Saturday, June 27, 2009

Lobster Newburg Fondue

Ingredients
2 tbsp unsalted butter
2 tbsp finely chopped shallots or white parts of scallions
3 tbsp all-purpose flour
1/2 cup dry white wine
2 tbsp dry sherry such as Manzanillo
1/2 cup chicken stock, preferably homemade or reduced sodium canned broth
1/2 cup heavy cream
1 lb Gruyère cheese, rind trimmed and discarded, and shredded (about 5 cups)
8 oz (1-1/2 cups) chopped cooked lobster meat
1 tbsp finely chopped fresh parsley
1/8 tsp saltFreshly ground pepper, to taste

Cooking Instructions
1. In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Whisk in the flour and reduce the heat to low. Stir and cook, without browning the flour, for 1 minute. Whisk in the wine and sherry, then the chicken stock and heavy cream.
2. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Gradually stir in the cheese, stirring each addition until it is melted. Stir in the lobster and parsley. Season with the salt and pepper.
3. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with the dipping ingredients of your choice.

As published on AOL Foods
lobster recipe
Try our lobster resource for live lobster and cooked lobster
Maine Lobster Store

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