Well, I have never eaten that at red lobster, but looked at several sites on line and all call for velveeta, swiss cheese, milk, a can of Campbells cream of shrimp soup and lobster and/or shrimp.
There is no way I would be mixing Velveeta and canned soup with good sea food!!
I would make a traditional fondue, using real swiss cheese, real chedder a dry white wine and perhaps a bit of milk if It wasn't thin enough.....and then add the lobster and shrimp....and a dash of dry sherry.
Here's a recipe....just add the lobster....I guarantee it will be better than anything using a can of soup!

Fast Cheese Fondues
Recipe By : BH&G New Cook Book
Serving Size : 5
Categories : Cheese Appetizer
Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Gruyere or Swiss cheese (12 ounces) -- coarsely
shredded
2 tablespoons all-purpose flour
1 clove garlic -- halved
1 1/4 cups dry white wine* (see notes)
1 tablespoon kirsch or dry sherry
dash nutmeg
dash white pepper
French or Italian cubed bread/veggies
Bring shredded Gruyere or Swiss cheese to room temp. Toss cheese with flour;
set aside. Rub inside of fondue pot with garlic halves, then discard garlic.
In medium saucepan heat wine over med heat until small bubbles rise to
surface. Just prior to wine boiling, reduce heat to low, stir in cheese a
little at a time stirring constantly making sure each addition of cheeese
melts before adding more. Stir till mixture bubbles gently.
Stir in kirch or sherry, nutmeg and white pepper. Transfer cheese mixture to
a warmed fondue pot and keepmixture bubbling gently. Serve with bread cubes
and/or raw veggies.

But is it like Red Lobster's?

Who knows.....probably not, likely better!....and I'll bet it's better than any on line recipe using velveeta and canned soup.
Ginger? Did you ever eat at a Red Lobster? It's like Outback is to steak houses, good but for sure not terrific, not expensive....good value for your money though.
Linda C

Not since the chain first opened & can't really remember much about it other than we had to wait a long time to get a table.

I still go to Red Lobster sometimes and I think it's OK, although my favorite fish is lake perch from Lake Michigan and I can get it done better at any number of local restaurants. It's the benefit of living by The Lake. (grin)

However, that recipe posted by Linda C is a pretty basic fondue and if you could pinpoint the flavors in Red Lobster's that makes it what you like, you could probably turn it into a close facsimile.

Annie

Thanks Linda

RED LOBSTER ULTIMATE FONDUE
1 c. Velveeta, cubed
1 c. Swiss cheese, cubed
1 can cream of shrimp soup
1 c. milk
½ tsp. cayenne
½ tsp. paprika
1 broiled lobster tail (1 ½ c. meat) or shrimp, crab, crayfish

Combine all except seafood and heat over low until melted, stirring occasionally. When melted stir in seafood.

For more recipes like this go to www.recipelink.com and go the copykat section - they have about 12,000 excellent recipes!! BTW, I have made the recipe above many times and it is just like the Red Lobster fondue.

What kind of bread do you serve with the Red Lobster fondue?

What kind of bread do you serve with the Red Lobster fondue?

Tongue in cheek....Wonder bread?!?!?

LOL!!!!

Well, maybe I should have worded it differently, what is your favorite bread to serve it with. (wink)

Well, maybe I should have worded it differently, what is your favorite bread to serve it with. (wink)

Well, If you are making a "fondue" with velveeta and canned soup....Wonder bread is likely a fine choice LOL!...but if you are making a real fondue with real cheese and wine to go with your very expensive lobster tail, cubes of French or Italian bread are used.
I can't imagine spending $10 or more on lobster and not making the best sauce for it you can. However...if you are using a can of shrimp and surimi crab......
Linda C

Crusty sourdough french bread, toasted. Yum!

No matter whether you make a real,'authentic', version, or a 'quick and dirty' one with velveeta and canned soup, use chunks of a good crusty bread. I too vote for sourdough, italian or french. You want the absorption factor in the bread and some substance. No matter how you make it, enjoy it.

The best cooks have to start somewhere and palates can be refined as you learn. imho. Maureen

I'm not doing anything different. Any ideas?

I don't know, I've had a kind of twilight zone all day, so nothing surprises me anymore.

What can I say.....are you twins? Cloned? Or perhaps "the powers that be" at these forums just never have enough of what you ahve to say....
Making sounds of Jaws music......
Very very strange!!!!

Thanks, I needed the laugh today. :-) LOL

sherlou, it looks to me like you are "double dipping". LOL How much wine did you say was in YOUR fondue???

Annie

I'm going to try your version as I have an aversion to canned soups. Thanks.