For the Fondue:
- 1 lb gruyere cheese, grated
- 2 tablespoons cornstarch
- 1 garlic clove, peeled and left whole
- 1 cup dry white wine
- ½ cup lobster or seafood stock
- 3 tablespoons brandy (or more to taste!)
- Drizzle of half-and-half
- Cooked and shelled lobster meat (I often buy it cooked at the store)
- Juice of half a lemon
- Cubed bread or toasted croutons
- Blanched asparagus spears
- Sliced roasted red peppers
- Radishes, sliced or roasted
- Grilled zucchini or summer squash
- Roasted brussels sprouts
- Roasted baby potatoes
- Cooked shrimp
For the Fondue:
- Toss the grated cheese thoroughly with the cornstarch. Set aside.
- Place the garlic clove, white wine, and stock in a fondue pot. Place the pot over medium-high heat and bring to a simmer. Discard the garlic clove.
- Gradually whisk in the cheese and stir until smooth and melted.
- Whisk in the brandy and half-and-half and season, to taste, with salt and pepper. Whisk in the lemon juice.
- Just before serving, stir in the cooked lobster meat.
- Transfer your fondue pot to the warmer and serve with desired accompaniments/dippers.
- This fondue is a little thinner in consistency than your traditional cheese fondue (but still plenty melty and cheesy!). I really wanted this to taste like lobster bisque, so the addition of the lobster stock definitely makes this more like a thin fondue/thick soup.
- While it is best to make fondue when you are ready to eat it, I found that I was able to make this about two hours ahead in a small Dutch oven (not the fondue pot). Once it was ready, I turned off the heat and put a lid on the pot. I was able to reheat the fondue on the stove in the same pot a couple hours later with no issue. The fondue was just as creamy and silky as before. I just transferred it to my fondue pot when we were ready to eat.