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Lobster Fondue Red Lobster Copycat

Lobster Fondue Red Lobster Copycat created by Melissa P.

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.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@startnover
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@startnover
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"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."
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  1. mumuv1
    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 :(
    Reply
  2. Melissa P.
    Lobster Fondue Red Lobster Copycat Created by Melissa P.
    Reply
  3. Melissa P.
    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!
    Reply
  4. mom2chelsea2003
    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!
    Reply
  5. startnover
    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.
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