Chris and I made this at a cooking class recently. I wish I could eat more lobster. I like it but it does not like me. This fondue was AMAZING. We had bread and broccoli for dipping and I don't normally eat broccoli. This fondue made broccoli edible!
2 tbsp. unsalted butter
4 shallots, peeled and diced small
2 tbsp. flour
1 C. chicken stock
2 C. brie cheese, rind removed and diced
1/2 C. heavy whipping cream
8oz. cooked lobster meat, chopped
1-2 tbsp. lemon juice
Dash tabasco sauce
1/2-1 tsp. smoky paprika
1 tbsp. minced fresh Italian parsley
Melt butter in medium pot. Saute shallots until softened but not browned, about 3 minutes.
Sprinkle in flour to make a roux. Cook, whisking for 2 minutes.
Add stock slowly, whisking after each addition. Simmer until mixture thickens, about 3-4 minutes.
Add brie and cream and cook until cheese melts. Add remaining ingredients and heat through. Transfer to oil fondue pot.
No comments:
Post a Comment