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Fondue with Maine Lobster, Manchego Cheese, and Dry Spanish Wine

Submitted by: Charles Butler, The Waterfront Restaurant, Camden, Maine. From the TV show “The Maine Dish” airing

See more like this in: Appetizers, Professional Recipes

INGREDIENTS:

(8 servings)

10 ounces cream cheese

½ cup heavy cream

10 ounces manchego cheese

½ cup dry Spanish white wine

1 pound Maine Lobster meat

1 teaspoon dill (finely chopped)

1 teaspoon chive (finely chopped)

1 teaspoon parsley (finely chopped)

1 teaspoon thyme (finely chopped)

1 pinch ground white pepper

DIRECTIONS:

Mince Maine Lobster meat & set aside.

In a mixing bowl whip the cream cheese with heavy cream until smooth.

Mix in minced Maine Lobster meat & remaining ingredients until fully incorporated.

Place in fondue pot & stir frequently until hot (If a fondue pot is unavailable it may be heated slowly on the stove top stirring frequently).

NUTRITIONAL:

Per serving:

calories 838.5

carbohydrate 84.7 g

cholesterol 333 mg

fat 24.6 g

protein 50.7 g

sodium 1742 mg

dietary fiber 9.4 g

calcium 328 mg

Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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