The Lobster Fondue

Ingredients

When using the Evolution Mini, reduce the amount of ingredients by about one-third.

BROTH

• 4 liters of water
• 2 x 1.25 pounds (or more) of precooked lobster (cooked at home or at the store)
• 4 cubes of fish broth
• 4 garlic cloves
• 1 pot of Mikes pizza sauce
• 1 fennel bulb
• ¼ cup of salted butter
• ½ teaspoon of sugar
• Salt and pepper to taste

MAYONNAISE

• 1 cup of real store-bought mayonnaise 
• 1 to 2 teaspoons of red curry paste 
• The juice of ½ a lemon
• ¼ teaspoon of sugar 
• 2 tablespoons of washed fennel fronds, taken from the stems of the bulb, finely chopped (or dill)
• Lobster eggs and tomalley, if desired

GARNISHES

• Meat from the claws and tails of two lobsters, sliced
• Fine fennel bulb slices
• Blanched baby potatoes
• Asparagus with peeled stems
• Dried seaweed (ex.: dulce, sea lettuce)
• Additional lettuce

Preparation

• Shell the lobsters, keeping the flesh in the refrigerator and place the shells (all except the inner thorax) in a large pot of cold water. 
• Bring to a boil, immediately reduce the heat and remove the froth. 
• Add all other ingredients of the broth and reduce by a third. 
• In the meantime, combine all ingredients for the mayonnaise. 
• Prepare and display the garnishes on the serving plates. 
• If desired, strain the broth and pour the required quantity in the Fondussimo. Enjoy. 

A few tips

• This fondue is as delicious with all shellfish (such as Northern shrimp, crab or scallops) and fish. To increase the amount of protein without the cost, use lobster along with other seafood your pleasing!
• To transform the broth into lobster soup, add a cup of 35% cream and thicken it with 2 tablespoons of cornstarch dissolved in the same amount of cold water. For a milder flavour, add water. To enhance the broth’s flavour, reduce at low temperature.