Lobster Fondue
INGREDIENTS
1 lb. Velveeta cheese; small cubes
1 cup swiss cheese ; grated (less for a thinner consistency)
1 can sharp cheddar ; grated
1 cup milk
1/2 teaspoon cayenne
1/2 teaspoon paprika
2 lobsters; claws, knuckles and tails chopped
1 8oz Package, langostinos
Crusty sourdough bread and/or Sourdough bread bowl.
Preparation:
In a medium sauce pan over low heat combine Velveeta, Swiss, Cheddar, milk, cayenne, and paprika until melted and smooth. Stir regularly and keep the heat low to prevent scorching.
When fully melted, stir in the chopped lobster and langostinos.
If you have a sourdough bread bowl, carveout the middle to create a bowl. Place the prepared bread bowl, scraps from the inside, and any other sliced bread for toasting on a cookie sheet. Drizzle with olive oil and broil on low until to desired level.
Fill the toasty bread bowl with Ultimate Fondue. There will be more than enough to fill the bread bowl. Garnish with red pepper and green onion, if desired, and serve with the toasted bread.
