Red Lobster Recipes

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.

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® 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.

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® uses Kraft®
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).

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.

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 400°F, close oven and bake an additional 5 - 8 minutes.

Brush with remaining butter blend.


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.


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 .

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.

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.

Red Lobster Pina Colada Dipping Sauce

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

Mix together. Serve chilled.

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.

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.

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.

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.

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.

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.

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.

Red Lobster’s Chili Crusted Sea Bass

4 x 8 oz sea bass fillets, boneless skinless
1 cup Asian panko crumb or flake
¼ cup blackened fish seasoning
3 tbsp melted butter

Preheat oven to 450°F.

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.

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
¼ tspn black pepper
½ tspn salt
3 tbsp cooking sherry
2 qts beef stock
1¼ 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.