Food

Chef Matt Dean Petit's Lobster Lager Cheese Fondue will be the hit of any cocktail party. Impress your guests and try this recipe out!

Ingredients

1 1/4 pound lobster, boiled or steamed with meat removed
1 tablesoon salted butter
1 shallot finely diced
1/2 cup white wine
2 cloves garlic, halved, for seasoning the pot
1/2 cup swiss cheese, grated
2 tablespoons lager
1 tablespoon cornstarch
pinch nutmeg, freshly grated
1 cup pickles, sliced
1/4 sourdough loaf, cubed

Preparation

1. Cut the lobster meat into large chunks and place it in a bowl.
2. In a medium sized nonstick saucepan, melt the butter over medium heat.  
3. Add the shallot and cook until soft.  Add the white wine and allow it to reduce by half.  
4. Light the fondue pot burner to begin to heat the pot.  
5. As the fondue pot heats, rub the garlic clove halves around the inside to season it. 
6. In a small saucepan, cook the swiss cheese, cornstarch and lager over medium-low heat.  
7. Heat until fully melted and mixed.  
8. Add the wine mixture and stir until heated through.  
9. Do not boil.  
10. Pour the cheese mixture into the hot fondue pot.  
11. Add the nutmeg and gently stir.  

Using the fondue forks, spear lobster chunks, sliced pickles and cubes of sourdough and dunk into the fondue pot.

Enjoy!

WATCH: How to Crack a Lobster in 5 Minutes

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Boston Lager Lobstah Chowdah
Spicy Mussels with Chorizo
Seared Scallops with Dragon Fruit Slaw and Golden Berry Salsa