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red lobster fondue

Lobster Fondue Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz cooked lobster meat
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 cup shredded white cheddar
  • 1/2 cup shredded Monterey Jack
  • 3 tbsp sour cream
  • 2 jalapeños, seeded and finely diced
  • 2 cloves garlic, minced
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Sourdough bread, sliced and toasted, for serving

Method
 

  1. Melt the butter in a medium saucepan over medium heat. Add the jalapeños and cook for 3 to 4 minutes until softened. Stir in the garlic for 30 seconds.
  2. Add the flour and stir constantly for 1 minute until the mixture forms a pale paste.
  3. Slowly whisk in the whole milk and heavy cream. Cook over medium-high heat for 4 to 5 minutes, whisking until the sauce thickens and coats the back of a spoon.
  4. Reduce heat to low. Add the white cheddar and Monterey Jack in handfuls, stirring until fully melted between additions. Stir in the sour cream, onion powder, smoked paprika, cayenne, salt, and black pepper.
  5. Add the lobster meat and stir gently over low heat for 2 to 3 minutes until warmed through.
  6. Pour into a warm serving bowl, dust with smoked paprika, and serve immediately with toasted sourdough.

Notes

This sauce thickens quickly as it cools, so serve it right away or keep the pot on the lowest heat setting until you're ready. If you're making it for a group, grate the cheese ahead of time and have everything measured out before you start — once the roux is going, the steps move fast.