as much as will fit into bread bowl.
- Garnish with parsley and serve hot with fondue forks.
- You will need a bread knife to cut the bread bowl up into chunks toward the end.
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5 stars