Red Lobster's Shrimp Balasico Recipe
Serving Size: 4
Ingredients:
30 cooked shrimp
2 1/2 cups chopped tomato
1 tablespoon dried basil -- plus
1 teaspoon dried basil
1 cup chunky tomato sauce
2 tablespoons chopped green onion
3 tablespoons white wine -- (optional)
8 black olives -- sliced
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/8 teaspoon garlic powder
1/2 pound angel hair pasta
Cooking Directions:
Combine chopped tomato, basil, tomato sauce, green onions, wine, olives, salt, pepper and garlic powder in large saucepan and simmer 5 to 10 minutes, stirring occasionally.
Cook pasta, rinse and drain well.
Remove tails from shrimp, if desired.
Add shrimp to tomato mixture.
Simmer until warm, about 2 minutes.
Serve over pasta.
This recipe yields 4 to 6 servings.
Red Lobster's Shrimp And Cheese Puffs Recipe
Red Lobster's Shrimp And Cheese Puffs Recipe
Serving Size: 30
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
1 sheet puff pastry - (1/2 pkg) -- defrosted
2 packages cream cheese - (3 oz ea) -- softened
1/2 cup crumbled blue cheese -- softened
2 teaspoons finely-chopped onion
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
Milk -- for brushing
Parmesan cheese
Cooking Directions:
Combine softened cheeses with onion, lemon juice and Worcestershire sauce.
(Makes 1 cup of cheese mixture)
Roll pastry sheet on a floured board into a 11- by 14-inch rectangle.
Spread cheese mixture over pastry sheet.
With the tip of a sharp knife, cut the pastry into 3/4-inch lengthwise strips.
Cut each strip into thirds.
Wrap each cocktail shrimp with a cheese pastry strip.
Place shrimp seam-side down on a greased cookie sheet.
Brush with milk; sprinkle with Parmesan cheese.
Bake at 400 degrees for 5 to 7 minutes or until pastry is golden.
This recipe yields 30 puffs.
Serving Size: 30
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
1 sheet puff pastry - (1/2 pkg) -- defrosted
2 packages cream cheese - (3 oz ea) -- softened
1/2 cup crumbled blue cheese -- softened
2 teaspoons finely-chopped onion
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
Milk -- for brushing
Parmesan cheese
Cooking Directions:
Combine softened cheeses with onion, lemon juice and Worcestershire sauce.
(Makes 1 cup of cheese mixture)
Roll pastry sheet on a floured board into a 11- by 14-inch rectangle.
Spread cheese mixture over pastry sheet.
With the tip of a sharp knife, cut the pastry into 3/4-inch lengthwise strips.
Cut each strip into thirds.
Wrap each cocktail shrimp with a cheese pastry strip.
Place shrimp seam-side down on a greased cookie sheet.
Brush with milk; sprinkle with Parmesan cheese.
Bake at 400 degrees for 5 to 7 minutes or until pastry is golden.
This recipe yields 30 puffs.
Red Lobster's Shrimp And Bacon Appetizer Recipe
Red Lobster's Shrimp And Bacon Appetizer Recipe
Serving Size: 30
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
15 slices lean bacon - (abt 1 lb)
1 can pineapple chunks - (14 oz) -- and/or
1 can water chestnuts -- sliced
3/4 cup sweet 'n' sour sauce
1/3 cup picante sauce
3 tablespoons white wine
Toothpicks
Cooking Directions:
Cut bacon slices in half.
Partially cook bacon slices on a shallow pan at 400 degrees for 3 minutes (or microwave on high in two batches for 2 to 3 minutes each); drain on paper towels.
Select 15 pineapple chunks; cut each piece in half.
Place pineapple piece and/or water chestnut and 1 shrimp on each half slice of bacon. Wrap bacon around the two and secure with a toothpick.
Repeat.
Combine sweet 'n' sour sauce, picante sauce, and wine.
Stir well and brush on each appetizer; place on a baking sheet.
Bake in a 425 degree oven for approximately 7 to 8 minutes.
Replace picks with fresh picks and place on serving platter.
Garnish with pineapple chunks and serve remaining sauce on the side, if desired.
This recipe yields about 30 servings.
Serving Size: 30
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
15 slices lean bacon - (abt 1 lb)
1 can pineapple chunks - (14 oz) -- and/or
1 can water chestnuts -- sliced
3/4 cup sweet 'n' sour sauce
1/3 cup picante sauce
3 tablespoons white wine
Toothpicks
Cooking Directions:
Cut bacon slices in half.
Partially cook bacon slices on a shallow pan at 400 degrees for 3 minutes (or microwave on high in two batches for 2 to 3 minutes each); drain on paper towels.
Select 15 pineapple chunks; cut each piece in half.
Place pineapple piece and/or water chestnut and 1 shrimp on each half slice of bacon. Wrap bacon around the two and secure with a toothpick.
Repeat.
Combine sweet 'n' sour sauce, picante sauce, and wine.
Stir well and brush on each appetizer; place on a baking sheet.
Bake in a 425 degree oven for approximately 7 to 8 minutes.
Replace picks with fresh picks and place on serving platter.
Garnish with pineapple chunks and serve remaining sauce on the side, if desired.
This recipe yields about 30 servings.
Red Lobster's Seafood Chili Recipe
Red Lobster's Seafood Chili Recipe
Ingredients:
1 pound medium shrimp -- peeled, deveined,
and tails removed
1/2 pound bay scallops
1 pound boneless skinless white fish
1 tablespoon vegetable oil
1 garlic clove -- chopped
1/2 cup celery in 1/4" dice
1/2 cup red onion in 1/4" dice
1 large can whole tomatoes
1 small can tomato paste - (8 oz)
1 can dark kidney beans
1 tablespoon chili powder
1/2 teaspoon ground corriander
2 whole bay leaves
1 teaspoon cayenne pepper
1 teaspoon sugar
1 tablespoon salt
1 teaspoon freshly-ground black pepper
1/4 cup green peppers in 1/4" dice
1/2 cup red peppers in 1/4" dice
Cooking Directions:
Heat oil in a large sauce pan add onions, garlic, celery and seafood.
Saute until almost cooked.
Empty canned whole tomatoes in a shallow bowl and cut into small pieces.
This can be done in a blender.
Do not puree.
Add to the seafood mixture.
Reduce heat to medium-low and add beans, tomato paste, spices and peppers.
Stir together so that the seafood is not stuck on the bottom.
Heat until bubling, then reduce heat, cover and let cook for 30 minutes.
This recipe yields 6 to 8 servings.
Ingredients:
1 pound medium shrimp -- peeled, deveined,
and tails removed
1/2 pound bay scallops
1 pound boneless skinless white fish
1 tablespoon vegetable oil
1 garlic clove -- chopped
1/2 cup celery in 1/4" dice
1/2 cup red onion in 1/4" dice
1 large can whole tomatoes
1 small can tomato paste - (8 oz)
1 can dark kidney beans
1 tablespoon chili powder
1/2 teaspoon ground corriander
2 whole bay leaves
1 teaspoon cayenne pepper
1 teaspoon sugar
1 tablespoon salt
1 teaspoon freshly-ground black pepper
1/4 cup green peppers in 1/4" dice
1/2 cup red peppers in 1/4" dice
Cooking Directions:
Heat oil in a large sauce pan add onions, garlic, celery and seafood.
Saute until almost cooked.
Empty canned whole tomatoes in a shallow bowl and cut into small pieces.
This can be done in a blender.
Do not puree.
Add to the seafood mixture.
Reduce heat to medium-low and add beans, tomato paste, spices and peppers.
Stir together so that the seafood is not stuck on the bottom.
Heat until bubling, then reduce heat, cover and let cook for 30 minutes.
This recipe yields 6 to 8 servings.
Red Lobster's Rock Shrimp Creole Recipe
Red Lobster's Rock Shrimp Creole Recipe
Ingredients:
2 pounds rock shrimp -- peeled, devined
1/4 cup butter
1/2 cup green bell pepper in 1/2" dice
1/2 cup onion in 1/4" dice
1/4 cup finely-chopped celery
1 garlic clove -- minced
2 tablespoons flour -- all purpose
1 can whole peeled tomatoes - (14 1/2 oz) -- roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly-ground black pepper
3 cups cooked rice - (to 4 cups)
Cooking Directions:
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).
This recipe yields 6 to 8 servings.
Ingredients:
2 pounds rock shrimp -- peeled, devined
1/4 cup butter
1/2 cup green bell pepper in 1/2" dice
1/2 cup onion in 1/4" dice
1/4 cup finely-chopped celery
1 garlic clove -- minced
2 tablespoons flour -- all purpose
1 can whole peeled tomatoes - (14 1/2 oz) -- roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly-ground black pepper
3 cups cooked rice - (to 4 cups)
Cooking Directions:
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).
This recipe yields 6 to 8 servings.
Red Lobster's Roasted Maine Lobster With Crabmeat Stuffing Recipe
Red Lobster's Roasted Maine Lobster With Crabmeat Stuffing Recipe
Serving Size: 2
Ingredients:
=== STUFFING ===
1 pound blue crab meat
1 teaspoon minced shallot
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon bread crumbs
1 whole egg
1 teaspoon lemon juice
1/8 teaspoon worcheshire
=== LOBSTER ===
2 whole Maine lobsters - (1 1/4 lbs ea)
1 stick butter -- cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice
Cooking Directions:
For the stuffing: Blend all stuffing ingredients except crab.
Fold in crabmeat -- refrigerate.
For the 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 degree oven for 15 minutes.
Serve with melted butter and lemon wedges.
This recipe yields 2 servings.
Serving Size: 2
Ingredients:
=== STUFFING ===
1 pound blue crab meat
1 teaspoon minced shallot
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon bread crumbs
1 whole egg
1 teaspoon lemon juice
1/8 teaspoon worcheshire
=== LOBSTER ===
2 whole Maine lobsters - (1 1/4 lbs ea)
1 stick butter -- cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice
Cooking Directions:
For the stuffing: Blend all stuffing ingredients except crab.
Fold in crabmeat -- refrigerate.
For the 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 degree oven for 15 minutes.
Serve with melted butter and lemon wedges.
This recipe yields 2 servings.
Red Lobster's Remoulade Sauce Recipe
Red Lobster's Remoulade Sauce Recipe
Ingredients:
2 cups mayonnaise
1/2 cup Dijon mustard
2 tablespoons sweet paprika
2 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup apple cider vinegar
1/2 cup minced green onions
1/4 teaspoon Tobasco sauce
1/2 cup chopped fresh parsley
1/2 cup minced celery
1/4 cup ketchup
1 teaspoon minced garlic
Cooking Directions:
Mix together by hand, you want to keep it chunky.
This can be made ahead of time and stored in a non-metal container.
This recipe yields enough sauce for 4 servings (about 4 cups).
Ingredients:
2 cups mayonnaise
1/2 cup Dijon mustard
2 tablespoons sweet paprika
2 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup apple cider vinegar
1/2 cup minced green onions
1/4 teaspoon Tobasco sauce
1/2 cup chopped fresh parsley
1/2 cup minced celery
1/4 cup ketchup
1 teaspoon minced garlic
Cooking Directions:
Mix together by hand, you want to keep it chunky.
This can be made ahead of time and stored in a non-metal container.
This recipe yields enough sauce for 4 servings (about 4 cups).
Denny's Chicken Fried Steak Recipe
Denny's Chicken Fried Steak Recipe
Ingredients:
4 cubed steaks
Corn oil
Seasoning salt
2 tablespoons Lambrusco's red wine or juice -- (to 3 tbspns)
2 cups Bisquick
1/4 pound butter or margarine -- melted
1/3 cup cooking oil
Seasoning salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
The night before, put the steaks in a dish in single layers.
Wipe them on both sides with an even coating of corn oil.
Dust them on both sides with a generous amount of season salt.
Drizzle each steak with wine or juice.
Seal the dish in doubled foil or plastic wrap and refrigerate it for about
24 hours prior to preparing the final dish.
Remove the steaks from the fridge and coat both sides well in the Bisquik mix.
Combine the butter with the oil in a large skillet until melted.
Brown both sides of each steak, till crispy.
Transfer right back to same baking dish and seal in foil.
Bake at 375 degrees about 30 minutes.
This recipe provides 4 servings.
Ingredients:
4 cubed steaks
Corn oil
Seasoning salt
2 tablespoons Lambrusco's red wine or juice -- (to 3 tbspns)
2 cups Bisquick
1/4 pound butter or margarine -- melted
1/3 cup cooking oil
Seasoning salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
The night before, put the steaks in a dish in single layers.
Wipe them on both sides with an even coating of corn oil.
Dust them on both sides with a generous amount of season salt.
Drizzle each steak with wine or juice.
Seal the dish in doubled foil or plastic wrap and refrigerate it for about
24 hours prior to preparing the final dish.
Remove the steaks from the fridge and coat both sides well in the Bisquik mix.
Combine the butter with the oil in a large skillet until melted.
Brown both sides of each steak, till crispy.
Transfer right back to same baking dish and seal in foil.
Bake at 375 degrees about 30 minutes.
This recipe provides 4 servings.
Red Lobster's Oriental Scallop Salad Recipe
Red Lobster's Oriental Scallop Salad Recipe
Serving Size: 6
Ingredients:
1 cup olive oil
2 tablespoons soy sauce
3 tablespoons red wine vinegar
1/4 teaspoon Tabasco sauce
1 teaspoon Dijon Mustard
1/4 teaspoon ginger
3 cups cooked, cooled white rice or clear noodles
8 ounces raw mushrooms -- sliced
4 ounces water chestnuts -- thinly sliced
4 ounces finely chopped red pepper
1 pound blanched sea scallops -- thickly sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Cooking Directions:
If scallops are thicker than 3/4 inch, slice in half.
Blanch scallops in boiling water for 3 to 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.
This recipe provides 6 servings.
Serving Size: 6
Ingredients:
1 cup olive oil
2 tablespoons soy sauce
3 tablespoons red wine vinegar
1/4 teaspoon Tabasco sauce
1 teaspoon Dijon Mustard
1/4 teaspoon ginger
3 cups cooked, cooled white rice or clear noodles
8 ounces raw mushrooms -- sliced
4 ounces water chestnuts -- thinly sliced
4 ounces finely chopped red pepper
1 pound blanched sea scallops -- thickly sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Cooking Directions:
If scallops are thicker than 3/4 inch, slice in half.
Blanch scallops in boiling water for 3 to 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.
This recipe provides 6 servings.
Red Lobster's Mussels Marinara Recipe
Red Lobster's Mussels Marinara Recipe
Serving Size: 4
Ingredients:
2 dozen blue mussels -- rinsed, drained
1 cup dry white wine
2 tablespoons finely-chopped garlic
1 can diced tomatoes - (8 oz) -- with juice
1 teaspoon salt
1/4 teaspoon freshly-ground white pepper
1/2 cup chopped fresh basil - (loosely packed)
2 tablespoons chopped fresh parsley
Cooking Directions:
In a large saucepan, combine all ingredients except mussels.
Bring to a boil and add mussels, cover and simmer for 6 to 8 minutes until all
mussels have opened.
Remove cover and simmer 2 more minutes.
Serve hot with garlic bread and your favorite wine.
This recipe yields 4 servings.
Serving Size: 4
Ingredients:
2 dozen blue mussels -- rinsed, drained
1 cup dry white wine
2 tablespoons finely-chopped garlic
1 can diced tomatoes - (8 oz) -- with juice
1 teaspoon salt
1/4 teaspoon freshly-ground white pepper
1/2 cup chopped fresh basil - (loosely packed)
2 tablespoons chopped fresh parsley
Cooking Directions:
In a large saucepan, combine all ingredients except mussels.
Bring to a boil and add mussels, cover and simmer for 6 to 8 minutes until all
mussels have opened.
Remove cover and simmer 2 more minutes.
Serve hot with garlic bread and your favorite wine.
This recipe yields 4 servings.
Red Lobster's Maryland Crab Cakes Recipe
Red Lobster's Maryland Crab Cakes Recipe
Ingredients:
1/2 teaspoon minced Garlic
1 tablespoon minced onion
1 tablespoon diced celery
2 tablespoons mayonnaise
1 whole egg
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crabmeat
2 tablespoons oil -- for sauteing
Cooking Directions:
In a large stainless steel bowl combine all ingredients except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat then add bread crumbs.
Spread a thin layer of plain bread crumbs on work surface.
Form crab mixture into equal balls, approximately 2 inches in diameter.
Place on crumbs.
Gently flatten ball of crab mixture and round the edges.
Form cakes about 1/2-inch thick and 3 inches round.
Refrigerate.
In a saute pan, melt 2 tablespoons of oil until hot.
Gently slide in crab cakes 2 at a time.
Brown on one side approximate 2 to 3 minutes.
Turn and brown on the other side.
Turn down heat to simmer and cook crab cakes another 5 to 8 minutes.
This recipe creates 8 cakes.
Ingredients:
1/2 teaspoon minced Garlic
1 tablespoon minced onion
1 tablespoon diced celery
2 tablespoons mayonnaise
1 whole egg
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crabmeat
2 tablespoons oil -- for sauteing
Cooking Directions:
In a large stainless steel bowl combine all ingredients except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat then add bread crumbs.
Spread a thin layer of plain bread crumbs on work surface.
Form crab mixture into equal balls, approximately 2 inches in diameter.
Place on crumbs.
Gently flatten ball of crab mixture and round the edges.
Form cakes about 1/2-inch thick and 3 inches round.
Refrigerate.
In a saute pan, melt 2 tablespoons of oil until hot.
Gently slide in crab cakes 2 at a time.
Brown on one side approximate 2 to 3 minutes.
Turn and brown on the other side.
Turn down heat to simmer and cook crab cakes another 5 to 8 minutes.
This recipe creates 8 cakes.
Red Lobster's Louisiana Lacy's Catfish Recipe
Red Lobster's Louisiana Lacy's Catfish Recipe
Serving Size: 4
Ingredients:
BLACKENING FISH
4 catfish fillets
1/4 cup melted butter
1/4 cup Red Lobster's Cajun Seasoning
BAY SHRIMP SAUCE
1 cup heavy whipping cream
2 tablespoons shallots in 1/8" dice
1 tablespoon vegetable oil
1/2 cup white wine
2 tablespoons Red Lobster's Cajun Seasoning
2 tablespoons fresh chopped parsley
1/4 cup sour cream
6 ounces bay shrimp -- cooked
Cooking Directions:
To make Bay Shrimp Sauce: Saute shallots in vegetable oil until translucent.
Add white wine and simmer until reduced by two thirds.
Add heavy cream and simmer until reduced by one third.
Add seasoning, parsley and sour cream and simmer 1 minute.
Stir in Bay Shrimp and keep hot until serving.
To make Louisiana Lacy's Catfish: Preheat a cast-iron skillet (the
hotter, the better).
Dip or brush catfish fillets with melted butter.
Sprinkle 1 tablespoon of seasoning evenly on each side of fish.
Cook over high heat until a dark brown (almost black) crust is formed.
Turn over and cook other side.
Place fish on plate and top with Bay Shrimp Sauce.
This recipe yields 4 servings.
P.S. This method of cooking creates a lot of smoke and is designed to be used outdoors.
Serving Size: 4
Ingredients:
BLACKENING FISH
4 catfish fillets
1/4 cup melted butter
1/4 cup Red Lobster's Cajun Seasoning
BAY SHRIMP SAUCE
1 cup heavy whipping cream
2 tablespoons shallots in 1/8" dice
1 tablespoon vegetable oil
1/2 cup white wine
2 tablespoons Red Lobster's Cajun Seasoning
2 tablespoons fresh chopped parsley
1/4 cup sour cream
6 ounces bay shrimp -- cooked
Cooking Directions:
To make Bay Shrimp Sauce: Saute shallots in vegetable oil until translucent.
Add white wine and simmer until reduced by two thirds.
Add heavy cream and simmer until reduced by one third.
Add seasoning, parsley and sour cream and simmer 1 minute.
Stir in Bay Shrimp and keep hot until serving.
To make Louisiana Lacy's Catfish: Preheat a cast-iron skillet (the
hotter, the better).
Dip or brush catfish fillets with melted butter.
Sprinkle 1 tablespoon of seasoning evenly on each side of fish.
Cook over high heat until a dark brown (almost black) crust is formed.
Turn over and cook other side.
Place fish on plate and top with Bay Shrimp Sauce.
This recipe yields 4 servings.
P.S. This method of cooking creates a lot of smoke and is designed to be used outdoors.
Red Lobster's Lobster, Shrimp And Scallop Pasta Recipe
Red Lobster's Lobster, Shrimp And Scallop Pasta Recipe
Serving Size: 4
Ingredients:
2 pounds linguini -- cooked, drained
4 ounces lobster meat -- cut into 1" pieces
16 medium shrimp - (31/35 size) -- peeled, deveined
6 ounces bay scallops
2 yellow squash -- cut in half,
then into 1/2" slices
1 red bell pepper -- cut into 1" pieces
4 ounces snow peas -- cleaned
2 tablespoons finely-chopped garlic
4 ounces butter
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon coarsely-ground black pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons chopped fresh parsley
Cooking Directions:
In a large saute pan, saute all seafood in 2 ounces of butter until half cooked.
Remove from saute pan and set aside.
Saute vegetables and garlic in remaining 2 unces of butter for 5 minutes.
Add white wine and cook for 2 minutes.
Add chicken stock, salt and pepper and simmer 5 minutes.
Mix lemon juice and cornstarch and blend into chicken stock.
Return seafood to pan and simmer 5 minutes.
Add chopped parsley and pour over linguini to serve.
This recipe yields 4 servings.
Serving Size: 4
Ingredients:
2 pounds linguini -- cooked, drained
4 ounces lobster meat -- cut into 1" pieces
16 medium shrimp - (31/35 size) -- peeled, deveined
6 ounces bay scallops
2 yellow squash -- cut in half,
then into 1/2" slices
1 red bell pepper -- cut into 1" pieces
4 ounces snow peas -- cleaned
2 tablespoons finely-chopped garlic
4 ounces butter
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon coarsely-ground black pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons chopped fresh parsley
Cooking Directions:
In a large saute pan, saute all seafood in 2 ounces of butter until half cooked.
Remove from saute pan and set aside.
Saute vegetables and garlic in remaining 2 unces of butter for 5 minutes.
Add white wine and cook for 2 minutes.
Add chicken stock, salt and pepper and simmer 5 minutes.
Mix lemon juice and cornstarch and blend into chicken stock.
Return seafood to pan and simmer 5 minutes.
Add chopped parsley and pour over linguini to serve.
This recipe yields 4 servings.
Red Lobster's Lobster De Jonghe Recipe
Red Lobster's Lobster De Jonghe Recipe
Serving Size: 6
Ingredients:
24 ounces cooked lobster meat
1/2 cup melted butter
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons finely-sliced green onion
1/4 cup melted butter
1 tablespoon lemon juice
Cooking Directions:
Cut lobster into half inch pieces.
Place lobster meat into a shallow baking dish or 6 individual casseroles.
Pour 1/2 cup melted butter over the lobster.
In a small bowl, mix together bread crumbs, cheese, green onion, 1/4 cup melted butter and lemon juice.
Spread bread crumb topping evenly over lobster meat.
Bake uncovered at 350 degrees until topping is brown (about 25 minutes).
Individual casseroles or shallow baking dishes will require the same amount of cooking time.
Serving Size: 6
Ingredients:
24 ounces cooked lobster meat
1/2 cup melted butter
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons finely-sliced green onion
1/4 cup melted butter
1 tablespoon lemon juice
Cooking Directions:
Cut lobster into half inch pieces.
Place lobster meat into a shallow baking dish or 6 individual casseroles.
Pour 1/2 cup melted butter over the lobster.
In a small bowl, mix together bread crumbs, cheese, green onion, 1/4 cup melted butter and lemon juice.
Spread bread crumb topping evenly over lobster meat.
Bake uncovered at 350 degrees until topping is brown (about 25 minutes).
Individual casseroles or shallow baking dishes will require the same amount of cooking time.
Red Lobster's Light And Fruity Wine Cooler Recipe
Red Lobster's Light And Fruity Wine Cooler Recipe
Serving Size: 6
Ingredients:
1/2 cup fresh squeezed orange juice -- (pulp is ok)
1/4 cup cranberry juice
2 tablespoons fresh squeezed lime juice
2 teaspoons granulated sugar
1 cup Sprite or 7-UP
1 bottle Sauternes or Piesporter type wines
Cooking Directions:
Mix together first four ingredients until sugar is dissolved, chill well.
Fill wine or colins glass with ice.
Fill 1/2 way with wine.
Add Sprite to fill the glass 3/4 full.
Add fruit juice mixture to taste.
Garnish with fresh fruit slices on the rim or floating on top.
Serving Size: 6
Ingredients:
1/2 cup fresh squeezed orange juice -- (pulp is ok)
1/4 cup cranberry juice
2 tablespoons fresh squeezed lime juice
2 teaspoons granulated sugar
1 cup Sprite or 7-UP
1 bottle Sauternes or Piesporter type wines
Cooking Directions:
Mix together first four ingredients until sugar is dissolved, chill well.
Fill wine or colins glass with ice.
Fill 1/2 way with wine.
Add Sprite to fill the glass 3/4 full.
Add fruit juice mixture to taste.
Garnish with fresh fruit slices on the rim or floating on top.
Red Lobster's Jay's Jumpin' Jambalaya Recipe
Red Lobster's Jay's Jumpin' Jambalaya Recipe
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
1 medium onion -- diced
2 medium green bell peppers -- diced
8 celery stalks -- diced
1 can chopped tomatoes - (28 oz) -- with juice
1 cup oil
1/4 cup flour
1/2 teaspoon cayenne pepper - (to 1 tspn) -- or to taste
1/8 teaspoon black pepper
1 teaspoon salt -- or to taste
1/4 cup dry sherry
1/2 teaspoon minced garlic
Cooking Directions:
Remove tails from shrimp if desired.
Add oil to large skillet.
Place onions, celery, green bell peppers, and garlic in hot oil.
Saute 2 minutes, then cover and sweat until cooked (5 to 7 minutes).
Stir again.
Sprinkle flour over vegetables and stir.
Cook 5 minutes until roux begins to brown and stick to vegetables.
Stir in tomatoes; allow to boil and thicken.
Add shrimp, cayenne, pepper and salt.
Cook 5 minutes.
Add sherry; bring back to a boil.
Serve over white rice.
This recipe yields 4 to 6 servings.
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
1 medium onion -- diced
2 medium green bell peppers -- diced
8 celery stalks -- diced
1 can chopped tomatoes - (28 oz) -- with juice
1 cup oil
1/4 cup flour
1/2 teaspoon cayenne pepper - (to 1 tspn) -- or to taste
1/8 teaspoon black pepper
1 teaspoon salt -- or to taste
1/4 cup dry sherry
1/2 teaspoon minced garlic
Cooking Directions:
Remove tails from shrimp if desired.
Add oil to large skillet.
Place onions, celery, green bell peppers, and garlic in hot oil.
Saute 2 minutes, then cover and sweat until cooked (5 to 7 minutes).
Stir again.
Sprinkle flour over vegetables and stir.
Cook 5 minutes until roux begins to brown and stick to vegetables.
Stir in tomatoes; allow to boil and thicken.
Add shrimp, cayenne, pepper and salt.
Cook 5 minutes.
Add sherry; bring back to a boil.
Serve over white rice.
This recipe yields 4 to 6 servings.
Red Lobster's How To Cook Crab Legs
Red Lobster's How To Cook Crab Legs
Steaming:
Do not pre-thaw crab legs.
Place frozen crab legs in vegetable steamer or colander over boiling water.
Cover tightly and steam approximately 6 minutes.
Brush with melted butter -- season and serve with cocktail sauce.
Microwave:
Do not pre-thaw crab.
Place frozen crab legs in microwave and cover with a damp towel to prevent moisture loss.
Heat for 5 minutes on defrost cycle.
Brush with melted butter -- season and serve with cocktail sauce.
Steaming:
Do not pre-thaw crab legs.
Place frozen crab legs in vegetable steamer or colander over boiling water.
Cover tightly and steam approximately 6 minutes.
Brush with melted butter -- season and serve with cocktail sauce.
Microwave:
Do not pre-thaw crab.
Place frozen crab legs in microwave and cover with a damp towel to prevent moisture loss.
Heat for 5 minutes on defrost cycle.
Brush with melted butter -- season and serve with cocktail sauce.
Red Lobster's How To Cook A Maine Lobster
Red Lobster's How To Cook A Maine Lobster
Cooking Directions: Cooking A Maine Lobster
The easiest way to cook a lobster is to boil for 12 minutes in salted water.
Add 1 teaspoon salt for every quart of water.
Bring water to a rapid boil and plunge lobster -- head first -- into water.
Return to a boil and cook for 12 to 15 minutes.
Remove lobster and serve with melted butter, lemon wedges, lobster crackers and lots and lots of napkins.
Cooking Directions: Cooking A Maine Lobster
The easiest way to cook a lobster is to boil for 12 minutes in salted water.
Add 1 teaspoon salt for every quart of water.
Bring water to a rapid boil and plunge lobster -- head first -- into water.
Return to a boil and cook for 12 to 15 minutes.
Remove lobster and serve with melted butter, lemon wedges, lobster crackers and lots and lots of napkins.
Red Lobster's Hickory Glazed Salmon Recipe
Red Lobster's Hickory Glazed Salmon Recipe
Serving Size: 4
Ingredients:
4 salmon fillets - (6 to 8 oz ea)
=== HICKORY GLAZE ===
1 cup shallots in 1/8" dice
1 tablespoon vegetable oil
1 cup apple juice concentrate -- (canned)
2 tablespoons balsamic vinegar
5 teaspoons liquid smoke flavoring
2 teaspoons onion powder
2 tablespoons cornstarch
3/4 cup water
Cooking Directions:
Saute shallots in vegetable oil until medium brown.
Add apple juice concentrate, balsamic vinegar, liquid smoke, and onion powder.
Stir to combine ingredients.
Simmer 7 minutes.
Combine water and cornstarch, mix well and whisk into simmering liquid.
Simmer 5 more minutes, stirring occasionally.
Place in appropriate container and allow to cool.
Preheat oven to 450 degrees.
Oil bottom of roasting pan.
Place salmon fillets on pan.
Liberally brush each piece of salmon with the Hickory Glaze.
Roast salmon for 15 to 20 minutes, depending upon thickness (approximately
10 minutes per inch of thickness).
This recipe yields 4 servings.
Serving Size: 4
Ingredients:
4 salmon fillets - (6 to 8 oz ea)
=== HICKORY GLAZE ===
1 cup shallots in 1/8" dice
1 tablespoon vegetable oil
1 cup apple juice concentrate -- (canned)
2 tablespoons balsamic vinegar
5 teaspoons liquid smoke flavoring
2 teaspoons onion powder
2 tablespoons cornstarch
3/4 cup water
Cooking Directions:
Saute shallots in vegetable oil until medium brown.
Add apple juice concentrate, balsamic vinegar, liquid smoke, and onion powder.
Stir to combine ingredients.
Simmer 7 minutes.
Combine water and cornstarch, mix well and whisk into simmering liquid.
Simmer 5 more minutes, stirring occasionally.
Place in appropriate container and allow to cool.
Preheat oven to 450 degrees.
Oil bottom of roasting pan.
Place salmon fillets on pan.
Liberally brush each piece of salmon with the Hickory Glaze.
Roast salmon for 15 to 20 minutes, depending upon thickness (approximately
10 minutes per inch of thickness).
This recipe yields 4 servings.
Red Lobster's Hibachi Tuna Teriyaki Recipe
Red Lobster's Hibachi Tuna Teriyaki Recipe
Serving Size: 4
Ingredients:
2 pounds yellow fin tuna -- sliced thin
=== SAUCE ===
1 cup soy sauce
1/3 cup sugar
1/2 cup dry white wine
1 tablespoon lemon juice -- fresh only
1 cup sake
1 tablespoon tomato paste
Cooking Directions:
Mix sauce, pour over fish and marinate for 30 minutes.
Preheat the charcoal grill.
Drain off excess marinade and bring to a boil in a sauce pan.
Remove from heat.
Grill tuna slices 2 to 3 minutes on each side.
Remove tuna to serving platter and pour heated sauce over top.
Serving Size: 4
Ingredients:
2 pounds yellow fin tuna -- sliced thin
=== SAUCE ===
1 cup soy sauce
1/3 cup sugar
1/2 cup dry white wine
1 tablespoon lemon juice -- fresh only
1 cup sake
1 tablespoon tomato paste
Cooking Directions:
Mix sauce, pour over fish and marinate for 30 minutes.
Preheat the charcoal grill.
Drain off excess marinade and bring to a boil in a sauce pan.
Remove from heat.
Grill tuna slices 2 to 3 minutes on each side.
Remove tuna to serving platter and pour heated sauce over top.
Red Lobster's Hearts And Berries Valentine Salad Recipe
Red Lobster's Hearts And Berries Valentine Salad Recipe
Serving Size: 2
Ingredients:
=== DRESSING ===
1 tablespoon finely-minced shallots
1/4 teaspoon fresh-minced ginger
1/4 teaspoon salt
1/2 teaspoon sugar
1 tablespoon burgundy
2 tablespoons raspberry vinegar
4 tablespoons olive oil
1/4 cup sundried cranberries
freshly-ground black pepper -- to taste
=== SALAD ===
1 heart romaine
1 heart Bibb lettuce
1/2 head radicchio
3 artichoke hearts -- quartered
8 thin slices heart of palm 1/4" - (to 10 slices)
1/4 cup raspberries
4 strawberries -- sliced lengthwise heart shaped
1 tablespoon chopped walnuts
Cooking Directions:
Dressing preparation: Mix shallots, ginger, salt, sugar, burgundy, vinegar and cranberries. Let stand in refrigerator for at least one hour.
Whisk together and add oil gradually.
Salad preparation: Break up romaine and Bibb lettuce then place in a bowl.
Cut radicchio into bite-size pieces and toss with lettuce.
Separate onto chilled plates.
In a separate bowl toss together remaining ingredients and cover with dressing.
Spoon out desired amount and place on the tossed salad mixture.
Serve immediately after placing dressing mixture on lettuce mix.
This recipe yields 2 to 4 servings.
Serving Size: 2
Ingredients:
=== DRESSING ===
1 tablespoon finely-minced shallots
1/4 teaspoon fresh-minced ginger
1/4 teaspoon salt
1/2 teaspoon sugar
1 tablespoon burgundy
2 tablespoons raspberry vinegar
4 tablespoons olive oil
1/4 cup sundried cranberries
freshly-ground black pepper -- to taste
=== SALAD ===
1 heart romaine
1 heart Bibb lettuce
1/2 head radicchio
3 artichoke hearts -- quartered
8 thin slices heart of palm 1/4" - (to 10 slices)
1/4 cup raspberries
4 strawberries -- sliced lengthwise heart shaped
1 tablespoon chopped walnuts
Cooking Directions:
Dressing preparation: Mix shallots, ginger, salt, sugar, burgundy, vinegar and cranberries. Let stand in refrigerator for at least one hour.
Whisk together and add oil gradually.
Salad preparation: Break up romaine and Bibb lettuce then place in a bowl.
Cut radicchio into bite-size pieces and toss with lettuce.
Separate onto chilled plates.
In a separate bowl toss together remaining ingredients and cover with dressing.
Spoon out desired amount and place on the tossed salad mixture.
Serve immediately after placing dressing mixture on lettuce mix.
This recipe yields 2 to 4 servings.
Red Lobster's Grouper Summer Seviche Recipe
Red Lobster's Grouper Summer Seviche Recipe
Ingredients:
2 pounds skinless grouper fillets -- cut into 1" chunks
1 cup freshly-squeezed lime juice
1/2 cup balsamic vinegar
1/4 cup red onion in 1/4" dice
1/2 cup tomato in 1/4" dice
1 garlic clove -- minced
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
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.
Serve over toasted bruschetta bread slices.
If you would like you can garnish with fresh chopped parsley and or cilantro, but do not add to the marinade, they will discolor.
This recipe provides 4 to 6 servings.
Ingredients:
2 pounds skinless grouper fillets -- cut into 1" chunks
1 cup freshly-squeezed lime juice
1/2 cup balsamic vinegar
1/4 cup red onion in 1/4" dice
1/2 cup tomato in 1/4" dice
1 garlic clove -- minced
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
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.
Serve over toasted bruschetta bread slices.
If you would like you can garnish with fresh chopped parsley and or cilantro, but do not add to the marinade, they will discolor.
This recipe provides 4 to 6 servings.
Red Lobster's Grouper Siciliano Recipe
Red Lobster's Grouper Siciliano Recipe
Serving Size: 4
Ingredients:
2 pounds fresh skinless grouper fillets
1/2 cup butter
1 garlic clove -- crushed
2 cups Italian-style bread crumbs
Cooking Directions:
Cut fillets into serving size pieces.
In a shallow saucepan, melt butter; add garlic.
Add garlic butter to bread crumbs.
Dip fish in crumb mixture.
Place on baking sheet.
Bake at 450 degrees for 10 minutes per inch of thickness or until fish flakes easily when tested with a fork.
This recipe yields 4 to 6 servings.
Serving Size: 4
Ingredients:
2 pounds fresh skinless grouper fillets
1/2 cup butter
1 garlic clove -- crushed
2 cups Italian-style bread crumbs
Cooking Directions:
Cut fillets into serving size pieces.
In a shallow saucepan, melt butter; add garlic.
Add garlic butter to bread crumbs.
Dip fish in crumb mixture.
Place on baking sheet.
Bake at 450 degrees for 10 minutes per inch of thickness or until fish flakes easily when tested with a fork.
This recipe yields 4 to 6 servings.
Red Lobster's Grilled Shrimp Kabobs Recipe
Red Lobster's Grilled Shrimp Kabobs Recipe
Serving Size: 4
Ingredients:
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, deveined, with tail left on
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
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-inch).
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 tomatoes.
Slice the tomatoes 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-inches diameter or less) into two pieces; cut large slices (over 1 1/2-inches diameter) into three pieces lengthwise (do not cut into wedges).
Thread items onto skewer in this order, three shrimp (about 1/2-inch 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 to 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 8minutes, turning once while cooking.
This recipe yields 4 kabobs.
Serving Size: 4
Ingredients:
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, deveined, with tail left on
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
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-inch).
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 tomatoes.
Slice the tomatoes 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-inches diameter or less) into two pieces; cut large slices (over 1 1/2-inches diameter) into three pieces lengthwise (do not cut into wedges).
Thread items onto skewer in this order, three shrimp (about 1/2-inch 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 to 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 8minutes, turning once while cooking.
This recipe yields 4 kabobs.
Red Lobster's Grilled Salmon With Honey Dijon Sauce Recipe
Red Lobster's Grilled Salmon With Honey Dijon Sauce Recipe
Serving Size: 4
Ingredients:
4 salmon fillets - (8 oz ea) -- brushed with oil
Honey Dijon Sauce
8 tablespoons honey
4 tablespoons Dijon mustard
4 tablespoons water -- warm
1 tablespoon olive oil
3 teaspoons soy sauce
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Cooking Directions:
Combine honey, Dijon mustard, water, olive oil, soy sauce, salt and pepper. Set aside.
Brush salmon fillets with olive oil and grill 3 to 5 minutes on one side. Turn.
While grilling on second side, brush with Honey Dijon Sauce.
Grill a total of approximately 10 to 12 minutes.
Serve with extra sauce on the side.
Serving Size: 4
Ingredients:
4 salmon fillets - (8 oz ea) -- brushed with oil
Honey Dijon Sauce
8 tablespoons honey
4 tablespoons Dijon mustard
4 tablespoons water -- warm
1 tablespoon olive oil
3 teaspoons soy sauce
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Cooking Directions:
Combine honey, Dijon mustard, water, olive oil, soy sauce, salt and pepper. Set aside.
Brush salmon fillets with olive oil and grill 3 to 5 minutes on one side. Turn.
While grilling on second side, brush with Honey Dijon Sauce.
Grill a total of approximately 10 to 12 minutes.
Serve with extra sauce on the side.
Red Lobster's Grilled Rock Lobster Recipe
Red Lobster's Grilled Rock Lobster Recipe
Serving Size: 2
Ingredients:
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon freshly-ground white pepper
1/8 teaspoon garlic powder
1/2 cup olive oil
1 tablespoon lemon juice
2 rock lobster tails - (10 oz ea) -- thawed
Cooking Directions:
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 to 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.
Serving Size: 2
Ingredients:
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon freshly-ground white pepper
1/8 teaspoon garlic powder
1/2 cup olive oil
1 tablespoon lemon juice
2 rock lobster tails - (10 oz ea) -- thawed
Cooking Directions:
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 to 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.
Red Lobster's Ginger Shrimp And Perpper Stir-Fry Recipe
Red Lobster's Ginger Shrimp And Perpper Stir-Fry Recipe
Serving Size: 4
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
1 1/2 tablespoon powdered ginger - (to 2 tbspns)
1 large garlic clove -- minced
1/4 cup oil
1 1/2 cups fresh mushroom halves
1/2 medium red pepper -- in 1/4" julienne strips
1/2 medium green pepper -- in 1/4" julienne strips
1/4 cup soy sauce
2 tablespoons sugar
1/3 cup sherry
Salt -- to taste
2 green onions -- chopped
1/2 tablespoon cornstarch -- mixed with
3 tablespoons water
Cooked white rice
Cooking Directions:
Remove tails from shrimp, if desired.
Sprinkle shrimp with ginger.
Heat oil in skillet.
Add shrimp and garlic; saute 3 minutes.
Add peppers and mushrooms.
Stir in soy sauce, sugar, salt (if needed) and sherry.
Cook 1 minute.
Stir in green onions.
Add cornstarch with water; stir gently until mixture thickens.
Serve over rice.
Serving Size: 4
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
1 1/2 tablespoon powdered ginger - (to 2 tbspns)
1 large garlic clove -- minced
1/4 cup oil
1 1/2 cups fresh mushroom halves
1/2 medium red pepper -- in 1/4" julienne strips
1/2 medium green pepper -- in 1/4" julienne strips
1/4 cup soy sauce
2 tablespoons sugar
1/3 cup sherry
Salt -- to taste
2 green onions -- chopped
1/2 tablespoon cornstarch -- mixed with
3 tablespoons water
Cooked white rice
Cooking Directions:
Remove tails from shrimp, if desired.
Sprinkle shrimp with ginger.
Heat oil in skillet.
Add shrimp and garlic; saute 3 minutes.
Add peppers and mushrooms.
Stir in soy sauce, sugar, salt (if needed) and sherry.
Cook 1 minute.
Stir in green onions.
Add cornstarch with water; stir gently until mixture thickens.
Serve over rice.
Red Lobster's Fried Soft Shell Crab Recipe
Red Lobster's Fried Soft Shell Crab Recipe
Serving Size: 4
Ingredients:
18 live soft shell crabs
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 ounces lemon juice
3 dashes soy sauce
1 cup flour
3 eggs -- beaten
2 cups plain breadcrumbs
Cooking Directions:
Clean crabs (refer to how to clean crab procedure) but do not remove top shell.
Rinse well in cool water.
Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours.
Place flour in one bowl, eggs in another, and bread crumbs in the last.
Roll crab in the flour, dip in the eggs, and then coat with the bread crumbs.
Preheat oven to 450 degrees.
Heat a skillet with about 1 inch of oil.
Saute crab on one side for 4 to 5 minutes, turn and continue until crab is crispy.
Place browned crabs in oven for 8 minutes until hot all the way through and crispy.
Serve with cocktail sauce, remoulade, a green sauce, or a creamy Dijon sauce.
Always serve the sauce on the side.
Serving Size: 4
Ingredients:
18 live soft shell crabs
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 ounces lemon juice
3 dashes soy sauce
1 cup flour
3 eggs -- beaten
2 cups plain breadcrumbs
Cooking Directions:
Clean crabs (refer to how to clean crab procedure) but do not remove top shell.
Rinse well in cool water.
Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours.
Place flour in one bowl, eggs in another, and bread crumbs in the last.
Roll crab in the flour, dip in the eggs, and then coat with the bread crumbs.
Preheat oven to 450 degrees.
Heat a skillet with about 1 inch of oil.
Saute crab on one side for 4 to 5 minutes, turn and continue until crab is crispy.
Place browned crabs in oven for 8 minutes until hot all the way through and crispy.
Serve with cocktail sauce, remoulade, a green sauce, or a creamy Dijon sauce.
Always serve the sauce on the side.
Red Lobster's Fried Shrimp Recipe
Red Lobster's Fried Shrimp Recipe
Serving Size: 3
Ingredients:
Saltine crackers
Ritz crackers
1 teaspoon salt
1/8 teaspoon freshly-ground white pepper
1/4 teaspoon garlic powder
Oil -- for frying
3 dozen shrimp - (26/30 size) -- peeled, deveined
Cooking Directions:
Grind in food processor equal amounts of saltine and Ritz crackers to make 2 cups of cracker meal.
Add white pepper, salt and garlic powder.
One at a time, moisten a shrimp in cold water, press into the cracker
meal. Moisten again then press into cracker meal again. Place on a
tray
lined with wax paper and refrigerate one hour.
Preheat oil to 350 degrees. If you don't have a thermometer, drop a
piece
of bread into the oil. If it sizzles and browns within a minute, the
oil
is ready.
Drop a few shrimp at a time into the fat.
Fry 30 to 45 seconds on one side then turn and fry another 30 seconds.
Remove and drain on paper towels.
Serve with cocktail sauce and lemon wedges.
This recipe yields 3 entree or 6 appetizer servings.
Serving Size: 3
Ingredients:
Saltine crackers
Ritz crackers
1 teaspoon salt
1/8 teaspoon freshly-ground white pepper
1/4 teaspoon garlic powder
Oil -- for frying
3 dozen shrimp - (26/30 size) -- peeled, deveined
Cooking Directions:
Grind in food processor equal amounts of saltine and Ritz crackers to make 2 cups of cracker meal.
Add white pepper, salt and garlic powder.
One at a time, moisten a shrimp in cold water, press into the cracker
meal. Moisten again then press into cracker meal again. Place on a
tray
lined with wax paper and refrigerate one hour.
Preheat oil to 350 degrees. If you don't have a thermometer, drop a
piece
of bread into the oil. If it sizzles and browns within a minute, the
oil
is ready.
Drop a few shrimp at a time into the fat.
Fry 30 to 45 seconds on one side then turn and fry another 30 seconds.
Remove and drain on paper towels.
Serve with cocktail sauce and lemon wedges.
This recipe yields 3 entree or 6 appetizer servings.
Red Lobster's Fluffed Rock Lobster Recipe
Red Lobster's Fluffed Rock Lobster
Serving Size: 1
Ingredients:
1 lobster - (or more)
Cooking Directions:
Using a chef's knife or kitchen scissors -- cut lengthwise down the middle through the top of the lobster shell.
Pinch the tail together and crack the last shell section free from the meat.
Lay the shell open so the meat is exposed -- and pull the meat from the very end of the tail.
Lightly score the underside crosswise.
Each cut should be about 1 inch apart.
Return the shell to the closed position and lay the meat on top of the shell.
Spread the tail and break the tail muscle with your thumb to keep the tail from curling when the lobster is cooked.
Score the top of the lobster meat lengthwise down each side and the center if needed.
For a special treat -- brush the lobster meat with melted butter and sprinkle with your favorite seafood seasoning before cooking.
To broil: Place lobster in a shallow pan with enough water to cover the tail, so it does not burn while cooking.
Broil until the lobster meat is opaque and firm to the touch.
Serving Size: 1
Ingredients:
1 lobster - (or more)
Cooking Directions:
Using a chef's knife or kitchen scissors -- cut lengthwise down the middle through the top of the lobster shell.
Pinch the tail together and crack the last shell section free from the meat.
Lay the shell open so the meat is exposed -- and pull the meat from the very end of the tail.
Lightly score the underside crosswise.
Each cut should be about 1 inch apart.
Return the shell to the closed position and lay the meat on top of the shell.
Spread the tail and break the tail muscle with your thumb to keep the tail from curling when the lobster is cooked.
Score the top of the lobster meat lengthwise down each side and the center if needed.
For a special treat -- brush the lobster meat with melted butter and sprinkle with your favorite seafood seasoning before cooking.
To broil: Place lobster in a shallow pan with enough water to cover the tail, so it does not burn while cooking.
Broil until the lobster meat is opaque and firm to the touch.
Red Lobster's Eggs Benedict With Smoked Salmon Recipe
Red Lobster's Eggs Benedict With Smoked Salmon Recipe
Serving Size: 4
Ingredients:
4 ounces thinly-sliced smoked salmon
4 eggs
1 tablespoon vinegar
2 English muffins -- halved
Butter to lightly coat muffins
=== SAUCE ===
8 tablespoons unsalted butter
2 teaspoons lime juice
1 teaspoon white vinegar
3 egg yolks -- room temperature
Salt -- to taste
Freshly-ground white pepper -- to taste
Cooking Directions:
Lightly toast and butter English muffins and hold warm.
Prepare sauce by; melting the butter and hold to the side.
In a medium sauce pan over medium-low heat whisk together lime juice, vinegar, egg
yolks until it begins to thicken, gradually add butter while constantly whisking. Continue until thick.
Season with salt and pepper and hold warm.
Bring a large sauce pan of water to a boil, add 1 tablespoon of vinegar to the water.
Reduce heat so that the water is at a soft boil.
Have eggs broken ahead of time.
Gently roll eggs into the water.
Stir the water around the eggs to keep their shape.
Cook for 3 to 4 minutes.
Remove with a slotted spoon.
Place 1/4 of the thinly sliced salmon on each the muffin, top with an egg, then cover with sauce.
Serve immediately.
Serving Size: 4
Ingredients:
4 ounces thinly-sliced smoked salmon
4 eggs
1 tablespoon vinegar
2 English muffins -- halved
Butter to lightly coat muffins
=== SAUCE ===
8 tablespoons unsalted butter
2 teaspoons lime juice
1 teaspoon white vinegar
3 egg yolks -- room temperature
Salt -- to taste
Freshly-ground white pepper -- to taste
Cooking Directions:
Lightly toast and butter English muffins and hold warm.
Prepare sauce by; melting the butter and hold to the side.
In a medium sauce pan over medium-low heat whisk together lime juice, vinegar, egg
yolks until it begins to thicken, gradually add butter while constantly whisking. Continue until thick.
Season with salt and pepper and hold warm.
Bring a large sauce pan of water to a boil, add 1 tablespoon of vinegar to the water.
Reduce heat so that the water is at a soft boil.
Have eggs broken ahead of time.
Gently roll eggs into the water.
Stir the water around the eggs to keep their shape.
Cook for 3 to 4 minutes.
Remove with a slotted spoon.
Place 1/4 of the thinly sliced salmon on each the muffin, top with an egg, then cover with sauce.
Serve immediately.
Red Lobster's Dungeness Crab Bisque Recipe
Red Lobster's Dungeness Crab Bisque Recipe
Serving Size: 4
Ingredients:
1 tablespoon minced onion
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 parsley
Cooking Directions:
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 yields 4 to 6 servings.
Serving Size: 4
Ingredients:
1 tablespoon minced onion
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 parsley
Cooking Directions:
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 yields 4 to 6 servings.
Red Lobster's Dijon Crusted Snapper Recipe
Red Lobster's Dijon Crusted Snapper Recipe
Serving Size: 4
Ingredients:
4 snapper fillets - (8 oz ea)
1/2 cup cracker crumbs or bread crumbs
3 tablespoons Dijon mustard
1 tablespoon melted butter
1/2 teaspoon chopped fresh parsley
Cooking Directions:
Preheat oven to 400 degrees.
In a shallow dish, mix together all ingredients except for fish.
Place fish in a greased baking dish.
Spread crust evenly over the top of fish and press lightly.
Place 1/4 inch of water in the bottom of the pan.
Bake for 8 to 10 minutes.
Serving Size: 4
Ingredients:
4 snapper fillets - (8 oz ea)
1/2 cup cracker crumbs or bread crumbs
3 tablespoons Dijon mustard
1 tablespoon melted butter
1/2 teaspoon chopped fresh parsley
Cooking Directions:
Preheat oven to 400 degrees.
In a shallow dish, mix together all ingredients except for fish.
Place fish in a greased baking dish.
Spread crust evenly over the top of fish and press lightly.
Place 1/4 inch of water in the bottom of the pan.
Bake for 8 to 10 minutes.
Red Lobster's Dijon Crusted Salmon Recipe
Red Lobster's Dijon Crusted Salmon Recipe
Serving Size: 4
Ingredients:
4 boneless skinless salmon fillets - (8 oz ea)
1 cup Asian panko crumbs or flakes
1/4 cup Dijon mustard
2 tablespoons melted butter
2 tablespoons fresh chopped parsley
Cooking Directions:
Preheat oven to 450 degrees.
Brush both sides of fish with melted butterand place in a shallow baking dish.
Arrange so that fillets are not touching.
Sprinkle lightly with seasoned salt and pepper.
In a mixing bowl place mustard, crumbs, parsley, and melted butter.
Mix well to evenly distribute butter and mustard.
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.
Serving Size: 4
Ingredients:
4 boneless skinless salmon fillets - (8 oz ea)
1 cup Asian panko crumbs or flakes
1/4 cup Dijon mustard
2 tablespoons melted butter
2 tablespoons fresh chopped parsley
Cooking Directions:
Preheat oven to 450 degrees.
Brush both sides of fish with melted butterand place in a shallow baking dish.
Arrange so that fillets are not touching.
Sprinkle lightly with seasoned salt and pepper.
In a mixing bowl place mustard, crumbs, parsley, and melted butter.
Mix well to evenly distribute butter and mustard.
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 Deep-Fried Catfish With Hush Puppies Recipe
Red Lobster's Deep-Fried Catfish With Hush Puppies Recipe
Serving Size: 4
Ingredients:
4 catfish fillets - (8 oz ea)
1 cup milk
1/8 teaspoon salt
1/8 teaspoon freshly-ground 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 freshly-ground black pepper
1/8 teaspoon freshly-ground white pepper
1/3 cup minced onion
1 egg -- beaten
1/4 cup milk
Cooking Directions:
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 degrees.
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.
Serving Size: 4
Ingredients:
4 catfish fillets - (8 oz ea)
1 cup milk
1/8 teaspoon salt
1/8 teaspoon freshly-ground 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 freshly-ground black pepper
1/8 teaspoon freshly-ground white pepper
1/3 cup minced onion
1 egg -- beaten
1/4 cup milk
Cooking Directions:
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 degrees.
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's Crunchy Bacon Crusted Halibut Recipe
Red Lobster's Crunchy Bacon Crusted Halibut Recipe
Serving Size: 4
Ingredients:
4 halibut fillets - (8 oz ea)
6 slices bacon
1/2 cup Asian panko crumbs or flakes -- see * Note
3 tablespoons melted margarine or butter
Seasoned salt to taste
Freshly-ground black pepper to taste
* Note: Panko is a type of light breading or coating that can be found in most Asian markets.
Cooking Directions:
Preheat oven to 450 degrees.
Cook the bacon, then chop or crumble and set aside.
Brush both sides of fish with melted butter and place in a shallow baking
dish.
Arrange so that fillets are not touching.
Sprinkle lightly with seasoned salt and pepper.
In a mixing bowl place bacon pieces, 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.
This recipe yields 4 servings.
Serving Size: 4
Ingredients:
4 halibut fillets - (8 oz ea)
6 slices bacon
1/2 cup Asian panko crumbs or flakes -- see * Note
3 tablespoons melted margarine or butter
Seasoned salt to taste
Freshly-ground black pepper to taste
* Note: Panko is a type of light breading or coating that can be found in most Asian markets.
Cooking Directions:
Preheat oven to 450 degrees.
Cook the bacon, then chop or crumble and set aside.
Brush both sides of fish with melted butter and place in a shallow baking
dish.
Arrange so that fillets are not touching.
Sprinkle lightly with seasoned salt and pepper.
In a mixing bowl place bacon pieces, 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.
This recipe yields 4 servings.
Red Lobster's Creamy Caesar Dressing Recipe
Red Lobster's Creamy Caesar Dressing Recipe
Ingredients:
3/4 cup bottled Italian dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste or soy sauce
Cooking Directions:
Combine all with wire whisk.
Keep refrigerated.
Use within a week.
Ingredients:
3/4 cup bottled Italian dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste or soy sauce
Cooking Directions:
Combine all with wire whisk.
Keep refrigerated.
Use within a week.
Red Lobster's Crab Stuffed Mushrooms Recipe
Red Lobster's Crab Stuffed Mushrooms Recipe
Serving Size: 6
Ingredients:
1 pound fresh mushrooms - (abt 35 to 40)
1/4 cup finely-chopped celery
2 tablespoons finely-chopped onion
2 tablespoons finely-chopped red bell pepper
1/2 pound crab claw meat
2 cups oyster crackers -- crushed
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese
Cooking Directions:
Preheat oven to 400 degrees.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems.
Discard the other half of the stems or use elsewhere.
Combine the sauted vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
Bake in oven for 12 to 15 minutes until cheese is lightly browned.
Serving Size: 6
Ingredients:
1 pound fresh mushrooms - (abt 35 to 40)
1/4 cup finely-chopped celery
2 tablespoons finely-chopped onion
2 tablespoons finely-chopped red bell pepper
1/2 pound crab claw meat
2 cups oyster crackers -- crushed
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese
Cooking Directions:
Preheat oven to 400 degrees.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems.
Discard the other half of the stems or use elsewhere.
Combine the sauted vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
Bake in oven for 12 to 15 minutes until cheese is lightly browned.
Red Lobster's Crab Salad Recipe
Red Lobster's Crab Salad Recipe
Ingredients:
16 ounces blue crab meat
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon freshly-chopped parsley
1/2 teaspoon Old Bay Seasoning
2/3 cup finely-sliced celery
1 cantaloupe
Cooking Directions:
Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.
Add the celery and crab meat.
Mix well.
Refrigerate until served.
Cut cantaloupe in half. Remove seeds.
Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand.
Fill with crab salad and garnish with fresh chopped parsley.
Ingredients:
16 ounces blue crab meat
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon freshly-chopped parsley
1/2 teaspoon Old Bay Seasoning
2/3 cup finely-sliced celery
1 cantaloupe
Cooking Directions:
Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.
Add the celery and crab meat.
Mix well.
Refrigerate until served.
Cut cantaloupe in half. Remove seeds.
Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand.
Fill with crab salad and garnish with fresh chopped parsley.
Red Lobster's Crab Au Gratin Recipe
Red Lobster's Crab Au Gratin Recipe
Ingredients:
8 tablespoons butter - (1 stick)
1/2 cup minced onion
2 tablespoons all-purpose flour
1 cup milk -- scalded
1/2 teaspoon salt
1 dash freshly-ground white pepper
1/4 cup sherry
12 ounces crab meat
1 cup finely-crumbled crackers
1/2 cup finely-grated cheddar cheese
Cooking Directions:
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 saute 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.
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 350 degrees for about 15 minutes or until the top is golden brown.
Ingredients:
8 tablespoons butter - (1 stick)
1/2 cup minced onion
2 tablespoons all-purpose flour
1 cup milk -- scalded
1/2 teaspoon salt
1 dash freshly-ground white pepper
1/4 cup sherry
12 ounces crab meat
1 cup finely-crumbled crackers
1/2 cup finely-grated cheddar cheese
Cooking Directions:
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 saute 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.
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 350 degrees for about 15 minutes or until the top is golden brown.
Red Lobster's Crab Alfredo Recipe
Red Lobster's Crab Alfredo Recipe
Ingredients:
1 pint half-and-half
1 stick unsalted butter
2 tablespoons cream cheese
1/2 cup grated Parmagganio-Romano - (to 3/4 cup)
1 teaspoon garlic powder
4 crab legs - (to 6)
Cooking Directions:
Hot cooked pasta -- for serving
In a saucepan melt butter.
When butter is melted add the cream cheese.
When the cream cheese is softened add heavy cream and the Parmesan Cheese.
Add garlic powder, and stir well.
Simmer this for 15 to 20 minutes on low.
You may wish to season with a little salt and pepper.
Boil crab legs as you normally would in boiling water, crack open legs, lightly paper towel the meats so that you get the excess water off, and place the meats on top of the alfredo sauce and pasta.
Ingredients:
1 pint half-and-half
1 stick unsalted butter
2 tablespoons cream cheese
1/2 cup grated Parmagganio-Romano - (to 3/4 cup)
1 teaspoon garlic powder
4 crab legs - (to 6)
Cooking Directions:
Hot cooked pasta -- for serving
In a saucepan melt butter.
When butter is melted add the cream cheese.
When the cream cheese is softened add heavy cream and the Parmesan Cheese.
Add garlic powder, and stir well.
Simmer this for 15 to 20 minutes on low.
You may wish to season with a little salt and pepper.
Boil crab legs as you normally would in boiling water, crack open legs, lightly paper towel the meats so that you get the excess water off, and place the meats on top of the alfredo sauce and pasta.
Red Lobster's Country Fried Flounder Recipe
Red Lobster's Country Fried Flounder Recipe
Ingredients:
2 pounds fresh flounder fillets
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Cooking Directions:
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 to 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.
This recipe yields 4 to 6 servings.
Ingredients:
2 pounds fresh flounder fillets
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Cooking Directions:
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 to 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.
This recipe yields 4 to 6 servings.
Red Lobster's Cozumel Shrimp Recipe
Red Lobster's Cozumel Shrimp Recipe
Serving Size: 4
Red Lobster's Cozumel Shrimp Ingredients:
40 large shrimp -- peeled, deveined
1/4 cup green onions in 1/4" dice
1/4 cup yellow onions in 3/8" dice
1/4 cup red bell peppers in 3/8" dice
1/2 cup grated Pepperjack cheese
1 cup your favorite BBQ sauce
1/4 cup creamy horseradish sauce
1 tablespoon crushed red pepper
1 teaspoon freshly-ground black pepper
4 cups cooked rice
4 flour tortillas
2 tablespoons melted butter
Red Lobster's Cozumel Shrimp Cooking Directions:
Tortilla shells: Preheat oven to 450 degrees. Butter both sides of flour tortillas.
Drape tortillas over an oven proof bowl so that it forms an upside down bowl shape.
Bake in oven for 8 to 10 minutes until golden brown.
Remove from bowl and hold in a dry place.
For shrimp: Combine sauce ingredients and mix well.
Add all other ingredients except cheese and mix together. Place in greased casserole
dish and sprinkle top with cheese. Bake in oven for 20 minutes
Assembly: Place tortilla shell on plate or in bowl.
Place 1 cup of rice into bowl.
Spoon cooked shrimp on rice and serve.
This recipe yields 4 servings.
Serving Size: 4
Red Lobster's Cozumel Shrimp Ingredients:
40 large shrimp -- peeled, deveined
1/4 cup green onions in 1/4" dice
1/4 cup yellow onions in 3/8" dice
1/4 cup red bell peppers in 3/8" dice
1/2 cup grated Pepperjack cheese
1 cup your favorite BBQ sauce
1/4 cup creamy horseradish sauce
1 tablespoon crushed red pepper
1 teaspoon freshly-ground black pepper
4 cups cooked rice
4 flour tortillas
2 tablespoons melted butter
Red Lobster's Cozumel Shrimp Cooking Directions:
Tortilla shells: Preheat oven to 450 degrees. Butter both sides of flour tortillas.
Drape tortillas over an oven proof bowl so that it forms an upside down bowl shape.
Bake in oven for 8 to 10 minutes until golden brown.
Remove from bowl and hold in a dry place.
For shrimp: Combine sauce ingredients and mix well.
Add all other ingredients except cheese and mix together. Place in greased casserole
dish and sprinkle top with cheese. Bake in oven for 20 minutes
Assembly: Place tortilla shell on plate or in bowl.
Place 1 cup of rice into bowl.
Spoon cooked shrimp on rice and serve.
This recipe yields 4 servings.
Red Lobster's Country Fried Flounder Recipe
Red Lobster's Country Fried Flounder Recipe
Ingredients:
2 pounds fresh flounder fillets
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Cooking Directions:
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 to 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.
This recipe yields 4 to 6 servings.
Ingredients:
2 pounds fresh flounder fillets
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Cooking Directions:
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 to 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.
This recipe yields 4 to 6 servings.
Red Lobster's Cool Vegetable Salsa For Grilled Grouper Recipe
Red Lobster's Cool Vegetable Salsa For Grilled Grouper Recipe
Serving Size: 4
Ingredients:
4 boneless grouper fillets - (8 oz ea)
1 tablespoon melted butter
Seasoned salt -- to taste
Freshly-ground black pepper -- to taste
1 cup diced tomatoes - (3/8")
1/2 cup peeled seeded diced cucumber - (3/8")
1 tablespoon freshly-chopped cilantro
1/2 cup diced red bell pepper
1/4 cup diced onion - (3/8")
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons tomato juice or V8
1/2 teaspoon salt
1 dash Jalepeo Tabasco sauce
1/4 teaspoon minced garlic
Cooking Directions:
Place all ingredients for salsa in a mixing bowl and mix well.
Let stand refrigerated for 60 minutes.
Brush the fish with butter and season to taste.
Grill fish 3 to 4 minutes on each side or until cooked through.
Plate fish and serve with a heaping scoop of salsa on top.
This recipe yields 4 servings.
Serving Size: 4
Ingredients:
4 boneless grouper fillets - (8 oz ea)
1 tablespoon melted butter
Seasoned salt -- to taste
Freshly-ground black pepper -- to taste
1 cup diced tomatoes - (3/8"
1/2 cup peeled seeded diced cucumber - (3/8")
1 tablespoon freshly-chopped cilantro
1/2 cup diced red bell pepper
1/4 cup diced onion - (3/8")
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons tomato juice or V8
1/2 teaspoon salt
1 dash Jalepeo Tabasco sauce
1/4 teaspoon minced garlic
Cooking Directions:
Place all ingredients for salsa in a mixing bowl and mix well.
Let stand refrigerated for 60 minutes.
Brush the fish with butter and season to taste.
Grill fish 3 to 4 minutes on each side or until cooked through.
Plate fish and serve with a heaping scoop of salsa on top.
This recipe yields 4 servings.
Red Lobster's Cod Fish Grilled In Foil Recipe
Red Lobster's Cod Fish Grilled In Foil Recipe
Serving Size: 4
Ingredients:
1 pound cod fish fillets
2 tablespoons butter
1/4 cup lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon paprika
1 onion -- thinly sliced
Cooking Directions:
Use heavy aluminum foil cut into large squares.
Place equal portions of the fish fillets on each piece of foil.
In a saucepan, melt butter.
Add lemon juice, parsley, salt and pepper.
Stir to blend well.
Pour this mixture over the fish, sprinkle with paprika and top with onion slices.
Fold the foil around the fish and seal.
Grill for 5 to 7 minutes per side.
Fish should flake easily when done.
Serving Size: 4
Ingredients:
1 pound cod fish fillets
2 tablespoons butter
1/4 cup lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon paprika
1 onion -- thinly sliced
Cooking Directions:
Use heavy aluminum foil cut into large squares.
Place equal portions of the fish fillets on each piece of foil.
In a saucepan, melt butter.
Add lemon juice, parsley, salt and pepper.
Stir to blend well.
Pour this mixture over the fish, sprinkle with paprika and top with onion slices.
Fold the foil around the fish and seal.
Grill for 5 to 7 minutes per side.
Fish should flake easily when done.
Red Lobster's Clam Chowder Recipe II
Red Lobster's Clam Chowder Recipe II
Ingredients:
1 quart clam juice
1 cup non-fat dry milk powder
2/3 cup flour
1 can chicken broth - (14 oz)
2 celery ribs -- chopped fine
1 tablespoon dried minced onion
1 can clams - (10 oz) -- minced well
1 teaspoon dry parsley flakes -- crumbled
2 baked potatoes -- cooked, peeled
Cooking Directions:
In blender put clam juice, milk powder and flour, blending until smooth.
Pour into 2 1/2-quart saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.
Turn heat to low.
Stir in celery, onions, clams, parsley and potatoes.
Keep on low heat up to an hour and season with salt and pepper.
Freezes well.
This recipe yields 6 servings.
Ingredients:
1 quart clam juice
1 cup non-fat dry milk powder
2/3 cup flour
1 can chicken broth - (14 oz)
2 celery ribs -- chopped fine
1 tablespoon dried minced onion
1 can clams - (10 oz) -- minced well
1 teaspoon dry parsley flakes -- crumbled
2 baked potatoes -- cooked, peeled
Cooking Directions:
In blender put clam juice, milk powder and flour, blending until smooth.
Pour into 2 1/2-quart saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.
Turn heat to low.
Stir in celery, onions, clams, parsley and potatoes.
Keep on low heat up to an hour and season with salt and pepper.
Freezes well.
This recipe yields 6 servings.
Red Lobster's Clam Chowder Recipe
Red Lobster's Clam Chowder Recipe
Ingredients:
2 tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream
Preparation Method
In a soup pot, melt butter over medium heat.
Add onion, celery, leeks and garlic.
Saute for 3 minutes mixing often.
Remove from heat and add flour, mixing well.
Add milk and whisk vigorously.
Drain clams and add juice to soup.
Slowly bring to a boil, mixing often.
Reduce heat to a simmer.
Add potatoes and seasonings, simmer 10 minutes.
Add clams and simmer 5 to 8 minutes.
Finish with heavy cream.
Serve.
This recipe yields 4 servings.
Ingredients:
2 tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream
Preparation Method
In a soup pot, melt butter over medium heat.
Add onion, celery, leeks and garlic.
Saute for 3 minutes mixing often.
Remove from heat and add flour, mixing well.
Add milk and whisk vigorously.
Drain clams and add juice to soup.
Slowly bring to a boil, mixing often.
Reduce heat to a simmer.
Add potatoes and seasonings, simmer 10 minutes.
Add clams and simmer 5 to 8 minutes.
Finish with heavy cream.
Serve.
This recipe yields 4 servings.
Red Lobster's Citrus Cous Cous Recipe
Red Lobster's Citrus Cous Cous Recipe
Serving Size: 2
Ingredients:
8 ounces dry cous cous
1 1/2 cups water
1/2 teaspoon salt
1 tablespoon brown sugar
1/8 teaspoon freshly-ground white pepper
1 tablespoon olive oil
1 can mandarin oranges
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh mint
Cooking Directions:
Place water, salt sugar, pepper, and olive oil in a sauce pan and bring to a boil.
Remove from heat and add cous cous, cover and let stand for about 7 minutes.
Fold in oranges, juice, and fresh herbs.
Let stand for 2 to 3 minutes.
Serving Size: 2
Ingredients:
8 ounces dry cous cous
1 1/2 cups water
1/2 teaspoon salt
1 tablespoon brown sugar
1/8 teaspoon freshly-ground white pepper
1 tablespoon olive oil
1 can mandarin oranges
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh mint
Cooking Directions:
Place water, salt sugar, pepper, and olive oil in a sauce pan and bring to a boil.
Remove from heat and add cous cous, cover and let stand for about 7 minutes.
Fold in oranges, juice, and fresh herbs.
Let stand for 2 to 3 minutes.
Red Lobster's Chili Crusted Sea Bass Recipe
Red Lobster's Chili Crusted Sea Bass Recipe
Serving Size: 4
Ingredients:
4 boneless skinless sea bass fillets - (8 oz ea)
1 cup Asian panko crumb or flake
1/4 cup blackened fish seasoning
3 tablespoon melted butter
Cooking Directions:
Preheat oven to 450 degrees.
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.
This recipe yields 4 servings.
Serving Size: 4
Ingredients:
4 boneless skinless sea bass fillets - (8 oz ea)
1 cup Asian panko crumb or flake
1/4 cup blackened fish seasoning
3 tablespoon melted butter
Cooking Directions:
Preheat oven to 450 degrees.
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.
This recipe yields 4 servings.
Red Lobster's Chicken With Shrimp Sauce Recipe
Red Lobster's Chicken With Shrimp Sauce Recipe
Serving Size: 4
Ingredients:
4 skinless boneless chicken breasts -- cut in half, and trimmed
1 tablespoon vegetable oil
1 teaspoon chopped fresh garlic
1 tablespoon chopped fresh onion
1 cup chicken broth
=== SAUCE ===
4 tablespoons butter
1/2 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
1 tablespoon lime juice
2 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
2 ounces petite Alaskan shrimp -- cooked, peeled, and deveined
Cooking Directions:
Place chicken on a cutting board and flatten with the side of a mallet.
Heat olive oil in a large skillet over medium-high heat then add onions and garlic.
Brown chicken on both sides. If not cooked through add chicken broth and cook, covered until finished.
Hold warm.
Make a roux by melting butter in a medium sauce pan over low heat.
Gradually sir in flour, Stir until smooth.
Cook over medium heat until thick.
Gradually add milk, lime juice and tomato paste, heat until it begins to thicken.
Add chicken broth to thin the mixture to desired consistency.
Continue stirring well.
Remove from heat and add rosemary and shrimp.
Hold warm.
Place 2 chicken breasts on a plate and cover with sauce.
Serve immediately.
This recipe yields 4 servings.
Serving Size: 4
Ingredients:
4 skinless boneless chicken breasts -- cut in half, and trimmed
1 tablespoon vegetable oil
1 teaspoon chopped fresh garlic
1 tablespoon chopped fresh onion
1 cup chicken broth
=== SAUCE ===
4 tablespoons butter
1/2 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
1 tablespoon lime juice
2 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
2 ounces petite Alaskan shrimp -- cooked, peeled, and deveined
Cooking Directions:
Place chicken on a cutting board and flatten with the side of a mallet.
Heat olive oil in a large skillet over medium-high heat then add onions and garlic.
Brown chicken on both sides. If not cooked through add chicken broth and cook, covered until finished.
Hold warm.
Make a roux by melting butter in a medium sauce pan over low heat.
Gradually sir in flour, Stir until smooth.
Cook over medium heat until thick.
Gradually add milk, lime juice and tomato paste, heat until it begins to thicken.
Add chicken broth to thin the mixture to desired consistency.
Continue stirring well.
Remove from heat and add rosemary and shrimp.
Hold warm.
Place 2 chicken breasts on a plate and cover with sauce.
Serve immediately.
This recipe yields 4 servings.
Red Lobster's Cheesecake Recipe
Red Lobster's Cheesecake Recipe
Ingredients:
=== CRUST ===
1 package Lorna Doone cookies - (10 oz) -- crushed
1/4 pound butter -- melted
1/4 cup sugar
1 envelope Knox gelatin
=== FILLING ===
16 ounces cream cheese
8 ounces sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
Crushed cookie crumbs -- for garnish
Cooking Directions:
Crust: Mix crumbs with butter, sugar, and gelatin.
Pat out evenly over bottom of a greased 9-inch springform pan.
Bake at 350 degrees for exactly 8 minutes.
Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, suger and vanilla.
When filling is perfectly smooth and creamy, pour into crust.
Return to 350 degree oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean.
Cool 20 minutes before cutting.
Sprinkle top with cookie crumbs.
Ingredients:
=== CRUST ===
1 package Lorna Doone cookies - (10 oz) -- crushed
1/4 pound butter -- melted
1/4 cup sugar
1 envelope Knox gelatin
=== FILLING ===
16 ounces cream cheese
8 ounces sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
Crushed cookie crumbs -- for garnish
Cooking Directions:
Crust: Mix crumbs with butter, sugar, and gelatin.
Pat out evenly over bottom of a greased 9-inch springform pan.
Bake at 350 degrees for exactly 8 minutes.
Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, suger and vanilla.
When filling is perfectly smooth and creamy, pour into crust.
Return to 350 degree oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean.
Cool 20 minutes before cutting.
Sprinkle top with cookie crumbs.
Red Lobster's Cheddar Bay Biscuits Recipe
Red Lobster's Cheddar Bay Biscuits Recipe
Ingredients:
2 cups bisquick
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup butter or margarine -- melted
1/4 teaspoon garlic powder
Cooking Directions:
Heat oven to 450 degrees.
Mix bisquick, milk and cheese until a soft dough forms.
Drop by spoonfuls onto an ungreased cooking sheet.
Bake 8 to 10 minutes until golden brown.
Mix butter and garlic powder.
Brush mixture over warm biscuits before removing from cookie sheet.
Ingredients:
2 cups bisquick
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup butter or margarine -- melted
1/4 teaspoon garlic powder
Cooking Directions:
Heat oven to 450 degrees.
Mix bisquick, milk and cheese until a soft dough forms.
Drop by spoonfuls onto an ungreased cooking sheet.
Bake 8 to 10 minutes until golden brown.
Mix butter and garlic powder.
Brush mixture over warm biscuits before removing from cookie sheet.
Red Lobster's Cajun Seasoning Recipe
Red Lobster's Cajun Seasoning Recipe
Ingredients:
2 teaspoons cayenne pepper
1 1/2 teaspoons salt
1 teaspoon freshly-ground black pepper
1 teaspoon paprika
1 teaspoon cumin
1 1/4 teaspoons dry mustard
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano
1 teaspoon onion powder
1 teaspoon garlic powder
Cooking Directions:
Combine ingredients well.
Place in an airtight container and store in a cool dry place.
This recipe yields about 1/4 cup of seasoning.
Ingredients:
2 teaspoons cayenne pepper
1 1/2 teaspoons salt
1 teaspoon freshly-ground black pepper
1 teaspoon paprika
1 teaspoon cumin
1 1/4 teaspoons dry mustard
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano
1 teaspoon onion powder
1 teaspoon garlic powder
Cooking Directions:
Combine ingredients well.
Place in an airtight container and store in a cool dry place.
This recipe yields about 1/4 cup of seasoning.
Red Lobster's Cajun Mushroom Sauce For Grilled Or Broiled Fish Recipe
Red Lobster's Cajun Mushroom Sauce For Grilled Or Broiled Fish Recipe
Serving Size: 4
Ingredients:
3 tablespoon butter
1 1/2 cups thinly-sliced mushrooms
2 tablespoon flour
1/2 cup cream
1/2 cup chicken bullion
1/4 teaspoon garlic powder
1/4 teaspoon freshly-ground white pepper
1/2 cup picante salsa
2 tablespoon fish blackening seasoning
Melt one tablespoon butter in a pan and saute mushrooms, set aside.
Cooking Directions:
In a medium sauce pan melt two tablespoon of butter and stir in the flour until dissolved.
Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens. Do not boil.
Once thickened reduce heat, cover, and cook 2 more minutes.
Add picante sauce, blackening seasoning, and sauteed mushrooms, heat through.
Hold warm until ready to serve.
Serve over grilled or broiled fish
This recipe yields sauce for 4 servings.
Serving Size: 4
Ingredients:
3 tablespoon butter
1 1/2 cups thinly-sliced mushrooms
2 tablespoon flour
1/2 cup cream
1/2 cup chicken bullion
1/4 teaspoon garlic powder
1/4 teaspoon freshly-ground white pepper
1/2 cup picante salsa
2 tablespoon fish blackening seasoning
Melt one tablespoon butter in a pan and saute mushrooms, set aside.
Cooking Directions:
In a medium sauce pan melt two tablespoon of butter and stir in the flour until dissolved.
Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens. Do not boil.
Once thickened reduce heat, cover, and cook 2 more minutes.
Add picante sauce, blackening seasoning, and sauteed mushrooms, heat through.
Hold warm until ready to serve.
Serve over grilled or broiled fish
This recipe yields sauce for 4 servings.
Red Lobster's Broiled Dill Salmon Recipe
Red Lobster's Broiled Dill Salmon Recipe
Serving Size: 4
Ingredients:
1/2 cup melted butter or olive oil
2 teaspoons lemon juice
1 teaspoon salt
1 tablespoon chopped fresh dill
1/8 teaspoon red pepper
4 salmon steaks, 1" thick - (abt 2 lbs total)
Cooking Directions:
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 degrees, close oven and bake an additional 5 to 8 minutes.
Brush with remaining butter blend.
Serve.
This recipe yields 4 servings.
Serving Size: 4
Ingredients:
1/2 cup melted butter or olive oil
2 teaspoons lemon juice
1 teaspoon salt
1 tablespoon chopped fresh dill
1/8 teaspoon red pepper
4 salmon steaks, 1" thick - (abt 2 lbs total)
Cooking Directions:
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 degrees, close oven and bake an additional 5 to 8 minutes.
Brush with remaining butter blend.
Serve.
This recipe yields 4 servings.
Red Lobster's Bite-Size Shrimp Quiches Recipe
Red Lobster's Bite-Size Shrimp Quiches Recipe
Serving Size: 24
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
1 sheet frozen puff pastry - (1/2 pkg) -- thawed
3 eggs
3/4 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 pinch nutmeg
1/8 cup Parmesan cheese
4 ounces sharp cheddar or Swiss cheese -- cut into 1/2" cubes
Cooking Directions:
Preheat oven to 400 degrees.
Lightly grease 24 two-inch muffin cups.
Place 1 unfolded pastry sheet on a lightly floured board; roll out into a 12- by 14-inch rectangle; cut into 24 rounds with 2 1/2-inch biscuit cutter.
Fit pastry rounds in muffin cups.
In a bowl, beat eggs, cream, salt, pepper, and nutmeg until blended.
Place 1 cheese cube in each pastry-lined cup; fill 3/4 full with egg mixture and top with a shrimp, tail to side.
Sprinkle with Parmesan cheese.
Bake 10 minutes or until puffed and golden.
Serve warm.
This recipe yields 24 quiches.
Serving Size: 24
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
1 sheet frozen puff pastry - (1/2 pkg) -- thawed
3 eggs
3/4 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 pinch nutmeg
1/8 cup Parmesan cheese
4 ounces sharp cheddar or Swiss cheese -- cut into 1/2" cubes
Cooking Directions:
Preheat oven to 400 degrees.
Lightly grease 24 two-inch muffin cups.
Place 1 unfolded pastry sheet on a lightly floured board; roll out into a 12- by 14-inch rectangle; cut into 24 rounds with 2 1/2-inch biscuit cutter.
Fit pastry rounds in muffin cups.
In a bowl, beat eggs, cream, salt, pepper, and nutmeg until blended.
Place 1 cheese cube in each pastry-lined cup; fill 3/4 full with egg mixture and top with a shrimp, tail to side.
Sprinkle with Parmesan cheese.
Bake 10 minutes or until puffed and golden.
Serve warm.
This recipe yields 24 quiches.
Red Lobster's Batter-Fried Shrimp Recipe
Red Lobster's Batter-Fried Shrimp Recipe
Ingredients:
1 1/2 pounds 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
Cooking Directions:
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 to 60 seconds or until golden brown.
Remove with slotted spoon; drain on paper towel.
This recipe yields 6 servings.
Ingredients:
1 1/2 pounds 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
Cooking Directions:
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 to 60 seconds or until golden brown.
Remove with slotted spoon; drain on paper towel.
This recipe yields 6 servings.
Red Lobster's Basil Shrimp Stuffed Zucchini Recipe
Red Lobster's Basil Shrimp Stuffed Zucchini Recipe
Serving Size: 8
Ingredients:
4 zucchinis - (2" to 3" dia)
2 tablespoons butter or margarine
1 tablespoon minced onion
1/2 pound tomatoes -- peeled, seeded, and chopped
1 pound small shrimp -- peeled, deveined (cut shrimp if they are larger than a quarter)
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup breadcrumbs
2 tablespoons melted Butter
Cooking Directions:
Preheat oven to 350 degrees.
Wash the zucchini and trim off the ends.
Cut zucchini in half lengthwise and scoop out the seeds.
Be sure to leave some by the ends to create a boat-like shape.
Saute onions in butter until clear, add tomatoes and simmer until soft.
In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.
Fill the zucchini boats with the mixture.
Place boats in a greased baking dish.
Sprinkle with remaining breadcrumbs and drizzle with butter.
Bake for 15 minutes or until shrimp are pink and clear.
This recipe yields 8 servings.
Serving Size: 8
Ingredients:
4 zucchinis - (2" to 3" dia)
2 tablespoons butter or margarine
1 tablespoon minced onion
1/2 pound tomatoes -- peeled, seeded, and chopped
1 pound small shrimp -- peeled, deveined (cut shrimp if they are larger than a quarter)
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup breadcrumbs
2 tablespoons melted Butter
Cooking Directions:
Preheat oven to 350 degrees.
Wash the zucchini and trim off the ends.
Cut zucchini in half lengthwise and scoop out the seeds.
Be sure to leave some by the ends to create a boat-like shape.
Saute onions in butter until clear, add tomatoes and simmer until soft.
In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.
Fill the zucchini boats with the mixture.
Place boats in a greased baking dish.
Sprinkle with remaining breadcrumbs and drizzle with butter.
Bake for 15 minutes or until shrimp are pink and clear.
This recipe yields 8 servings.
Red Lobster's Barbeque Sauce Recipe
Red Lobster's Barbeque Sauce Recipe
Ingredients:
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 powder
Cooking Directions:
Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year.
This recipe yields about 1 cup.
Ingredients:
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 powder
Cooking Directions:
Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year.
This recipe yields about 1 cup.
Red Lobster's Amarillo Salmon Recipe
Red Lobster's Amarillo Salmon Recipe
Ingredients:
4 salmon fillets or steaks - (8 oz ea)
1/2 cup thick and spicy barbeque sauce
1/4 cup horseradish sauce
Cooking Directions:
Mix barbeque and horseradish sauce together.
Grill one side of the salmon on a well-oiled grill.
After turning over, baste cooked side with sauce mixture.
Before taking off the grill flip again and baste the other side of the fish.
This recipe yields 2 servings.
Ingredients:
4 salmon fillets or steaks - (8 oz ea)
1/2 cup thick and spicy barbeque sauce
1/4 cup horseradish sauce
Cooking Directions:
Mix barbeque and horseradish sauce together.
Grill one side of the salmon on a well-oiled grill.
After turning over, baste cooked side with sauce mixture.
Before taking off the grill flip again and baste the other side of the fish.
This recipe yields 2 servings.
Red Lobster's Alaska Snow Crab With Red Sauce Recipe
Red Lobster's Alaska Snow Crab With Red Sauce Recipe
Ingredients:
1 1/2 pounds Alaska snow crab clusters, single-cut legs
or split legs, thawed if necessary
2 tablespoons minced onion
1 garlic clove -- minced
1 tablespoon butter or margarine
1 can tomato sauce - (8 oz)
1/4 cup catsup
1/4 teaspoon oregano -- crushed
Cooking Directions:
Rinse crab under cool water.
Cut crab into serving-sized pieces; score backs of leg sections using a large heavy knife or slit with kitchen shears.
Saute onion and garlic in butter until tender; stir in remaining ingredients except crab.
Simmer 5 minutes.
Serve hot with chilled or steamed crab.
Ingredients:
1 1/2 pounds Alaska snow crab clusters, single-cut legs
or split legs, thawed if necessary
2 tablespoons minced onion
1 garlic clove -- minced
1 tablespoon butter or margarine
1 can tomato sauce - (8 oz)
1/4 cup catsup
1/4 teaspoon oregano -- crushed
Cooking Directions:
Rinse crab under cool water.
Cut crab into serving-sized pieces; score backs of leg sections using a large heavy knife or slit with kitchen shears.
Saute onion and garlic in butter until tender; stir in remaining ingredients except crab.
Simmer 5 minutes.
Serve hot with chilled or steamed crab.
Red Lobster's Cheesecake Recipe
Red Lobster's Cheesecake Recipe
Ingredients:
CRUST
1 package Lorna Doone cookies - (10 oz) -- crushed
1/4 pound butter -- melted
1/4 cup sugar
1 envelope Knox gelatin
FILLING
16 ounces cream cheese
8 ounces sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
Crushed cookie crumbs -- for garnish
Cooking Directions:
Crust: Mix crumbs with butter, sugar, and gelatin. Pat out evenly over bottom of a greased 9-inch springform pan. Bake at 350 degrees for exactly 8 minutes.
Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, suger and vanilla. When filling is perfectly smooth and creamy, pour into crust.
Return to 350 degree oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean.
Cool 20 minutes before cutting. Sprinkle top with cookie crumbs.
Ingredients:
CRUST
1 package Lorna Doone cookies - (10 oz) -- crushed
1/4 pound butter -- melted
1/4 cup sugar
1 envelope Knox gelatin
FILLING
16 ounces cream cheese
8 ounces sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
Crushed cookie crumbs -- for garnish
Cooking Directions:
Crust: Mix crumbs with butter, sugar, and gelatin. Pat out evenly over bottom of a greased 9-inch springform pan. Bake at 350 degrees for exactly 8 minutes.
Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, suger and vanilla. When filling is perfectly smooth and creamy, pour into crust.
Return to 350 degree oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean.
Cool 20 minutes before cutting. Sprinkle top with cookie crumbs.
Red Lobster's Mardi Gras Mahi Recipe
Red Lobster's Mardi Gras Mahi Recipe
Ingredients:
4 mahi mahi fillets - (8 oz ea)
MARINADE
1 cup orange juice
2 teaspoons fresh dill
1/2 cup white wine
3 dashes Worcestershire sauce
2 tablespoons chili powder
Salt -- to taste
Freshly-ground black pepper -- to taste
CONFETTI VEGETABLES
1 cup shredded red cabbage
1 teaspoon sugar
1 tablespoon red wine vinegar
1/2 cup julienned yellow squash
1/2 cup julienned zucchini
2 teaspoons olive oil
1/4 teaspoon fresh lemon juice
1 teaspoon thyme
1/2 teaspoon salt
Freshly-ground black pepper -- to taste
1 teaspoon fresh minced garlic
Cooking Directions:
Marinate fish for 2 to 4 hours. Dust with seasoning before grilling.
Grill on a well oiled grill until opaque, 6 to 7 minutes.
Bring 1 cup of water to a boil, add sugar, vinegar and cabbage turn down heat and let cook for 2 to 3 minutes. Cook red cabbage separate, it will discolor other vegetables. Drain and hold warm.
Blanch zucchini and yellow squash and drain well.
Heat olive oil and garlic in saute pan over medium-high heat.
Add zucchini, squash, cabbage, salt, pepper, lemon juice, thyme and saute until everything is heated through. Serve as soon as possible.
Place some of the vegetables on each plate, place the fish on top, then scatter a few colorful pieces of vegetables on top of the grilled fish blanch.
This recipe yields 4 servings.
Ingredients:
4 mahi mahi fillets - (8 oz ea)
MARINADE
1 cup orange juice
2 teaspoons fresh dill
1/2 cup white wine
3 dashes Worcestershire sauce
2 tablespoons chili powder
Salt -- to taste
Freshly-ground black pepper -- to taste
CONFETTI VEGETABLES
1 cup shredded red cabbage
1 teaspoon sugar
1 tablespoon red wine vinegar
1/2 cup julienned yellow squash
1/2 cup julienned zucchini
2 teaspoons olive oil
1/4 teaspoon fresh lemon juice
1 teaspoon thyme
1/2 teaspoon salt
Freshly-ground black pepper -- to taste
1 teaspoon fresh minced garlic
Cooking Directions:
Marinate fish for 2 to 4 hours. Dust with seasoning before grilling.
Grill on a well oiled grill until opaque, 6 to 7 minutes.
Bring 1 cup of water to a boil, add sugar, vinegar and cabbage turn down heat and let cook for 2 to 3 minutes. Cook red cabbage separate, it will discolor other vegetables. Drain and hold warm.
Blanch zucchini and yellow squash and drain well.
Heat olive oil and garlic in saute pan over medium-high heat.
Add zucchini, squash, cabbage, salt, pepper, lemon juice, thyme and saute until everything is heated through. Serve as soon as possible.
Place some of the vegetables on each plate, place the fish on top, then scatter a few colorful pieces of vegetables on top of the grilled fish blanch.
This recipe yields 4 servings.
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