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Lobster Bisque Fondue |

Lobster Bisque Fondue

  • Yield: 4-6 servings (depending on how hungry you are) 1x



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

For Serving:

  • 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:

  1. Toss the grated cheese thoroughly with the cornstarch. Set aside.
  2. 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.
  3. Gradually whisk in the cheese and stir until smooth and melted.
  4. Whisk in the brandy and half-and-half and season, to taste, with salt and pepper. Whisk in the lemon juice.
  5. Just before serving, stir in the cooked lobster meat.

To Serve:

  1. Transfer your fondue pot to the warmer and serve with desired accompaniments/dippers.


  1. 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.


  1. 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.