
• 1 fondue Chic! au whisky by 1001 Fondues, 350 g (12 oz.)
• Coarse salt
• 4 lobsters, approx. 570 g (1 ¼ lb.) each
• 30 to 45 mL (2 to 3 tbsp.) butter
• 4 gray shallots, finely chopped
• 2 garlic cloves, finely chopped
• 2 sprigs fresh thyme
• 60 mL (1/4 cup) dry white wine
• 227 g (7.5 oz.) mushrooms, thinly sliced
• Pinch of cayenne pepper
• 15 mL (1 tbsp.) Dijon mustard
• 250 mL (1 cup) Panko breadcrumbs
• Parsley, chopped
• Salt and pepper
1. Bring a large saucepan of water to the boil. Season generously with coarse salt.
2. Plunge lobsters into boiling water over high heat. Cook for 12 minutes.
3. Drain lobsters and cool in ice water to facilitate shelling. Cut lobsters in half lengthwise. Shell tails, claws and elbows.
4. Cut flesh into large pieces and set aside.
5. Rinse shell halves under running water, set aside.
6. Reserve all other parts for sauce.
7. Cut lobster pieces into large chunks.
8. Heat butter in a medium saucepan over medium heat. Add half the shallots and half the garlic and cook for 2 minutes.
9. Add lobster parts reserved for sauce. Cook, stirring, for 3 minutes.
10. Deglaze with white wine and reduce completely. Add thyme and 1 litre (4 cups) water and simmer for 40 minutes. Strain broth through a fine sieve and discard solid parts.
11. In a large skillet over medium-high heat, sauté remaining shallots and garlic in a little butter. Add the mushrooms, season with salt and pepper and cook until they have released their water and are lightly coloured.
12. Add the lobster broth and reduce until about a quarter of the liquid remains.
13. Add fondue and cook gently, stirring until smooth.
14. Off the heat, add lobster and stir. Add cayenne, mustard and stir. Adjust seasoning if necessary with salt and pepper.
15. Preheat oven to 190 °C (375 °F).
16. Place shells on baking sheet and spread lobster mixture evenly. Sprinkle with breadcrumbs.
17. Bake in middle of oven for 20 to 25 minutes or until golden-brown and internal temperature is at least 75 °C (167 °F).
18. If necessary, finish browning under the broiler. Sprinkle with parsley and serve.
The very lean meat and small amounts of highly sought-after omega-3 fatty acids of this seafood delicacy make our King of the Sea a particularly healthy culinary and taste experience. Lobster season is short, so make the most of it!

The versatility of a delicious fondue dish knows no limits. Chic! au whisky is concocted with Whisky 3 Gains by Distillerie St. Laurent, winner of the gold medal at the prestigious International Spirits Competition (2022 edition). Bold and delicious, this fondue shows full-bodied, long-lasting and smooth flavours.
