By John Birdsong
I recently joined Chef Daniel Mowles of Lily’s Restaurant for a live cooking demonstration at Williams Sonoma on 59th street in midtown manhattan. It was a great opportunity for Chef Mowles to showcase and share his cooking. Chef Mowles focuses on fresh local ingredients that are in season, local, and refined. Join us as he prepares a delicious Lobster fondue. It is seriously good.
2 tbs Butter
2 qt Swiss (grated)
2 qt Gruyere (grated)
2 tbs Cornstarch
3 cups White wine
2 tbs Kirsh Dijon mustard
4 cups Lobster meat (chopped)
1 loaf crusty fresh bread
Melt butter in pan add white wine.
Mix cheese with cornstarch
Slowly add cheese to pan with white wine and stir slowly, till all incorporated.
Place in white 10 oz bowl and reserve for service.
Serve with a good amount of crusty fresh bread and good white wine.
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