Lobster Fondue Red Lobster Copycat |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
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. Ingredients:
16 ounces velveeta cheese |
1/2 cup milk |
1/2 teaspoon cayenne pepper |
1/2 teaspoon paprika |
1/4 lb broil lobster tails or 1/4 lb broiled crawfish tail meat |
1/2 cup chopped sweet red pepper |
2 tablespoons fresh parsley, chopped |
1 loaf round sourdough french bread |
Directions:
1. Take the cap off the bread and hollow it out being careful to do it in chunks you can serve with the fondue.
2. Spray the inside of the bowl and extra pieces of bread with light olive oil and broil till golden.
3. 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).
4. Heat on medium low till cheese is melted.
5. Stir in pepper (and crab if using).
6. Pour as much as will fit into bread bowl.
7. Garnish with parsley and serve hot with fondue forks.
8. You will need a bread knife to cut the bread bowl up into chunks toward the end.
|
|