Ingredients
-
16
-
1/2
-
1/2
-
1/2
-
1/4
-
1/2
-
2
-
1
-
-
-
-
-
-
-
Directions
Lobster Fondue Red Lobster Copycat, 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 , 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 🙁
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Steps
|
1
Done
|
Take the Cap Off the Bread and Hollow It Out Being Careful to Do It in Chunks You Can Serve With the Fondue. |
|
2
Done
|
Spray the Inside of the Bowl and Extra Pieces of Bread With Light Olive Oil and Broil Till Golden. |
|
3
Done
|
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). |
|
4
Done
|
Heat on Medium Low Till Cheese Is Melted. |
|
5
Done
|
Stir in Pepper (and Crab If Using). |
|
6
Done
|
Pour as Much as Will Fit Into Bread Bowl. |
|
7
Done
|
Garnish With Parsley and Serve Hot With Fondue Forks. |
|
8
Done
|
You Will Need a Bread Knife to Cut the Bread Bowl Up Into Chunks Toward the End. |
