Red Lobster Lobster Fondue recipes

- 1/2 C. chopped Red Bell Pepper
- 1/4 lb. Crawfish tail meats
- 1 broiled Lobster tail or
- 1/2 tsp. Paprika
- 1/2 tsp. Cayenne Pepper
- 1/2 C. Milk
- 2 C. Velveeta

- 1/2 cup chopped sweet red peppers
- 1/2 teaspoon cayenne pepper
- 1/4 lb broil lobster tails or broiled crawfish tail meat
- 1/2 cup milk
- 16 ounces Velveeta cheese
- 1/2 teaspoon paprika
- 1 loaf round sourdough French bread
- 2 tablespoons fresh parsley

- 1/2 teaspoon paprika
- 1 broiled lobster tail
- 1 cup swiss cheese
- cooked shrimp
- 1 cup Velveeta cheese
- 1 can Campbell's cream of shrimp soup
- crusty bread
- 1 cup milk
- 1/2 teaspoon cayenne

- 3 tablespoons all-purpose flour
- 3 tablespoons dry white wine
- 1/4 cup butter
- 2 tablespoons chopped green onions
- 1 1/2 cups half-and-half
- 1 dash red peppers
- chopped fresh parsley
- patty shells
- 2 (7 ounce) cans lobsters, drained or 1 lb fresh lobster meat or frozen lobster meat

- 1/2 cup truffles
- 1/2 lb spaghetti
- 4 lbs lobster meat
- 1 cup heavy cream
- lobster coral
- 3 tablespoons sherry wine
- 3 tablespoons butter
- 3 tablespoons butter
- 2 tablespoons flour
- 1/2 lb mushrooms
- 2 cups water (reduced from lobster)
- 1 pinch nutmeg

- 1 onion
- salt and pepper
- 2 lobster shells or skinless chicken thighs or skinless chicken thighs
- 4 cups water
- 1 tablespoon butter
- 2 cans evaporated milk
- salt and pepper
- 1 lb leftover cooked lobsters or canned lobster

- 1/4 cup salt (for simmering lobster)
- 3 egg yolks
- 1/4 cup butter
- 1 tablespoon parmesan cheese
- 1/2 teaspoon salt
- 4 frozen lobster tails (about 2 lbs.)
- 1 cup half-and-half cream
- 1/2 cup mushrooms
- 1/4 cup madeira wine (or other white wine)
- 1/4 teaspoon black pepper

- 2 tablespoons sherry wine
- 1 tablespoon lemon juice
- 2 teaspoons capers
- 1 lb lobster meat
- 2 teaspoons chives
- 6 lobster claws
- 1/4 teaspoon cayenne pepper
- 1 tablespoon hot grated horseradish
- 1/4 cup catsup
- 6 leaves lettuce