Preparing Lobster For Fondue: A Step-By-Step Guide

Lobster fondue is a decadent dish that combines the indulgent flavours of lobster and cheese. While it may be seen as a break from the no cheese and seafood shall ever mix rule, lobster fondue is a delicious and fun dish to serve at parties or gatherings. The key to preparing lobster for fondue is to cook the lobster meat beforehand, either by boiling, steaming, or broiling, and then cutting it into large chunks that can be easily speared and dunked into the fondue pot. The type of cheese used can vary, with popular options including Swiss cheese, Gruyere, and Velveeta, and additional ingredients such as garlic, white wine, and spices can be added to enhance the flavour.

Choosing the right fondue pot

Type of Fondue Pot

The three most common types of fondue pots are electric, fuel-based, and ceramic. Electric fondue pots are popular for their ease of use and adjustable thermostats. They are safe, versatile, and easy to clean, but may take longer to heat up. Fuel-based fondue pots, on the other hand, use an external heat source like canned heat or gel fuel. They are portable and can be used anywhere, but they can be dangerous if not handled properly and may require more frequent cleaning due to fuel residue. Ceramic fondue pots are made from heat-resistant clay and are designed for tea lights or small heat sources. They are affordable, versatile, and can be used for both cooking and serving, but they are less durable and may crack or break if not handled with care.

Capacity

Consider the number of people you'll be serving when choosing the size of your fondue pot. A small fondue pot is ideal for 2-4 people, while a larger pot is more suitable for a group of 6-8 people. If you're planning a fondue party, look for a pot with a capacity of around 3 to 3.5 quarts.

Type of Fondue

Different types of fondue require different types of pots. For cheese fondue, you'll need a pot that can maintain a consistent temperature, while oil fondue requires a pot that can withstand high temperatures. Make sure to choose a pot that is specifically designed for the type of fondue you plan to make.

Material

Fondue pots are made from various materials, including ceramic, stainless steel, and cast iron. Ceramic pots are ideal for cheese and chocolate fondue, as they retain heat well. Stainless steel and cast iron pots are better suited for meat fondue as they can handle higher temperatures.

Temperature Control

Look for a fondue pot with adjustable temperature control to ensure your fondue stays at the perfect temperature. This is crucial for cheese and chocolate fondue, which require a consistent temperature to prevent separation.

Ease of Use and Cleaning

Choose a fondue pot that is easy to assemble, disassemble, and clean. Look for removable parts that are dishwasher-safe, and consider the shape of the pot for easy dipping and serving.

By considering these factors, you can select the right fondue pot for your next lobster fondue night, ensuring a delicious and enjoyable experience for you and your guests.

Preparing the lobster

Firstly, you will need to purchase or catch fresh lobsters. The number of lobsters you need will depend on the quantity of fondue you wish to make and the size of the lobsters. A good rule of thumb is to allow for one lobster per person if they are of a moderate size.

Once you have your lobsters, you will need to humanely kill them before cooking. This can be done by inserting a knife into the lobster's head, directly behind the eyes, and swiftly cutting down. This will sever the nerve centre and cause immediate death. Alternatively, some people prefer to freeze the lobsters first, which puts them to sleep, and then boil them.

After the lobsters are dead, you will need to cook them. Boiling is a common method, and you should allow the lobsters to cook for around 15 minutes in a large pot of rapidly boiling water. You can also steam the lobsters, which some people prefer as it can result in more tender meat.

Once the lobsters are cooked, you will need to remove the meat from the shells. This can be a tricky and time-consuming process, but it is important to be thorough and ensure that all the edible meat is removed. Start by twisting and pulling off the claws and tail, and then use a lobster cracker or nutcracker to crack the shells and remove the meat. Be sure to keep an eye out for any small pieces of shell and cartilage, as these can be dangerous if ingested.

With the lobster meat removed, you can now cut it into bite-sized pieces. It is important to ensure that the pieces are not too large, as you want them to be easy to pick up and dip into the fondue.

Finally, arrange the lobster pieces in a serving dish, ready to be dipped into the delicious fondue!

Making the cheese sauce

The cheese sauce is the key to a delicious lobster fondue. It should be creamy, smooth, and well-seasoned. Here is a step-by-step guide to making the perfect cheese sauce for your lobster fondue:

Step 1: Prepare the Fondue Pot

Start by rubbing the inside of your fondue pot with garlic. You can use a garlic clove and cut it in half, then rub it onto the sides and bottom of the pot. This step adds a subtle garlic flavour to your fondue and enhances the overall taste.

Step 2: Combine Cheese and Starch

In a separate large bowl, combine your choice of shredded or grated cheese with a starch such as flour or cornstarch. Common cheese choices include Swiss cheese, Gruyere cheese, or a combination of both. Toss them together with a fork until they are well mixed. This step helps to thicken the sauce and ensures that the cheese melts smoothly.

Step 3: Heat Wine and Seasonings

Pour white wine into the fondue pot and heat it until it starts to bubble. You can use dry white wine to add a subtle acidity that complements the cheese. You can also add other seasonings at this stage, such as lemon juice or nutmeg, to enhance the flavour of your fondue.

Step 4: Gradually Add Cheese

Now, it's time to add the cheese mixture to the fondue pot. Add the cheese gradually, about half a cup at a time, and stir constantly over low heat. This step is crucial to ensuring a smooth and creamy sauce. Adding the cheese slowly and stirring continuously helps prevent the cheese from clumping and ensures a uniform texture.

Step 5: Adjust Consistency

Once all the cheese has melted, check the consistency of your sauce. If you prefer a thicker sauce, you can add more cheese gradually until you achieve the desired thickness. Similarly, if you prefer a thinner sauce, you can add small amounts of wine to adjust the consistency.

Step 6: Transfer to Fondue Pot and Serve

If you have used a saucepan to heat the ingredients, transfer the hot fondue mixture to a heated fondue pot. Keep the fondue warm, but be careful not to overheat it, as this can cause the sauce to separate or burn. Serve the fondue with cooked lobster chunks and your choice of dippers, such as bread cubes, vegetables, or mushrooms.

Remember, the key to a successful cheese sauce for lobster fondue is gradual addition of cheese, constant stirring, and careful control of heat to achieve the perfect consistency and flavour.

Combining the lobster and cheese

First, the cheese. For a classic fondue, you'll need a good melting cheese, like Swiss, Gruyere, or a combination of the two. You can also add some cream cheese, such as Velveeta, for an extra creamy texture. Toss the grated cheese with a little flour or cornstarch to help thicken the fondue. Next, rub a halved garlic clove around your fondue pot to season it, then discard the garlic. Pour in some dry white wine and heat until bubbling. Now, gradually add your cheese, a little at a time, stirring constantly over low heat until melted. Season with a pinch of nutmeg, cayenne, salt, and pepper to taste.

While the cheese is melting, prepare your lobster. You'll need around 1-1 1/4 pounds of lobster meat, which you should cut into large chunks. Boil or steam the lobster, then remove the meat from the shell. Alternatively, you can often buy cooked lobster meat from the store.

Once your cheese is melted and seasoned to your liking, stir in the cooked lobster meat. Serve immediately, with a variety of dippers such as bread cubes, cooked lobster chunks, mushrooms, asparagus, or roasted vegetables.

For an extra special touch, serve your lobster and cheese fondue in a sourdough bread bowl. Simply hollow out a sourdough loaf, toast the bread cubes, and fill the bowl with the fondue.

Dippers and accompaniments

While the cheese fondue is undoubtedly the star of the show, the dippers and accompaniments are what make the lobster fondue experience truly special. Here are some ideas to elevate your fondue feast:

Bread

A classic fondue dipper, bread is a must-have accompaniment to your lobster fondue. Crusty sourdough bread is a popular choice, providing a satisfying contrast of textures with its crispy exterior and soft interior. For an extra indulgent touch, serve your fondue in a hollowed-out sourdough bread bowl. Simply carve out the middle of the loaf, drizzle the bread with olive oil, and broil it to create a delicious, edible fondue vessel.

Lobster

Of course, the star ingredient of your fondue should also be served on the side as a dipper. Cooked lobster chunks or lobster tails are perfect for spearing and dunking into the cheesy goodness. If you're feeling extra decadent, broil the lobster tails in butter before chopping them into bite-sized pieces.

Vegetables

For a lighter option, offer an assortment of vegetables to dip into the fondue. Blanched asparagus spears, grilled zucchini or summer squash, roasted baby potatoes, and sliced or roasted radishes are all excellent choices. These vegetables provide a refreshing contrast to the rich fondue and add a touch of colour to your spread.

Mushrooms

Mushrooms are another popular choice for fondue dippers. Their earthy flavour and meaty texture make them a perfect pairing with the lobster and cheese. Look for button mushrooms or cremini mushrooms, which have a mild flavour that won't overpower the other ingredients.

Pickles

Pickles might seem like an unusual choice, but their crisp, briny flavour can be surprisingly refreshing when paired with the richness of the fondue. Look for crisp, crunchy pickle spears or chips to add a tangy contrast to your other dippers.

Roasted Red Peppers

Sweet and smoky roasted red peppers are another tasty option for your fondue spread. They add a pop of colour and a touch of sweetness to balance out the savoury flavours of the cheese and lobster.

In addition to these suggestions, feel free to get creative and experiment with other dippers that suit your taste. After all, the beauty of fondue is that it's a fun, interactive dining experience that encourages guests to play with their food!

Frequently asked questions