Shelly's Recipe

LOBSTER FONDUE (Red Lobster)

Category: Dips - Hot

16 oz Velveeta cheese
1/2 cup milk
1/2 tsp cayenne pepper
1/2 tsp paprika
1/4 lb broil lobster tail, lump crab meat or broiled crawfish tail meat
1/2 cup chopped sweet red pepper
2 tbsp fresh parsley, chopped
1 loaf round sourdough French bread

Take the cap off the bread and hollow it out being careful to do it in chunks you can serve with the fondue. Spray the inside of the bowl and extra pieces of bread with light olive oil and broil till golden.

Combine all other ingredients except red pepper and parsley in a sauce pan (if you are subbing with crab do not add here or it will lose its lumps). Heat on medium low till cheese is melted. Stir in pepper (and crab if using).

Pour as much as will fit into bread bowl. Garnish with parsley and serve hot with fondue forks. You will need a bread knife to cut the bread bowl up into chunks toward the end.