Blackened Oyster and Lobster Fondue Recipe

Now, if the idea of a big, melty pot of cream cheesy goodness appeals to you, and the idea of lobster appeals to you, this lobster appetizer recipe will be a match made in your own personal heaven. It's just too good to be believed! There are a lot of ingredients here, but it's not as complicated to put together as it looks. Just mix up the sauce and mix together the veggies and lobster meat, and you're ready to eat.

This recipe is best served with crusty chunks of garlic bread. But it also tastes great with crisp cajun-seasoned potatoes. Serve it up as an appetizer or even a main meal (with a salad!) and watch your guests' eyes widen with delight.

Serves 8.

Cream Sauce:
1/4 C. butter
1/4 C. flour
1/2 purple onion, chopped
1 1/2 C. dry white wine
1 1/4 C. fish or shrimp stock
1/2 tsp. crushed cayenne pepper (or to taste)
2 tsp. salt (or to taste)
2 C. whipping cream

3 tbsp. butter
8 shucked fresh (or canned if you must) oysters
2-3 tsp. blackening seasoning (or Cajun seasoning)
4 C. chopped fresh spinach
8 crimini mushrooms, sliced
8 oz. finely chopped or shredded cooked lobster meat
1/4 C. chopped green onion
10 oz. monterey jack cheese, grated

Instructions: 1. Start off by preparing your cream/white wine sauce. Melt butter in a saucepan over medium heat. Stir in flour and onion and cook until flour is golden and onion is tender.

2. Stir in shrimp stock and wine bit by bit, whisking to keep lumps from forming. Stir in salt and cayenne. Bring to simmer and cook over low heat about 10 minutes. Add cream. Simmer about 5 minutes more. Turn off heat, cover, and set aside.

3. Melt butter in a large skillet. Add oysters. Sprinkle with blacking seasoning. Cook oysters about two minutes per side over medium-high heat.

4. Stir in the spinach, sliced mushrooms, lobster meat, and green onion. Cook over medium heat until spinach wilts and mushrooms are tender.

5. Pour your cream sauce over your lobster/veggie mixture. Stir to mix. Bring to a simmer.

6. Add fondue to your hot serving dish/fondue pan and sprinkle monteray jack over. It should melt quickly but if it doesn't, put cheese under the broiler to finish melting. Serve with garlic bread, veggies, and chunks of cooked cajun potatoes for dippers.

© 2009 Appetite 4 -