2 cups fresh cauliflower florets
1 medium green bell pepper, cut into 1 1/2-inch pieces
1 medium red bell pepper, cut into 1 1/2-inch pieces
1 medium yellow summer squash, cut into 1/2-inch slices
1 package (8 oz) fresh whole mushrooms
2 cups French bread cubes
1 tablespoon olive oil
1 cup velveeta cheese, cubed
1 cup Swiss cheese, cut into small pieces
1 can Campbell's cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 1/2 cup lobster meat chunks
Combine everything except the lobster in a medium saucepan and heat over low heat until melted, stirring occasionally. When melted, stir in the lobster meat. Garnish with red pepper if desired; serve with French bread. Cut the French bread into chunks for dipping, or pour fondue over bread slices for individual servings.
Combine first 6 ingredients in a lightly greased 4 quart slow cooker. Drain spinach well, pressing between paper towels. Stir spinach, artichokes and remaining 2 ingredients into cheese mixture. Cover and cook on LOW heat 1 hour and 30 minutes until cheese melts, stirring after 45 minutes.