Fondue with Shellfish

Peel the lobster tails and the crab tails, rinse them and cook them in boiling hot salted water for 2-3 minutes.

Clean the vegetables, rinse thoroughly and cut into bite-sized pieces.

Halve the honeydew melon, remove the seeds, scoop out the flesh and cut into large cubes.

Remove the skin from the apples, core and roughly dice them, skin and core the lychees.

Bring the poultry stock to the boil with the white wine, the juice of one lemon and the spices in the fondue pot on the kitchen stove. Next, place on the teapot warmer.

Cook the shellfish, vegetables and fruit together or individually on fondue forks in the clear soup.

Tip: Always use aromatic spices to enhance your dishes!

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