More Red Lobster - Copies

RED LOBSTER CHEDDAR BAY CRAB BAKE

RED LOBSTER 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 saut 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.

This recipe for Red Lobster`s Crab Au Gratin serves/makes 4

RED LOBSTER SPARKLING FRUIT

2 fresh fruits
1/2 cup sugar
1 cup champagne or white wine
1/2 teaspoon fresh mint chopped

Recommended fruits; strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled quartered and seeded.

In a shallow serving bowl mix the fruit gently so it is not crushed. Evenly sprinkle with sugar and gently mix again. Pour cold champagne or wine over fruit, enough to almost cover fruit. Let stand refrigerated for 1-2 hours. Serve in chilled champagne glasses.

This recipe for Red Lobster Sparkling Fruit serves/makes 2

RED LOBSTER SHRIMP AND BACON APPETIZERS

20 large shrimp, peeled and deveined
10 slices bacon, cut in half

Preheat grill for medium heat.

Wrap each shrimp in a bacon half, and secure with toothpicks.

Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The shrimp will be done when the bacon is fully cooked.

This recipe for Red Lobster Shrimp and Bacon Appetizer serves/makes 20 pcs

RED LOBSTER ROASTED MAINE LOBSTER WITH CRAB MEAT STUFFING

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

LOBSTER
2 whole (1 1/4 pound) 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 lengthwise 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 400°F oven for 15 minutes. Serve with melted butter and lemon wedges.

This recipe for Red Lobster Roasted Maine Lobster with Crabmeat Stuffing serves/makes 2

RED LOBSTER MUSSELS MARINARA

1 cup dry white wine
2 tablespoons chopped fresh garlic
8 ounces can diced tomatoes - with juice
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup loosly packed fresh basil - chopped
2 tablespoons chopped fresh parsley
24 blue mussels - scrubbed and rinsed
pasta of your choice - prepared as directed

In a large saucepan, combine all ingredients except mussels and pasta.

Bring to a boil, then add mussels.

Cover and simmer for 6-8 minutes until all mussels have opened.

Uncover and simmer additional 2 minutes.

Serve over warm pasta.

This recipe for Red Lobster Mussels Marinara serves/makes 4

RED LOBSTER GRILLED ROCK LOBSTER

1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
1/2 cup olive oil
1 tablespoon lemon juice
2 Ten ounce rock lobster tails, thawed

Split rock tails lengthwise with a large knife. Mix seasoning with oil and lemon juice. Brush meat side of tail with marinade. Pre-heat grill and place rock tails meat side down and grill 5-6 minutes until well scored. Turn over lobster and cook another 6 minutes, brushing often with remaining marinade. Lobster is done when it is opaque and firm to the touch.

Serve with drawn butter and fresh lemon, or for an interesting twist, roasted garlic can be added to butter.

This recipe for Red Lobster Grilled Rock Lobster serves/makes 2

RED LOBSTER GRILLED SHRIMP KABOBS

1/2 cup melted butter
1/2 teaspoon chopped garlic
1 medium onion, cut into 1/2" wedges
2 medium tomatoes, cut into wedges
2 medium zucchini, cut into 1/2" pieces
36 shrimp, peeled and deveined with tail on
Salt and pepper

Combine melted butter and garlic; reserve.

Peel the onion and cut from top to bottom. Place cut side down and cut each half into six wedges (widest part of the onion should be 1/2"). Break wedges apart so two or three layers of onion stay together. Steam the onions approximately 3 minutes to soften slightly.

Remove the core from the tomato. Slice the tomato in half from top to bottom. Place cut side down and cut each half into three wedges. Remove the pulp and seeds from each wedge.

Cut zucchini into 1/2 slices. Cut small slices (1 1/2" diameter or less) into two pieces; cut large slices (over 1 1/2" diameter) into three pieces lengthwise (do not cut into wedges).

Thread items onto skewer in this order, three shrimp (about 1/2 from the thick end), onion wedge, zucchini, tomato, three shrimp, onion wedge, zucchini, tomato, three shrimp.

Brush skewers with butter mixture. Sprinkle with salt and pepper. Refrigerate until ready to cook.

Lightly brush charcoal grill rack with oil, place skewer on grill rack and cook over medium coals until shrimp are done and vegetables cooked, about 8 - 10 minutes. Turn once or twice while cooking to prevent burning. Or place on broiler pan. Broil about 4 inches from source of heat for 8 minutes, turning once while cooking.

Optional ingredients: mushroom caps, cherry tomatoes, yellow squash pieces, pineapple chunks, olives.

This recipe for Red Lobster Grilled Shrimp Kabobs serves/makes 6

RED LOBSTER DEEP FRIED CATFISH AND HUSHPUPPIES

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 350°F. 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.

This recipe for Red Lobster Deep-Fried Catfish with Hush Puppies serves/makes 4

RED LOBSTER CREAMY CEASAR 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.

This recipe for Red Lobster Creamy Caesar Dressing serves/makes 1.25 cup

RED LOBSTER’S DUNGENESS CRAB BISQUE

1 tablespoon onion, minced
2 tablespoons butter (or margarine)
2 tablespoons flour
2 cups chicken broth
2 cups half-and-half
1 pound Alaska Dungeness crab meat, thawed if necessary
Salt, to taste
Chopped fresh parsley

Saute onion in butter. Add flour; cook and stir 1 minute. Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.

Break crab into chunks; add to broth. Salt to taste. Heat thoroughly. Garnish with parsley.

This recipe for Red Lobster’s Dungeness Crab Bisque serves/makes 4

I am looking for a “real” recipe for the Red Lobster cheese bowl…I don’t remember the correct name for it, but it was made like a crab bisque with cheese then put in a bread bowl. Red Lobster near us says that they no longer offer it. So anyone have a “like” recipe???

I’m trying to help - so let’s start with this and you let me know how close I am -

RED LOBSTER CHEDDAR BAY CRAB BAKE

RED LOBSTER 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 saut 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 DUNGENESS CRAB BISQUE

1 tablespoon onion, minced
2 tablespoons butter (or margarine)
2 tablespoons flour
2 cups chicken broth
2 cups half-and-half
1 pound Alaska Dungeness crab meat, thawed if necessary
Salt, to taste
Chopped fresh parsley

Saute onion in butter. Add flour; cook and stir 1 minute. Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.

Break crab into chunks; add to broth. Salt to taste. Heat thoroughly. Garnish with parsley.

are you by any chance looking for one of their fondue recipes?

Seems to me that was their Cheese Fondue dish, served in a bread bowl. Yes, it was wonderful while it lasted, but I found it was very high in sodium.

IT was made of crab, lobster and crawfish NO SHRIMP
with Velveeta cheese, milk or half n half, cayenne pepper, paprika,
sweet red pepper.

Chopped red pepper and little parsley as garnish in a sourdough or French bread bowl. Warmed

Hope this helps.

NITE RYDER is correct >>> was the cheese fondue

I have a couple clones -

1 lb. processed cheese food - cubed
1/2 cup milk - low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail OR 1/4 lb. crawfish tail meat - broiled, chopped
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley

-Combine all ingredients except red pepper and parsley in a saucepan.
-Heat on medium-low heat, stirring constantly, until cheese has melted.
-When ready to serve, garnish with red bell pepper and parsley.

Notes: Dip torn pieces of French or Italian bread in fondue.


1 cup Velveeta cheese, cubed
1 cup Swiss cheese, cubed
1 can condensed cream of shrimp soup, undiluted
1 cup milk
1/2 teaspoon cayenne
1/2 teaspoon paprika
1 broiled lobster tail
OR
1 1/2 cup imitation lobster, chopped

  
Combine everything but the lobster in a medium sauce pan and cook over low heat until melted, stirring occasionally. 

When melted, stir in the lobster meat. Garnish with diced red pepper, if desired, and serve with French bread.

or

2 C. Velveeta
1/2 C. Milk
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 broiled Lobster tail or
1/4 lb. Crawfish tail meats
1/2 C. chopped Red Bell Pepper

Combine all in a saucepan, except the red bell pepper. Heat on low to medium heat until all is melted through. When ready to serve garnish with Red Bell Pepper, and some fresh parsley.

its chimerical …tahnk you so much for the receipe…i have made a copy…

I love this recipe, thank for posting the list of ingredients used in this recipe.

Does anyone know how to make the Pina Colada Sauce for Red Lobsters Coconut Shrimp???

Red Lobster Parrot Bay Coconut Shrimp and Sauce

1 cup plain bread crumbs
1/4 cup cornstarch (mix with coconut and bread crumbs)
1 cup sweetened coconut flakes
1/2 cup pina colada mix
1 tablespoon powdered sugar
3 tablespoons spiced rum
1/2 cup cornstarch
vegetable oil for deep frying
1/2 pound large shrimp (butterfly the shrimp)

Red Lobster Pina Colada Dipping Sauce
1 cup pina colada mix
1/4 cup water
2 tablespoons crushed pineapple (drained)
1 tablespoon sweetened coconut flakes PLUS
1 teaspoon sweetened coconut flakes
3 tablespoons powdered sugar PLUS
1 teaspoon powdered sugar
1 1/2 teaspoon cornstarch
3 teaspoons cold water
directions

Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside.

Combine Pina Colada mix, powdered sugar and rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl.

Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees F. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture.

Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.

For Red Lobster Pina Colada Dipping Sauce: Mix Pina Colada Mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.

Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes.

Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.