Lobster Bisque Fondue

• Seafood

  • 1 Lobster meat, Cooked and shelled
  • 1/2 cup Lobster or seafood stock
  • 1 Shrimp, cooked

• Produce

  • 1 Asparagus spears
  • 1 Baby potatoes, Roasted
  • 1 Brussels sprouts, roasted
  • 1 Garlic clove
  • 1/2 Lemon, Juice of
  • 1 Radishes
  • 1 Zucchini or summer squash

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 Red peppers, roasted

• Bread & Baked Goods

  • 1 Bread or toasted croutons

• Dairy

  • 1 lb Gruyere cheese, grated
  • 1 Drizzle Half and half

• Beer, Wine & Liquor

  • 3 tbsp Brandy
  • 1 cup White wine, dry

Found on yestoyolks.com

Description

Directions

• Toss the grated cheese thoroughly with the cornstarch. Set aside.
• Place the garlic clove, white wine, and stock in a fondue pot. Place the pot over medium-high heat and bring to a simmer. Discard the garlic clove.
• Gradually whisk in the cheese and stir until smooth and melted.
• Whisk in the brandy and half-and-half and season, to taste, with salt and pepper. Whisk in the lemon juice.
• Just before serving, stir in the cooked lobster meat.
• Transfer your fondue pot to the warmer and serve with desired accompaniments/dippers.
• This fondue is a little thinner in consistency than your traditional cheese fondue (but still plenty melty and cheesy!). I really wanted this to taste like lobster bisque, so the addition of the lobster stock definitely makes this more like a thin fondue/thick soup.
• While it is best to make fondue when you are ready to eat it, I found that I was able to make this about two hours ahead in a small Dutch oven (not the fondue pot). Once it was ready, I turned off the heat and put a lid on the pot. I was able to reheat the fondue on the stove in the same pot a couple hours later with no issue. The fondue was just as creamy and silky as before. I just transferred it to my fondue pot when we were ready to eat.