Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Copycat Red Lobster's Lobster Fondue
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- #71602
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
1 comment
ingredients
1 cup velveeta cheese, cubed
1 cup Swiss cheese, cubed
1 can condensed cream of shrimp soup, undiluted
1 cup milk
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 broiled lobster tail
OR
1 1/2 cup imitation lobster, chopped
directions
Combine everything but the lobster in a medium sauce pan and cook over low heat until melted, stirring occasionally.
When melted, stir in the lobster meat. Garnish with diced red pepper, if desired, and serve with French bread.
added by
spicycook
nutrition data
560 calories, 36 grams fat, 21 grams carbohydrates, 44 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
March 14, 2014
This is the best appetizer I have ever eaten and why Red Lopbster discontinued it I have no Idea BRING IT BACK
January 22, 2014
He said it was the bomb & tasted just like Red Lobster's!
I got this recipe from you a few years ago. Instead of the lobster meat, we use cooked shrimp cut into pieces and cans of crab meat. Also when made we make triple batches of it and have found that it can be frozen for up until three months.
December 23, 2009
This recipe is easy and tastes just like Red Lobster's Fondue Dip. This is a special treat for us during the holidays.
December 22, 2006
This recipe is very good. My sister and I make this quite often. We use a loaf of round sourdough bread and remove the inside leaving a shell to serve the dip in. Cube the insides and toast them to use for dipping. We've also used shrimp or crab in this dip and it is equally good.