Red Lobster Ultimate Fundido

Name: Red Lobster Ultimate Fundido (Elevated)
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 pound Lobster meat, cooked and chopped; 8 ounces Spanish chorizo, casing removed and diced; 1 White onion, finely diced; 1 Poblano pepper, roasted, peeled, seeded, and diced; 4 cloves Garlic, minced; 1 cup Heavy cream; 1/2 cup Sour cream; 1/4 cup Queso fresco, crumbled; 8 ounces Oaxaca cheese, shredded; 4 ounces Manchego cheese, shredded; 2 ounces Asadero cheese, shredded; 1 tsp Smoked paprika; 1/2 tsp Chipotle powder; Fresh epazote chopped (for garnish)

⏱1h 15m

👥6

🔥850 cal

Hard

🍽️Mexican

A luxurious take on Fundido, featuring succulent lobster meat, artisanal chorizo, and a creamy poblano pepper sauce. Served with house-made tortilla chips.

1 pound Lobster meat, cooked and chopped

8 ounces Spanish chorizo, casing removed and diced

1 White onion, finely diced

1 Poblano pepper, roasted, peeled, seeded, and diced

4 cloves Garlic, minced

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(0 reviews)

⏱1h 15m

👥6

🔥850 cal

Hard

🍽️Mexican

A luxurious take on Fundido, featuring succulent lobster meat, artisanal chorizo, and a creamy poblano pepper sauce. Served with house-made tortilla chips.

#Dip #Mexican #Cheese #Lobster #Appetizer #Gourmet

Instructions

Prepare the Poblano Cream: In a saucepan, combine the Heavy cream, Sour cream, and Queso fresco. Heat gently until warmed through and the cheese is melted. Set aside.
In a large skillet, cook the Spanish chorizo over medium heat until crispy. Remove the chorizo and set aside, leaving the rendered fat in the skillet.
Add the White onion to the skillet and cook until softened, about 5 minutes. Add the Garlic and Poblano pepper and cook for 2 minutes more.
Add the Lobster meat to the skillet and cook until heated through, about 3-5 minutes.
Stir in the Seasoning and the cooked Chorizo.
Reduce heat to low. Add the Cheese Blend to the skillet and stir constantly until melted and smooth. Stir in the Poblano Cream.
Pour the Fundido into a serving dish, garnish with Fresh epazote, and serve immediately with House-made tortilla chips.

Ingredients

1 pound 450 g Lobster meat, cooked and chopped
8 ounces 225 g Spanish chorizo, casing removed and diced
1 1 medium White onion, finely diced
1 1 medium Poblano pepper, roasted, peeled, seeded, and diced
4 cloves 12 mL Garlic, minced
1 cup 240 mL Heavy cream
1/2 cup 120 mL Sour cream
1/4 cup 60 mL Queso fresco, crumbled
8 ounces 225 g Oaxaca cheese, shredded
4 ounces 115 g Manchego cheese, shredded
2 ounces 55 g Asadero cheese, shredded
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Chipotle powder
Salt to taste
Black pepper to taste
House-made tortilla chips as needed
Fresh epazote as needed chopped (for garnish)

Equipment

Large skillet
Saucepan
Serving dish

Instructions

Prepare the Poblano Cream: In a saucepan, combine the Heavy cream, Sour cream, and Queso fresco. Heat gently until warmed through and the cheese is melted. Set aside.
In a large skillet, cook the Spanish chorizo over medium heat until crispy. Remove the chorizo and set aside, leaving the rendered fat in the skillet.
Add the White onion to the skillet and cook until softened, about 5 minutes. Add the Garlic and Poblano pepper and cook for 2 minutes more.
Add the Lobster meat to the skillet and cook until heated through, about 3-5 minutes.
Stir in the Seasoning and the cooked Chorizo.
Reduce heat to low. Add the Cheese Blend to the skillet and stir constantly until melted and smooth. Stir in the Poblano Cream.
Pour the Fundido into a serving dish, garnish with Fresh epazote, and serve immediately with House-made tortilla chips.

Nutrition per serving

Calories 850

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Red Lobster Ultimate Fundido

Red Lobster Ultimate Fundido

Ratings & Reviews

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