View Full Version : Red Lobster Recipes

November 29th, 2005, 12:13 PM
Welcome to the Red Lobster Secret Recipe Archive.

If you like the recipes below, you'll love our America's Restaurant Recipes cookbooks - CLICK HERE for the full list of secret recipes ( (


November 29th, 2005, 04:09 PM
Red Lobster Bisquick Rolls (Cut Down)

3/4 c Cheese -- cheddar, grated .
2/3 c Milk
1 c Butter -- melted

Place Bisquick in bowl. Cut butter into 1/4" pieces.

Place butter on top of bisquick. Stir with fork until butter is completely coated with bisquick. Make a well in mixture and add milk and cheese. Stir only until blended. Place in an ungreased biscuit pan with the sides of biscuits touching... this keeps them soft.

Brush melted butter with seasonings.

Bake at 450 degrees for 9 minutes.

November 29th, 2005, 04:11 PM
Red Lobster Cheddar Bay Biscuits

2 C. Bisquick
1/2 C. cold water
3/4 C. grated, sharp cheddar cheese
1/4 C. butter
1 tsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning

Preheat oven to 450 degrees. Mix together baking mix, cold water, and grated cheese.

Roll out biscuits in a floured surface. Biscuits should be approximately one inch thick. Cut biscuits with a cutter, and place onto an ungreased baking dish.

Melt butter and seasonings together. Brush with the butter and spices and bake for 8 to 10 minutes.

November 29th, 2005, 04:12 PM
Red Lobster Brushetta

Makes 48 pieces

5 ounces (1/2 cup + 2 T) red pepper, chopped fine
5 ounces green pepper, chopped fine
5 ounces red onion, grated
1 pound 9 ounces petite shrimp
3 cup Fontina cheese, grated
3 cup White Cheddar Cheese, grated.
Large loaf of French bread, or Italian bread, cut 1/2" to make 48

Mix all ingredients together except bread. Place heaping onto each piece of bread and put on a cookie sheet.

Put oven to 350 degrees, bake for 6 minutes until cheese melts.

November 29th, 2005, 04:13 PM
Red lobsters' Bahama Mama drink

1 jigger Myers' dark rum
1 jigger Bacardi light or capt. Morgans' spiced rum
1/4 c. Sweet & sour mix
1 c. orange juice
1/4 c. pina-colada mix
touch of grenadine

November 29th, 2005, 04:17 PM
Red Lobster Boston Tea

Mix equal parts Iced Tea and Cranberry Juice.

November 29th, 2005, 04:19 PM
Red Lobster Deep-Fried Catfish with Hush Puppies

4 (8 ounce) catfish fillets
1 cup milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1 cup cornmeal
vegetable oil

***hush puppies***
1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon white pepper
1/3 cup minced onion
1 large egg -- beaten
1/4 cup milk

Rinse and pat catfish dry.

In a shallow dish, mix together milk, salt, pepper, and paprika.

Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to dry.

Heat 1 1/2 inches of vegetable oil to 350F. Deep fry fish, turning once, until golden brown.

Drain on paper towels and keep warm.

Hush Puppies: Mix cornmeal with baking powder, salt, pepper, and onion. Mix egg with milk and whisk into cornmeal.

Spoon hush puppies into hot oil and fry until golden brown.

November 29th, 2005, 04:22 PM
Red Lobster Eggs Benedict with Smoked Salmon

3/4 cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon prepared Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon white sugar
1 pinch ground black pepper
1 dash hot pepper sauce
8 eggs
8 slices rye bread
8 ounces smoked salmon, cut into thin slices
1 tablespoon chopped fresh parsley, for garnish
1 teaspoon capers, for garnish

In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, pepper and hot sauce.

Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.

In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium.

When the eggs float to the top, remove them with a slotted spoon and let drain briefly.

Toast bread slices and place on warm plates.

Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

November 29th, 2005, 04:23 PM
Red Lobster Fried Shrimp

1 1/2 pound shrimp, peeled & deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
Oil for deep frying

Preheat oil to 350 degrees. Combine 1/2 cup oil and egg; beat well.

Add remaining ingredients except oil for frying and stir until well blended.

Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.

Remove with slotted spoon; drain on paper towel.

November 29th, 2005, 04:25 PM
Red Lobster Grouper Siciliano

2 pounds skinless fresh grouper fillets
1/2 cup butter
1 clove garlic; crushed
2 cups italian style bread crumbs

1) Cut fillets into serving size pieces.

2) In a shallow saucepan, melt butter; add garlic.

3) Add garlic butter to bread crumbs.

4) Dip fish in crumb mixture. Place on baking sheet.

5) Bake at 450F, for 10 minutes per inch of thickness or until fish flakes easily when tested with a fork.

November 29th, 2005, 04:27 PM
Red Lobster Grouper Summer Seviche

2 pounds Grouper fillets (no skin) cut into 1" chunks
1 cup lime juice, fresh squeezed
1/2 cup Balsamic vinegar
1/4 cup red onion, diced 1/4"
1/2 cup tomato, diced 1/4"
1 clove garlic minced
salt to taste
pepper to taste

Mix all ingredients well (except for fish) in a mixing bowl.

Add grouper chunks and toss together. Pour ingredients into a dish or bowl with a tight fitting lid. Refrigerate for at least 12 hours, tossing occasionally until all fish is no longer transparent.

November 29th, 2005, 04:29 PM
Red Lobster Oriental Scallop Salad

1 cup olive oil
2 tablespoons soy sauce
3 tablespoons vinegar (red wine)
1/4 teaspoon Tabasco Sauce
1 teaspoon Dijon mustard
1/4 teaspoon ginger
3 cups cooked and cooled white rice or clear noodles
8 ounces sliced raw mushrooms
4 ounces water chestnuts, thinly sliced
4 ounces red pepper, chopped finely
1 pound blanched Sea Scallops, thickly sliced
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped chives

If scallops are thicker than 3/4 inch, slice in half.

Blanch scallops in boiling water for 3-4 minutes or until firm and cool immediately.

Prepare a dressing with the oil, vinegar, Tabasco, mustard, and ginger.

Set aside the parsley and chives.

Combine the remaining ingredients carefully so that the scallops do not become shredded, then mix with the dressing.

Garnish with parsley and chives.

Serve chilled.

November 29th, 2005, 04:32 PM
Red Lobster Rock Shrimp Creole

2 pounds rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced 1/2"
1/2 cup onion, diced 1/4"
1/4 cup celery, chopped fine
1 clove garlic, minced
2 tablespoons flour, all purpose
1 can (14.5-oz) whole peeled tomatoes, roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
4 cups cooked rice

Rinse shrimp briefly and remove any large veins that are visible.

In a small sauce pan, melt 2 tablespoons of butter over medium heat. Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.

Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.

In a large skillet melt 2 tablespoons of butter, and over medium high heat, cook bell pepper, onion, celery, and garlic until soft but with a little bit of a crunch.

Add shrimp and cook until no longer transparent (3 minutes).

Add tomato mixture, bring to a boil, cover, and let simmer for 5 minutes.

Serve over hot rice (white or wild mixture).

November 29th, 2005, 04:36 PM
Red Lobster Seafood Chili

1/4 cup Olive oil
2 cups Chopped onions
2 Leeks, white only, trimmed
1 large celery stalk, chopped
8 Garlic cloves, minced
5 teaspoons Dried oregano
35 ounces Italian plum tomatoes,
16 ounces Clam juice
2 Dry red wine
1/2 cup "Santa Cruz Red Chili Paste"
5 teaspoons Freshly toasted cumin seed
1 tablespoon Salt
1 teaspoon Cayenne pepper
2 Red Bell peppers, seeded
12 Littleneck clams
12 Mussels, scrubbed
1 1/2 pound Scrod or lean white fish
12 large shrimp, peeled, devein
3/4 pound Bay scallops
1/2 cup Minced fresh cilantro

Heat oil in heavy Dutch oven over low heat.

Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes.

Add garlic and oregano, cook another 10 minutes then add tomatoes,
breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne.

Bring to a boil, skimming occasionally.

Reduce heat and simmer, partially covered, for about 1 hour, skimming.

Mix in bell peppers. Simmer uncovered for 20 minutes.

Cool. Refrigerate overnight.

Bring chili to a boil. Adjust heat so that liquid simmers briskly.

Stir well and adjust seasonings.

Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes.

Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute.

Add scallops, cover and simmer until fish is just opaque, about 2 minutes.

Ladle chili into bowls. Top with cilantro.

November 29th, 2005, 04:39 PM
Red Lobster Shrimp Quiche

3/4 pound raw , peeled and deveined
4 eggs, well beaten rock shrimp , fresh or frozen
1 1/2 cup half and half cream
1 tablespoon salt
1 teaspoon salt
2 cups of water
1/8 teaspoon dry mustard
1 1/2 cup sliced fresh mushrooms
1 cup shredded mozzarella cheese
2/3 cup sliced green onion
2 unbaked 9-inch pie shells
1/4 cup butter or margarine, melted

Thaw rock shrimp if frozen.

Add salt to water and bring to a boil.

Place shrimp in boiling water; cook 30 seconds. Drain.

Rinse under cold running water for 1 to 2 minutes.

Remove any remaining particles of sand vein.

Chop rock shrimp .

Cook mushrooms and green onions in butter until they are tender, but not brown.

Combine eggs, half and half , salt and dry mustard; beat until smooth.

Layer half of the rock shrimp , half of the mushroom mixture and half of the mozzarella cheese in each pie shell.

Bake in a hot oven, 425 degrees, for 15 minutes; reduce heat to 300 degrees and continue to bake 30 minutes or until knife, when inserted in the center of quiche, comes out clean.

Let stand 15 minutes before serving.

November 29th, 2005, 04:43 PM
Red Lobster Shrimp Salad

24 cooked shrimp; cleaned
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon fresh chopped parsley
1/2 teaspoon old bay seasoning
2/3 cup celery; finely sliced
1 cantaloupe

Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.

Add the celery and shrimp.

Mix well. Refrigerate until served.

TO PREPARE CANTALOUPE: Cut in half. Remove seeds. Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand. Fill with shrimp salad and garnish with fresh chopped parsley.

November 29th, 2005, 04:44 PM
Red Lobster Shrimp Scampi

1 cup White Wine
1/2 cup unsalted Butter. (do not use Margarine)
3 teaspoons minced Garlic
1 pound Shrimp, peeled and deveined

Bake at 350 degree oven for about 6 to 7 minutes.

Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.

November 29th, 2005, 04:53 PM
Red Lobster`s Crab Au Gratin

8 tablespoons butter
1/2 cup onion, minced
2 tablespoons all-purpose flour
1 cup milk, scalded
1/2 teaspoon salt
1 dash of white pepper
1/4 cup sherry
12 ounces crab meat
1 cup crackers, finely crumbled
1/2 cup cheddar cheese, finely grated

Crumble crackers between waxed paper with a rolling pin.

Reserve just enough crumbs and cheese to top the casserole.

Melt 4 tablespoons of the butter in a large heavy skillet.

Add onion and sautee for about 5 minutes or until golden. Slowly add flour, stirring constantly over low heat.

When flour is blended, gradually add hot milk (scalded) and blend with a whip.

Continue stirring over low heat until the sauce begins to thicken. Add salt, pepper, and sherry, and continue stirring in a bowl.

Mix crab meat, sauce, and the extra cracker crumbs and cheese.

Place in a lightly greased baking dish.

Sprinkle reserved cracker crumbs and cheese on the top of the casserole. Dot the top with the remaining 4 tablespoons butter.

Bake uncovered at 350F for about 15 minutes or until the top is golden brown.

Red Lobster`s Hawaiian Skewers

1/2 pound shrimp, peeled, deveined & uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
bacon slices

*** Sauce:***

6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine

November 29th, 2005, 04:59 PM
Red Lobster`s Lobster Chops

6 (four-to-five oz. ea) lobster tails (in the shell)
12 jumbo sea scallops with side muscle removed
1 1/4 cup Lemon-Garlic Butter Sauce
1 tablespoon seasoned salt
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted (for dipping)
12 eight-inch metal skewers

Preheat oven or grill to 450.

Cut each lobster tail completely in half lengthwise and remove the

Gently lift the lobster meat from the shell, leaving meat attached at tail end, and place meat back into shell. (This makes it easier to eat the lobster after it is cooked.)

Wrap each lobster tail, including the shell, around one scallop, similar to wrapping bacon around a filet mignon.

To skewer, gently pierce the base of the tail fins, passing the skewer through the scallop and piercing through the other end of the tail. Leave approximately 1-2" at the end of the skewer to prevent chop fromsliding off during cooking.

Lightly brush the topside of each Lobster Chop with Lemon-Garlic Butter. (A light coating will prevent "flare-ups" when grilling.)

Sprinkle the Lobster Chops with Season-All, place on a wax-paper lined tray and refrigerate until ready to grill.

Place Lobster Chops, meat side down, on preheated grill.

Cook for 4-5 minutes, rotating Lobster Chops 90 degrees after 2 minutes.

Turn Lobster Chops over and cook for another 4-5 minutes or until the lobster and the scallop have reached an internal temperature of 150.

Lightly brush the meat side of each Lobster Chop with Lemon-Garlic Butter just before removing from the grill.

For each plate, place 3 Lobster Chops on a bed of your favorite rice accompanied by a small cup of melted butter and a lemon wedge.

Sprinkle with chopped parsley and serve.

November 29th, 2005, 05:02 PM
Red Lobster`s Roasted Maine Lobster with Crabmeat Stuffing


1 pound blue crab meat
1 teaspoon shallot, minced
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon bread crumbs
1whole egg
1 teaspoon lemon juice
1/8 teaspoon Worcestershire


2 whole Maine lobsters
1 stick butter, cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice

STUFFING: Blend all ingredients except crab. Fold in crab meat, refrigerate.

LOBSTERS: Split lobsters length wise with a large knife, remove stomach sac.

Place equal portions of crab stuffing in each head. Crack claws with the blunt side of knife. Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter.

Bake in a 400F oven for 15 minutes. Serve with melted butter and lemon wedges.

November 29th, 2005, 05:06 PM
Red Lobster`s Sesame Ginger Seared Salmon with Asian Vegetables
and Noodles

4 (8-10 oz) pieces of fresh salmon fillets, skinless
1/2 cup canola oil
2 tablespoons chopped green onions
28 ounces cooked Asian soba noodles or linguini
2 ounces red bell pepper, cut into thin strips
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces sliced button mushrooms
24 ounces Sesame Ginger Sauce (bottled or your favorite recipe)
Chef Paul Prudhomme's Blackened Redfish Magic
Salt & Pepper

Asian Vegetable: Mix the raw bell peppers and mushrooms with the blanched broccoli and snow peas. Season lightly with salt and pepper.

Set aside.

Heat the Sesame Ginger Sauce in another pan or in the microwave.

Salmon: Lightly brush both sides of the salmon with oil and lightly season with Blackened Redfish Magic.

Pre-heat a non-stick saute pan on medium-to-medium high heat. Place one tablespoon of oil into pan. Sear the seasoned fillets for 3-4 minutes.

Turn fish over and sear an additional 4-5 minutes or until desired doneness.

Place warm noodles on each plate. Top evenly with the vegetable mixture.

Place a salmon fillet in the center. Pour sauce over the top.

November 29th, 2005, 05:08 PM
Red Lobster Parrot Bay Coconut Shrimp with Pina Colada Sauce

1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup liquid pina colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup Captain Morgan(r) Parrot Bay Rum
1 lb. raw jumbo shrimp - peeled, deveined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained

Place 1 cup corn starch in a bowl; set aside.

Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a separate bowl; set aside.

Combine 1 cup pina colada drink mix, powdered sugar, and rumin a separate bowl; set aside.

Coat shrimp in cornstarch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture.

Carefully drop each coated shrimp into 375 degree oil, fry until golden brown, and drain on brown paper bags.

To make sauce, combine 1/2 cup pina colada drink mix, sour cream, and pineapple.

Dip fried shrimp in sauce.

November 29th, 2005, 05:10 PM
Red Lobster Shrimp Diablo

3 lbs. large, uncooked, unpeeled shrimp milk - for soaking
1 cup unsalted butter - not margarine
1 jar BBQ Sauce - Red Lobster(r) uses Kraft(r)
1/2 cup catsup
1/4 cup hot sauce
1 Tbls. ground black pepper

Wash shrimp in cool water and remove heads if needed.

Soak shrimp in milk overnight.

Mix sauces and pepper in a sauce pan and stir until boiling.

Remove from heat and refrigerate for at least 4 hours.

Drain milk fromshrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour.

Bake uncovered in a 450 degree oven for 15 minutes (less time for smaller shrimp).

November 29th, 2005, 05:12 PM
Red Lobster Mussels Marinara

1 cup dry white wine
1 cup canned diced tomatoes with juice
2 Tbls. chopped fresh garlic
2 Tbls. chopped fresh basil
2 Tbls. chopped fresh parsley
1 tsp. salt
1/4 tsp. white pepper
2 doz. blue mussels - scrubbed, rinsed
1 Tbls. cornstarch
cooked pasta of your choice

In a large saucepan, bring wine, tomatoes, garlic, basil, parsley, salt, and pepper to a boil.

Add mussels to pan, cover, and simmer for 6-8 minutes, until all mussels have opened.

Stir in cornstarch and simmer until thickened, stirring constantly.

Serve over warm pasta.

November 29th, 2005, 05:14 PM
Red Lobster Broiled Dill Salmon

1/2 cup melted butter or olive oil
2 teaspoons lemon juice
1 teaspoon salt
1 tablespoon fresh dill chopped
1/8 teaspoon red pepper
4 salmon steaks, cut 1 inch thick

Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.

Preheat broiler.

Place salmon steaks on lightly greased pan and brush with half of seasoned butter.

Broil, 5 inches from source of heat, 5 to 10 minutes.

Turn heat to 400F, close oven and bake an additional 5 - 8 minutes.

Brush with remaining butter blend.


November 29th, 2005, 05:16 PM
Red Lobster Citrus Couscous

8 ounces dry couscous
1 1/2 cup water
1 teaspoon fresh chopped dill
1 teaspoon fresh chopped mint
1/2 teaspoon salt
1 tablespoon brown sugar
1/8 teaspoon white pepper
1 tablespoon olive oil
1 can mandarin oranges

Place water, salt, sugar, pepper and olive oil in a sauce pan and bring to a boil.

Remove from heat and add couscous cover and let stand for about 7 minutes.

Fold in oranges, juice, and fresh herbs.

Let stand for 2-3 minutes.


November 29th, 2005, 05:17 PM
Red Lobster Country Fried Flounder

2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper

Skin fillets. Cut fillets into serving size portions. Combine cornmeal with seasonings. Roll fish in cornmeal mixture.

Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.

Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.

Serve with tartar sauce and coleslaw .

November 29th, 2005, 05:20 PM
Red Lobster Crab Alfredo

4 tablespoons Butter or margarine
4 tablespoons Flour
2 cups Half-and-half
1/2 cup (or more to Taste) grated Parmesan Cheese
Salt and white pepper to Taste
Few grains cayenne pepper (optional)
6 (8 oz.) cooked snow crab meat, cut into chunks

Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color.

Wisk in the half-and-half, and stir until the mixture forms a thick sauce.

Stir in the cheese, and season to taste. Simmer for a few minutes to blend the flavors, and stir in the crab meat. Cook JUST until the crab is heated through.

Serve over cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.

Before some purist jumps me, I KNOW this isn't a classic Alfredo, but it is a very good dish, and remarkably easy to make.

This may be varied by substituting cooked lobster meat for the crab, or by adding 36 cooked, peeled and deveined medium shrimp, and about a quarter of a cup of chopped cooked broccoli instead of the crab meat.

November 29th, 2005, 05:22 PM
Red Lobster's Perfect Potato

4 med Idaho russets
2 bags of cooking rock salt
Bacon Grease

Punch a small hole in potatoes with a fork. Wipe the potatoes with bacon grease.

Cover the bottom of the pan with rock salt. Add potatoes. Cover completely with rock salt.

Bake in oven at 350 for at least one hour.

Remove, wipe off, save the rock salt until next time. Serve with your favorite condiments.

November 29th, 2005, 05:23 PM
Red Lobster Pina Colada Dipping Sauce

4 ounces Pina Colada Mix
3 ounces Sour Cream
3 ounces Pineapple,Crushed, Drained

Mix together. Serve chilled.

November 29th, 2005, 05:24 PM
Red Lobster Sauce

1/2 cup Chunky-style Prego sauce
1/2 cup Del Monte Ketchup
1 tablespoon Dijon mustard
1 tablespoon Vinegar
1/8 teaspoon Dry mustard
1/8 teaspoon Chili powder

Combine thoroughly and refrigerate, tightly covered, to use within 90 days
or freeze to thaw and use within 1 year.

Serve with chicken sandwich.

November 29th, 2005, 05:27 PM
Red Lobster Caesar Dressing w/Variations

1/4 c Mayo
1/4 c Bottled Hidden Valley Ranch
1/4 c Wish bone Italian Dressing
1 tb White vinegar
1 tb Water

Combine all ingredients with wire whisk until perfectly smooth and creamy.

GREEK DRESSING-Add 1/4 ts cumin powder, whisking well.

CREAMY CAESAR-Add 1 ts anchovy paste or 1 tb soy sauce and 2 tb sour cream. Refrigerate dressing tightly covered to use in 30 days.

Do not freeze.

November 29th, 2005, 05:30 PM
Red Lobster Caesar Salad Dressing

fresh ground pepper
1 clove of garlic
2 fillets of anchovies [optional]
1 tsp Dijon mustard
2 egg yolks
1/2 cup grated Parmesan cheese
1/2 cup croutons
1 tsp Worcestershire sauce
1 tsp red wine vinegar
juice of 1/2 lemon
half head broken Romaine lettuce [there's actually enough dressing for more lettuce]
up to 1/2 cup oil, to taste [I use 1/3 cup]
dash of Tabasco [I think it tastes better with a dash of salt too]

Crush pepper, garlic and anchovies [if used] in salad bowl. Add mustard and mix to form a paste.

Add egg yolks and mix. Add oil slowly and beat with two forks [or a whisk] until mixture thickens slightly.

Add Tabasco, Worcestershire, vinegar and lemon juice and mix well. Add lettuce and toss to coat. Add Parmesan and croutons and toss again. Rub serving plates with remaining lemon.

Serve and top with fresh ground pepper.

November 29th, 2005, 05:31 PM
Red Lobster Cajun Seasoning

2 teaspoons cayenne pepper
11/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
11/4 teaspoons dry mustard
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano
1 teaspoon onion powder
1 teaspoon garlic powder

Combine ingredients well. Place in an airtight container and store in a cool dry place.

November 29th, 2005, 05:32 PM
Red Lobster Barbecue Sauce

1/2 cup Prego chunky-style sauce
1/2 cup Del Monte ketchup
1 tablespoon Dijon mustard
1 tablespoon vinegar
1/8 teaspoon dry mustard
1 teaspoon chili pow der

Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year.

November 29th, 2005, 05:33 PM
Red Lobster Creamy Caesar Dressing

3/4 cup any bottled Italian dressing
1 tablespoon Parmesan, grated
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste or soy sauce.

Combine all ingredients. Refrigerate overnight before using.

November 29th, 2005, 05:36 PM
Red Lobster's Easy Cheesecake


10 Ounces Lorna Doone Cookies -- crush
1/4 Pound Butter -- melted
1/4 Cup Sugar
1 Envelope Knox Unflavored Gelatin


16 Ounces Creamcheese -- roomtemp
8 Ounces Sour cream
2 Lg Eggs
2 Tablespoons Butter
2 Tablespoons Cornstarch
1 Cup Sugar
1 Teaspoon Vanilla
Crushed cookie crumbs

CRUST: Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pan.

Bake at 350F exactly 8 minutes.

FILLING-Beat with electric mixer creamcheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When the filling is perfectly smooth and creamy pour into crust.

Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake.

Cool another 20 minutes before cutting.

Sprinkle top with cookie crumbs.

December 1st, 2005, 02:04 AM
Red Lobster's Chili Crusted Sea Bass

4 x 8 oz sea bass fillets, boneless skinless
1 cup Asian panko crumb or flake
cup blackened fish seasoning
3 tbsp melted butter

Preheat oven to 450F.

Brush both sides of fish with melted butter and place in a shallow baking dish. Arrange so that fillets are not touching.

In a mixing bowl place blackening seasoning, crumbs, and melted butter.

Mix well to evenly distribute butter. Spread crust evenly over the tops of the fillets and press lightly.

Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.

Bake for 8 to 10 minutes or until fish is no longer transparent.

December 1st, 2005, 02:07 AM
Red Lobster's Wild Mushroom soup

6 oz portabella mushrooms
6 oz shiitake mushrooms
8 oz button mushrooms
1 cup butter
1 cup all-purpose flour
1 tspn chopped garlic
1 cup diced tomatoes
1 cup diced yellow onions
2 tspn chopped fresh thyme
2 small bay leaves
1 pinch cayenne pepper
tspn black pepper
tspn salt
3 tbsp cooking sherry
2 qts beef stock
1 cups heavy cream

For beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepan and simmer until beef-stock base has dissolved.

Remove stock from the heat and allow it to cool until it is refrigerator temperature.

Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.

Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms. Keep the button mushrooms separate from the others.

For soup: Heat a 6-8 quart saucepan over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.

Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.

Add the sherry and cook for an additional 3 minutes.

Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepan.

Add half of the cold beef stock and stir until liquid thickens.

Add the remainder of the stock and spices and simmer for 10 minutes.

Add the cream and allow soup to simmer for an additional 10 minutes.

Cooks note: This soup needs a smooth texture. Since the flour flavor must be completely cooked out, your cooking time may vary. Make sure stock is cool before adding it to the hot roux, (approximately 40 cool in the refrigerator). If roux and stock are both hot, your soup will be lumpy.