Do you remember Red Lobster’s Ultimate Fondue? I do! A little more than 10 years ago they removed it from their appetizer menu. But it was my absolute favorite item on the whole menu. I enjoyed it so much that my husband found a recipe and started making it for very special occasions. Over the last 10 years, he’s probably only made it a hand full of times and he’s adjusted it a bit to our liking.
A few weeks ago, we were chatting with my mother-in-law and I mentioned Ultimate Fondue and recalled much we had both liked it. I told her that David knew how to make it and with her birthday coming up, we should have that as part of her birthday dinner. She was excited and so was I.
The smooth cheese with the lobster and the tang of the sourdough bread is an incredible combination. We served this appetizer for MIL’s birthday and everyone devoured it. Our son, who had never tried this delicacy before, now says he wants this served for his 9th birthday. Sounds like a plan to me!
This decadent fondue is perfect for almost any holiday! Make it for Mardi Gras, Valentine’s Day, New Year’s Eve, Super Bowl Sunday, or any special occasion.
Copycat Ultimate Fondue
Ingredients
- 1 lb. Velveeta cheese; small cubes
- 2 cups swiss cheese ; grated (less for a thinner consistency)
- 1 can Campbell’s cream of shrimp soup
- 1 cup milk
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1 or 2 lobster tails broiled in butter and chopped
- 1 cup cooked, chopped shrimp
- Crusty sourdough bread and/or Sourdough bread bowl.
- 1 diced red pepper and Green Onion (optional garnish)
- Olive Oil
Directions
In a medium sauce pan over low heat combine Velveeta, Swiss, soup, milk, cayenne, and paprika until melted and smooth. Stir regularly and keep the heat low to prevent scorching.
When fully melted, stir in the chopped lobster and shrimp.
If you have a sourdough bread bowl, carveout the middle to create a bowl. Place the prepared bread bowl, scraps from the inside, and any other sliced bread for toasting on a cookie sheet. Drizzle with olive oil and broil on low until to desired level.
Fill the toasty bread bowl with Ultimate Fondue. There will be more than enough to fill the bread bowl. Garnish with red pepper and green onion, if desired, and serve with the toasted bread.
Ultimate Fondue can be served with all sorts of other fondue accoutrements. This is a wonderful dish to serve for special occasions.
Copycat Ultimate Fondue
Ingredients
- 1 lb. Velveeta cheese; small cubes
- 2 cups swiss cheese ; grated less for a thinner consistency
- 1 can Campbell's cream of shrimp soup
- 1 cup milk
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1 or 2 lobster tails broiled in butter and chopped
- 1 cup cooked chopped shrimp
- Crusty sourdough bread and/or Sourdough bread bowl.
- 1 diced red pepper optional garnish
- Olive Oil
Instructions
-
In a medium sauce pan over low heat combine Velveeta, Swiss, soup, milk, cayenne, and paprika until melted and smooth. Stir regularly and keep the heat low to prevent scorching.
-
When fully melted, stir in the chopped lobster and shrimp.
-
If you have a sourdough bread bowl, carveout the middle to create a bowl. Place the prepared bread bowl, scraps from the inside, and any other sliced bread for toasting on a cookie sheet. Drizzle with olive oil and broil on low until to desired level.
-
Fill the toasty bread bowl with Ultimate Fondue. There will be more than enough to fill the bread bowl. Garnish with red pepper and green onion, if desired, and serve with the toasted bread.
-
Ultimate Fondue can be served with all sorts of other fondue accoutrements. This is a wonderful dish to serve for special occasions.
Well I can certainly see how the Ultimate Fondue got its name…what could top that!
looks delicious! I can’t find cream of shrimp anywhere. Any substitution recommendations?
Sadly, there is no substitute — You can get it on Amazon and if not — go to a smaller grocery store, locally owned and ask them to order it for you. It’s totally worth it!
thanks. i was considering either heavy cream with seasoning. or I found a lobster bisque at my local store that i thought could work. I’ll keep looking.
This is an excellent recipe. We used less cayenne since we had a little one here. In its place we used garlic herb Old Bay and some seasoned salt. We also used a can of crabmeat we had in the pantry instead of lobster. The diced red bell peppers & green onions used for garnish add some extra deliciousness. We chopped more up to add since it was so good with it. Do yourself a favor & try this recipe. We’ve never been able to replicate this favorite from Red Lobster until now.
We are so glad you liked it! Ultimate Fondue lovers unite!
I remember the Ultimate Fondue, and I remember the day I went to Red Lobster and it was no longer available. It was the last time I ever set food in a Red Lobster. I won’t be back until the fondue is.
My husband was telling me about this Red Lobster dish that I had never tried and reminiscing about getting it with his sister, so I had to make it! I don’t have anything to compare it to, but my husband said it tasted just like Red Lobster and it was delicious. Super easy. I butter poached the lobster instead of broiling it and, unfortunately, my store didn’t have block swiss cheese so I had to use sliced. still turned out quite well.
I am so happy your husband liked it and felt it was just like it. My Son-in-law worked very hard to get it right. We have it on special occasions, like last week on my birthday!! I hope it becomes family tradition in your family too!