This Lobster Fondue recipe is a favorite of mine. It is also one that usually ends up being a favorite of any guest who has it. I was introduced to this recipe by an old friend whose version was a little more humble. It used more prepared products than fresh. I decided after a couple of years using the original recipe that it was time to make it my own. I swapped out jarred salsa for fresh vegetables and added goat cheese and white wine. The end product was, to me, immensely better than the original – which was no slack in and of itself.
I love the versatility of serving options with this fondue. Obviously, it can be served from a fondue pot but it also works well in a slow cooker set to low or plated as individual servings in small ramekins with slices of bread and/or crackers on the side.
I prefer to buy a whole live lobster and boil it myself, which is relatively easy. Most fish counters will carry already cooked lobster meat out of the shell if you’re not up to the task. If you’re buying a whole live lobster, you will need to get one between 1 1/2 – 2 pounds for the right amount of meat. If you are getting already cooked meat from your fishmonger you will need 1 – 1 1/2 pounds of tail and claw meat.
Lobster Fondue
Equipment
- large pot
- fondue pot, slow cooker, or individual ramekins
- medium saucepan
- cutting board
- sharp knives
Ingredients
For the Lobster
- 1 1 1/2 – 2 pound lobster or 1 – 1 1/2 pounds cooked lobster meat
- 1/2 cup lemon juice
- 1 tsp peppercorns
- 2 bay leaves
- 1 cup dry white wine
- 4-6 cups water
For the Fondue
- 1 – 1 1/2 pounds prepared lobster meat
- 2 medium shallots
- 4 plum tomatoes
- 2 jalapeños (optional)
- 2 cloves of garlic
- 2 tbsp olive oil
- 8 oz cream cheese, room temperature
- 8 oz goat cheese, room temperature
- 8 oz pepper jack cheese, grated
- 1 cup dry white wine
- 2-3 tbsp heavy cream
- salt and pepper to taste
- assorted breads, toast, and/or crackers for dipping
Instructions
For the Lobster
- Place the lemon juice, wine, bay leaves, and peppercorns large pot, fill about 3/4 with water, and bring it to a boil.
- Place the lobster in the pot and put the lid on tightly.
- Cook for about 15 minutes until the shell is bright red.
- Remove and immediately submerge in ice water to stop the cooking.
- Once cool, allow it to drain well, remove all the meat from the claws, legs, and tail, and chop it up.
- While it is cooling, make the fondue.
For the fondue
- Filet the tomatoes – quarter them and remove the inside seeds and flesh and discard.
- Cut the tomatoes into a fine dice.
- Remove the seeds and ribs from the jalapeños if using and dice them the same size as the tomatoes.
- Mince the shallots and garlic and chop the chives – I use a pair of kitchen scissors to cut chives; it works quickly and perfectly.
- 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.
- Add the jalapeños and tomatoes and sauté for another 2 minutes.
- Add the white wine and reduce to about 1/3 cup.
- Stir in the cream cheese and goat cheese and allow them to melt completely.
- Stir in the pepper jack and allow it to melt
- Add the chopped lobster meat and chives stirring to combine.
- Add the heavy cream one tablespoon at a time to loosen if needed. Taste and adjust seasoning as needed.
- 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 pretzels. Or place it in individual ramekins with toast on the side.
