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Lobster Fondue

10 People
American Sautéing, Boiling

This delicious lobster fondue is perfect for entertaining, especially at the holidays.

1x
ChefLynn ChefLynn Cool Cook
October 3, 2024
Recipe image Lobster Fondue in the blue bowl, on the white plate with toasted bread
  • 30 min.
  • 45 min.
  • 3/5
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Ingredients:

Lobster:

Fondue:

If you prefer you can buy precooked lobster. If so you will need 1 – 1.5 pounds of precooked lobster out of the shell.

Tools:

Directions:

For the Lobster

1

Place the lemon juice, wine, bay leaves, and peppercorns large pot, fill about 3/4 with water, and bring it to a boil.

2

Place the lobster in the pot and put the lid on tightly.

3

Cook for about 15 minutes until the shell is bright red.

4

Remove and immediately submerge in ice water to stop the cooking.

5

Once cool, allow it to drain well, remove all the meat from the claws, legs, and tail, and chop it up.

6

While it is cooling, make the fondue.

For the Lobster Fondue

1

Filet the tomatoes – quarter them and remove the inside seeds and flesh and discard.

2

Cut the tomatoes into a fine dice.

3

Remove the seeds and ribs from the jalapeños if using and dice them the same size as the tomatoes.

4

Mince the shallots and garlic and chop the chives – I use a pair of kitchen scissors to cut chives; it works quickly and perfectly.  

5

Heat the olive oil in a medium saucepan and sauté the shallot and garlic with a bit of salt and pepper for 2-3 minutes until softened slightly.  

6

Add the jalapeños and tomatoes and sauté for another 2 minutes.

7

Add the white wine and reduce to about 1/3 cup.

8

Stir in the cream cheese and goat cheese and allow them to melt completely.

9

Stir in the pepper jack and allow it to melt.

10

Add the chopped lobster meat and 3 tbsp chives stirring to combine.  

11

Add the heavy cream one tablespoon at a time to loosen if needed. Taste and adjust seasoning as needed.  

12

Pour the fondue into a slow cooker set on low or into a fondue pot and keep it warm.  Garnish with more chopped chives and serve it with assorted toast and bread – I even like it with hard Bavarian-type pretzels.  Or place it in individual ramekins with toast on the side.  

About the Author:
ChefLynnCool Cook
# 6
  • Published Recipes: 10
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08
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