Prep 10 mins
Cook 15 mins
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.
- Take the cap off the bread and hollow it out being careful to do it in chunks you can serve with the fondue.
- Spray the inside of the bowl and extra pieces of bread with light olive oil and broil till golden.
- 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).
- Heat on medium low till cheese is melted.
- Stir in pepper (and crab if using).
- Pour as much as will fit into bread bowl.
- Garnish with parsley and serve hot with fondue forks.
- You will need a bread knife to cut the bread bowl up into chunks toward the end.
Sorry, people, but I did NOT like this, not even a lil'. Way too Velveeta-y. I, too, used to go to Red Lobster just for their Ultimate Fondue (haven't been back, either, since they took it off their menu), and this just doesn't measure up :(
We were so sad last week when we went to Red Lobster and found out that they had discontinued the Lobster Fondue. I only go there to eat that. This was a really good substitute. I couldn't get lobster, crawfish or even langostino at my store but the tiny shrimp salad shrimp (frozen) were on sale. I also didn't use fresh parsley (dried) because I don't like the taste. Instead of doing the entire bowl method, I cut my sourdough round in chunks, sprayed them with olive oil and broiled the chunks for a few min. instead. So easy!
I have now made this a couple of times, and it is always a hit!! However we did a minor tweak to it.... instead of using all velveeta, we do hald velveeta and I make a cheese sauce with cheddar and mix them fora little more sharpness to it. This was great for a recent party.. had people looking for more!