Red Lobsters Ultimate Fondue, how do I make it?!
Red Lobsters Ultimate Fondue, how do I make it?
I love Red Lobsters Ultimate Fondue. I have been searching the web endlessly looking for the correct recipe. Everything I come across is not correct, the all do not inculde a key ingrediant which is crab meat. While lobster meat is used, there is less of it, and MORE crab meat. Does anybody know of a good recipe? Copykat.com is a bust, the recipe is missing key ingrediants.
Additional Details1 week ago
And as a side note, please do not give me recipes that are not similar to red lobsters ultimate fondue, and please do not give me a recipe that I clearly stated was incorrect.
Answers:
1 week ago
And as a side note, please do not give me recipes that are not similar to red lobsters ultimate fondue, and please do not give me a recipe that I clearly stated was incorrect.
Hot Crab Fondue
2 tablespoons unsalted butter
3-4 tablespoons shallots, minced
6 tablespoons dry white wine
2 cups half-and-half or cream (I use heavy cream)
16 ounces cream cheese, cut into pieces,at room temperature
1 cup white cheddar cheese, shredded
1 lb crabmeat
2 lemons, juice of
4 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
2 cups broccoli florets, blanched and cooled
breadsticks
# n a pot over medium heat, roll shallots briefly in butter.
# Add wine, half-and-half, cream cheese and cheddar cheese.
# Stir until cheese is melted and mixture is smooth.
# Stir in remaining ingredients.
# Pour mixture into fondue pot over a candle or canned flame.
# Serve hot with broccoli and breadsticks.
# *Cutup crusty French bread can be subsituted for breadsticks.
Source(s):
http://www.recipezaar.com/82643...
Recipe: Red Lobster's Ultimate Fondue
1 cup velveeta, cubed
1 cup swiss cheese in small pieces
1 can Campbell's condensed cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne
1/2 teapsoon paprika
1 broiled lobster tail (or 1 1/2 cups imitation) - chopped
Combine everything but the lobster in a medium saucepan and cook
over low heat until melted, stirring occasionally. When melted, stir
in the lobster meat. Garnish with diced red pepper, if desired, and
serve with french bread.
Crab Fondue Recipes
Ingredients:
8 ounces crabmeat
3/4 cup mayonnaise
1 medium onion, chopped
1 cup grated Asiago
Paprika
1 French baguette
1/2 cup olive oil
2 fresh garlic cloves
Salt and freshly ground black pepper
Directions:
Preheat oven to 350 degrees F.
In a large bowl, mix crabmeat, mayonnaise, onion, Asiago, and paprika together. Put mixture into an ovenproof baking dish. Cover and bake until mixture is heated through and bubbly, about 20 minutes. Remove cover, and bake until golden brown, an additional 5 to 10 minutes.
While the fondue is baking, thinly slice the baguette. In a small saute pan, heat the oil and garlic so the flavors infuse. Brush each slice of bread with the flavored oil and place on a cookie sheet. Sprinkle bread with salt and pepper, to taste. Bake until golden brown. Arrange bread around fondue on a serving platter and enjoy.
This recipe for Crabmeat Fondue serves/makes 2
Lobster Fondue Recipe
Ingredients:
1 pound processed cheese food - cubed
1/2 cup milk - low-fat okay
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 lobster tail, broiled amd shredded, or
1/4 pound crawfish tail meat, broiled and shredded
1/2 cup chopped red bell pepper
2 tablespoons fresh minced parsley
Directions:
Combine all ingredients except red pepper and parsley in a saucepan. Heat on medium-low heat, stirring constantly, until cheese has melted.
When ready to serve, garnish with red bell pepper and parsley. Serve with bread cubes for dipping.
INGREDIENTS:
2 tablespoons milk
1 tablespoon lemon juice
1 tablespoon chopped onion
1/2 teaspoon salt
1/2 teaspoon paprika
dash curry powder
1 package, cream cheese, cut up
1 cup lobster or crab, or mixture
PREPARATION:
Put milk, lemon juice, onion, salt, paprika, and a dash of curry powder in blender container. Add a few pieces of cream cheese; process on low speed until smooth. Turn to high speed and blend, adding remaining cheese a little at a time. Use a rubber spatula to keep ingredients moving. When smooth, add seafood and blend until well blended. Serve with vegetable dippers or chips.