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.
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.
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