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.
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.
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