Red Lobster Recipes

Welcome to the Red Lobster Secret Recipe Archive.

If you like the recipes below, you’ll love our America’s Restaurant Recipes cookbooks - The full list of secret recipes


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.

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.

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.

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

Red Lobster Boston Tea

Mix equal parts Iced Tea and Cranberry Juice.

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 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.

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.

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.

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.

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.

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.

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).

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.

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.

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.

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.

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

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.

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 400°F oven for 15 minutes. Serve with melted butter and lemon wedges.