9 Reviews of Red Lobster Ultimate Fondue

From: rita molson

On Jan 2, 2002

I think the flavor is great. I do however, think it might be better if it was a bit thicker.

From: Tina Schuster

On Dec 20, 2003

My husband and I loved this!! We bought 2 baguette's from the store and sliced them up in about 1" slices or so, and dunked away I didn't use lobster because I am not a big fan of it, but found a small 4 oz bag of frozen salad shrimp at the store and tossed that in. This was so good on a cold winter day. A little bit of a kick from the cyanne pepper and it just warms you all over. It's a little thin - as many cheese dips are maybe adding less milk would help. May try that next time. But all in all - it was Awesome just as it was

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: 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: SoapBoxHero

On Jan 7, 2004

Sounds great. Perhaps adding some flour to it, maybe 2 Tbs, would help to thicken it up a bit.

From: RebeccaRae

On Feb 25, 2009

I absolutely love Red Lobster's Ultimate Fondue and couldn't wait to try this recipe! I was very disappointed. All I could taste was the Velveeta cheese. I followed the recipe exactly. All the other flavors were completely overpowered. I may try this again with a different kind of cheese.

From: MaddieLC

On Dec 28, 2007

From: Chef #1451256

On Nov 17, 2009

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)

From: Chef #837640

On Apr 9, 2009

Instead of the broiled lobster tail (to have more seafood and less cost) I used a bag of the salad shrimp along with langostinos and added a little more milk to the recipe as I cooked it. In addition I used the round sourdough bread and put it in the bread bowl while using the inside and the cut up lid to "dip" with. It was wonderful and my family loves it!