Lobster Fondue Red Lobster Copycat
I am not a huge fan of velveeta cheese, but i do love it in this dish. it is very rich so a little goes a long way and it is best if served warm. i usually substitute the lobster meat for lump crab meat.
Steps
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.
Heat on medium low till cheese is melted.
Stir in pepper.
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.
Ingredients
velveeta cheese, milk, cayenne pepper, paprika, lobster tails, sweet red pepper, fresh parsley, french bread