Fondue Fun: Can You Add Lobster To The Pot?

Lobster fondue is a decadent dish that combines the creamy, savoury flavours of cheese fondue with the sweetness of lobster. It's a unique twist on the traditional cheese fondue, adding a touch of luxury to the classic dish. While some may question the combination of cheese and seafood, this fondue proves to be a crowd-pleaser, especially when served with a variety of dippers like bread, vegetables, or crackers. The key to a successful lobster fondue lies in the quality of ingredients, from the choice of cheese to the freshness of the lobster. This indulgent treat is perfect for special occasions or as an impressive appetizer for guests.

Lobster fondue recipes

Lobster Bisque Fondue

This recipe by Molly combines the best of both worlds—lobster bisque and fondue! It serves 4-6 people, depending on how hungry they are.

Ingredients:

• 1 lb gruyere cheese, grated
• 2 tablespoons cornstarch
• 1 garlic clove, peeled and left whole
• 1 cup dry white wine
• ½ cup lobster or seafood stock
• 3 tablespoons brandy (or more to taste)
• Drizzle of half-and-half
• Cooked and shelled lobster meat
• Juice of half a lemon
• Cubed bread or toasted croutons
• Blanched asparagus spears
• Sliced roasted red peppers
• Radishes, sliced or roasted
• Grilled zucchini or summer squash
• Roasted brussels sprouts
• Roasted baby potatoes

Instructions:

• Toss the grated cheese with the cornstarch and set aside.
• Place the garlic clove, white wine, and stock in a fondue pot. Bring to a simmer over medium-high heat, then discard the garlic clove.
• Gradually whisk in the cheese and stir until smooth and melted.
• Whisk in the brandy and half-and-half, then season with salt and pepper to taste. Whisk in the lemon juice.
• Just before serving, stir in the cooked lobster meat.
• Transfer the fondue pot to the warmer and serve with your desired dippers.

Red Lobster Ultimate Fondue

This copycat recipe of Red Lobster's Ultimate Fondue is an absolute winner. It serves 4 people.

Ingredients:

• 8 ounces Swiss cheese, hand-grated
• 8 ounces American cheese, cubed
• 10.5 ounces Campbell's Cream of Shrimp Condensed Soup (1 can)
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 cup finely chopped red bell pepper
• 4 ounces cooked lobster or langostino meat
• 4 ounces small cooked shrimp
• 1 1/2 tablespoons thinly sliced green onions for garnish
• Round loaf of sourdough or French bread

Instructions:

• Combine the Swiss cheese, American cheese, cream of shrimp soup, milk, cayenne pepper, paprika, and red bell pepper in a saucepan over low heat, stirring occasionally until melted.
• Add the lobster and shrimp and stir. Heat through until the seafood is warm.
• Hull out a bread bowl and reserve the bread. Cut the bread into bite-sized pieces.
• Place the bread bowl in the centre of a plate and surround it with the bite-sized bread pieces.
• Pour the fondue into the bread bowl and garnish with green onions.

Maine Lobster Fondue

This indulgent fondue recipe serves 8 people and takes 50 minutes to prepare.

Ingredients:

• 2 cups bite-sized chunks cooked Maine lobster meat
• 2 cups shredded Swiss cheese
• 2 cups shredded Gruyere cheese
• 2 tablespoons flour or cornstarch
• 2 cloves garlic, cut in half
• 1 1/4 cups dry white wine

Instructions:

• Arrange the lobster pieces in a serving dish as desired.
• Mix the cheeses with the flour by tossing them together in a large bowl with a fork.
• Crush the garlic and rub it on all sides and the bottom of the fondue dish or saucepan.
• Pour the wine into the fondue dish and heat until bubbles rise to the surface.
• Stir in lemon juice and continue to heat.
• Gradually add the cheese, 1/2 cup at a time, stirring constantly over low heat until melted. Adjust the consistency by adding more cheese or wine as needed.
• If using a saucepan, pour the hot fondue mixture into a heated fondue dish and serve immediately with the lobster chunks.

Lobster Fondue with Swiss Cheese

This is a simple and delicious cheese and seafood fondue that will be a hit with your guests.

Ingredients:

• 1 garlic clove, cut in half
• Campbell's Cream of Shrimp Soup
• Swiss cheese, sliced or grated
• Assortment of dippers: bread pieces, cooked lobster, mushrooms, etc.

Instructions:

• Rub the garlic halves into your fondue pot, then discard.
• In a pot over low heat, mix the soup and milk until warm.
• Gradually add the Swiss cheese, one handful at a time, stirring until the mixture is fully melted and creamy.
• Add cayenne pepper and salt and pepper to taste.
• Transfer the mixture into your cheese fondue pot.
• Light the fondue burner and adjust the heat to keep the fondue warm but not too hot.
• Dip your pieces of bread and lobster into the cheese and enjoy! If the mixture becomes too thick, add milk, and if it's too thin, add more cheese.

Fondue ingredients

The Basics

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. The word "fondue" comes from the French word "fondre", which means "to melt". It is typically made with a combination of cheeses and other ingredients, melted together and served as a communal dish.

The Cheese

The type of cheese you use for fondue is important. The best cheeses for fondue are those that are buttery, creamy, and melt smoothly. Traditional Swiss fondue uses a blend of firm, mountain-style cheeses such as Gruyere, Emmental, and Appenzeller. Other good options include fontina, gouda, raclette, and vacherin. For a more unique flavour, you could try using cheddar, comté, or raclette cheese. It is also important to grate the cheese instead of chopping it, as this will help it melt more evenly and create a smoother fondue.

The Base

To create a smooth and even texture, a base liquid is added to the cheese. The most traditional option is dry white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine helps to keep the cheese mixture smooth. You can also use chicken or vegetable stock, beer, or cognac as a base.

Thickeners

To thicken the fondue and prevent the cheese from clumping, a thickening agent is often added. Cornstarch is the best option as it leaves less of an aftertaste and makes the fondue gluten-free. Flour can also be used in a pinch.

Seasonings

Seasonings can be added to taste, but traditional options include a splash of kirsch, garlic, nutmeg, and a pinch of black pepper. You can also add chopped herbs, a swirl of mustard, or a spoonful of toasted spices.

Dippers

Fondue is typically served with a variety of dippers, including bread, meat, potatoes, sliced fruit, vegetables, crackers, chips, or pretzels. Traditional Swiss fondue was served with stale bread, but you can use French bread, baguette, or sourdough cut into 1-inch cubes. Other options include steamed broccoli, sliced bell peppers, carrots, apples, or even pickles.

Fondue cooking methods

Fondue is a fun cooking method for serving a small group. It can be used for cooking meat or seafood, or for preparing different types of dipping sauces. The type of fondue pot you use will depend on what you're cooking. A ceramic fondue pot is best for preparing cheese and chocolate fondues, while a metal fondue pot is used for cooking meat and seafood at high temperatures. An enamel cast iron fondue pot is the most versatile option and can be used for any type of fondue.

Before cooking, prepare your raw meat and vegetables. Remove fat from meat and cut into bite-sized cubes. You can also marinate the meat if desired. For seafood, wash and cut into bite-sized pieces, ensuring that shrimp are deveined. For vegetables, trim, wash, and cut into bite-sized pieces. If you're serving dense vegetables like potatoes, it's best to cook them until they're crisp-tender before dipping in the fondue.

When preparing a cheese fondue, it's important to use good-quality cheese. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, and gouda. Grate the cheese instead of chopping it to ensure quicker melting and a smoother fondue. Toss the grated cheese with cornstarch or flour to thicken the mixture and prevent clumping.

For a classic cheese fondue, add white wine to enhance the flavour and prevent curdling. You can also add champagne or beer to the fondue. Heat the wine, champagne, or beer in your fondue pot and slowly add the cheese, stirring constantly, until the mixture is melted and smooth. If your fondue starts to curdle, beat in some freshly squeezed lemon juice.

If you're preparing a meat or seafood fondue, choose an oil such as peanut, vegetable, canola, or olive oil. Preheat the oil in your fondue pot to 375º F (just below boiling). You can also use broth or wine for cooking, but be sure to use a type of broth or wine that complements the type of meat or seafood you're cooking. For example, use beef broth for beef fondue.

For a chocolate fondue, choose a chocolate with a cocoa solid content above 50%. White chocolate tends to harden if overheated, so heat slowly and mix with warm cream to create a creamy texture. You can also add a favourite liqueur to enhance the flavour and texture.

Fondue serving suggestions

Lobster fondue is a great choice for a cozy gathering or a fun-filled party. It is a delicious cheese and seafood fondue that will be a hit with your guests. Here are some serving suggestions to elevate your lobster fondue experience:

Dippers

Dippers are essential to the fondue experience, and the possibilities are endless. Here are some ideas to pair with your lobster fondue:

• Bread: Crusty French bread, sourdough, bagels, pumpernickel, and crostini are all excellent choices. They provide a perfect base for scooping up the cheesy goodness.
• Vegetables: Broccoli florets, baby carrots, sugar snap peas, bell peppers, and cherry tomatoes add a refreshing crunch and pair well with the fondue.
• Fruits: Sliced apples and pears not only provide a sweet contrast to the savoury fondue but also complement the spices commonly found in cheese fondue.
• Meats: Cured meats like prosciutto, salami, and pepperoni add a savoury, salty element to the fondue. You can also try cooked meats like chicken or steak for a heartier option.

Drinks

When it comes to drinks, wine is a classic pairing with fondue. Here are some specific suggestions:

• White Wine: A dry or off-dry Riesling, Grüner Veltliner, or Chenin Blanc will complement the flavours of the fondue.
• Red Wine: For a red wine option, go for a Pinot Noir or Beaujolais.

Sides

To round out your lobster fondue feast, consider serving some sides to enhance the experience:

• Salads: Couscous Tabbouleh Salad, Cherry Tomato Salad with Roasted Lemons, or a Fennel & Celery Salad will provide a refreshing contrast to the richness of the fondue.
• Vegetable Sides: Try serving roasted Brussels sprouts or air-fried shrimp as a side dish to accompany your fondue.

Remember, the key to a successful fondue night is providing a variety of dippers and accompaniments to suit different tastes and keep your guests entertained. Enjoy your lobster fondue feast!

Lobster fondue alternatives

Lobster fondue is a delicious treat, but what if you want to try something different? Here are some mouth-watering alternatives to lobster fondue that will impress your guests and satisfy your fondue cravings!

Crab Fondue

Crab is a fantastic alternative to lobster, offering a similar taste of the sea. Like lobster, crab pairs beautifully with cheese, especially Swiss cheese, and cream of shrimp soup. You can also add some cayenne pepper and paprika to taste for a spicy kick. Don't forget to serve it with crusty bread or bread bowls for dipping!

Scallop Fondue

Scallops are another excellent choice for a fondue. They have a mild, buttery flavour that complements the cheese fondue perfectly. Try them with Swiss cheese and a touch of garlic rubbed on the fondue pot for added flavour. Scallop fondue can be served with a variety of dippers, including bread pieces, mushrooms, or even vegetables like carrot sticks or celery.

Shrimp Fondue

If you're looking for something similar to lobster fondue, shrimp is a fantastic option. Shrimp and lobster are often used together in fondue recipes, but shrimp can also shine on its own. Combine shrimp with Swiss cheese, cream of shrimp soup, and spices like cayenne and paprika. For an extra special touch, serve it in a sourdough bread bowl, which pairs wonderfully with the shrimp.

Beef Wellington Fondue

For a heartier option, consider a Beef Wellington fondue. While it may not be a traditional fondue, it offers a unique twist on the classic dish. Prepare bite-sized pieces of beef Wellington and serve them with a side of fondue made with Swiss and Gruyere cheese, white wine, and a touch of lemon juice. This fondue is best served in a heated fondue dish to keep it warm and melted.

Langostino Fondue

Langostino, a type of small lobster or crayfish, can be a delightful alternative to traditional lobster. Langostino has a similar flavour to lobster, so it will taste familiar while still offering a unique experience. Combine langostino with Swiss cheese, cream of shrimp soup, and spices, and serve with your choice of dippers.

So, there you have it! Lobster fondue is delicious, but these alternatives will surely impress and provide a variety of flavours and textures for your next fondue night.

Frequently asked questions