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Lobster Fondue

10 People
American Sautéing, Boiling

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

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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
# 3
  • Published Recipes: 23
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  • Location: Florida, USA
  • Member since: 2024-09-08
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