Red Lobster Ultimate Fondue

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Servings: 4
  • About This Recipe

    “This is a copycat recipe that is really good kids! Double or triple if you like.”

    Ingredients

  • 1cupVelveeta cheese, cubed
  • 1cupswiss cheese, grated
  • 1 (10 1/2 ounce) cans Campbell’s cream of shrimp soup
  • 1cupmilk
  • 1/2 teaspooncayenne
  • 1/2 teaspoonpaprika
  • 1broiled lobster tail
  • cooked shrimp
  • crusty bread
  • 1diced roasted red pepper(optional)
  • Directions

  • Combine everything but the lobster tail, shrimp, crusty bread in a medium saucepan and heat over low heat until melted.
  • stir occasionally.
  • When melted, stir in the lobster meat or shrimp meat.
  • Garnish with red pepper if desired and serve with the crusty bread.
  • Reviews

  • “I think the flavor is great. I do however, think it might be better if it was a bit thicker.”

  • “A huge part of this recipe is that the bread is sour dough, it gives it so much flavor. Also, Red Lobster used langostino, crab, and petite shrimp. With this dish it is the little things that make the big difference. They also do not cook the cheese and the seafood together. The seafood is added to the bowl and the cheese is added on top and given a quick stir. Try some of these changes and you might have a different outcome. (I worked at Red Lobster for over a year)”

  • “My husband and I loved this!!We bought 2 baguette’s from the store and sliced them up in about 1″ slices or so, and dunked away :)I didn’t use lobster because I am not a big fan of it, but found a small 4 oz bag of frozen salad shrimp at the store and tossed that in.This was so good on a cold winter day.A little bit of a kick from the cyanne pepper and it just warms you all over. It’s a little thin – as many cheese dips are maybe adding less milk would help.May try that next time.But all in all – it was Awesome just as it was :)”

  • “Spot on Recipe! and I used a Sourdough Bread bowl. It was great!”

  • “Disappointing. Way too thin compared to the real stuff and fairly bland. Glad I did not buy a lobster tail for this (used crab instead).”

  • “My wife loves this recipe!!I can count on her to request it at least twice a year: her birthday and around the holidays :)I put diced shrimp, crabmeat (claw in the can), and a little fake crab meat for bulk.Thank you!!!”

  • “This is pretty good. Have to make sure the bread is fresh. Also I sub the shrimp for crab meat. And instead of sour dough I usually go with a garlic bread bowl.”

  • “This is really good. the only suggestion I would make is to add crawfish as well.”

  • “Instead of the broiled lobster tail (to have more seafood and less cost) I used a bag of the salad shrimp along with langostinos and added a little more milk to the recipe as I cooked it.In addition I used the round sourdough bread and put it in the bread bowl while using the inside and the cut up lid to “dip” with.It was wonderful and my family loves it!”

  • “I absolutely love Red Lobster’s Ultimate Fondue and couldn’t wait to try this recipe!I was very disappointed.All I could taste was the Velveeta cheese.I followed the recipe exactly.All the other flavors were completely overpowered.I may try this again with a different kind of cheese.”

  • “I love this receipe. My family knows good food and they could’nt stop eating it. I served it with bread squares.Instead of lobster, I used imitation crab because it’s readily available in my area.”

  • “This is almost what I have been searching for in a dip.I added 2/3 C milk to help thicken it up instead of the full cup but the cheese flavor was a little too powerful. Maybe the flour is a better idea.As far as flavor goes, next time I plan to use Monterey Jack cheese instead of Swiss and I plan to add some finely chopped red bell pepper.I think, too, that I will slice the crusty bread and toast the slices in the oven so that they are crispy.The spices give it a perfect kick!!”

  • “Sounds great.Perhaps adding some flour to it, maybe 2 Tbs, would help to thicken it up a bit.”

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