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Red Lobster's Fried Shrimp
2007-08-23 09:14:00
Red Lobster's Fried Shrimp Serving Size: 3Ingredients:Saltine crackersRitz crackers1 teaspoon salt1/8 teaspoon freshly-ground white pepper1/4 teaspoon garlic powderOil -- for frying3 dozen shrimp - (26/30 size) -- peeled, deveinedCooking 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 crackermeal. Moisten again then press into cracker meal again. Place on atraylined with wax paper and refrigerate one hour.Preheat oil to 350 degrees. If you don't have a thermometer, drop apieceof bread into the oil. If it sizzles and browns within a minute, theoilis 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.
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Red Lobster's Fluffed Rock Lobster
2007-08-22 12:53:00
Red Lobster 's Fluffed Rock LobsterServing Size: 1Ingredients: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 lo...
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Red Lobster's Eggs Benedict With Smoked Salmon
2007-08-16 11:02:00
Red Lobster's Eggs Benedict With Smoked SalmonServing Size: 4Ingredients:4 ounces thinly-sliced smoked salmon4 eggs1 tablespoon vinegar2 English muffins -- halvedButter to lightly coat muffins=== SAUCE ===8 tablespoons unsalted butter2 teaspoons lime juice1 teaspoon white vinegar3 egg yolks -- room temperatureSalt -- to tasteFreshly-ground white pepper -- to tasteCooking 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, eggyolks 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....
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Red Lobster's Dungeness Crab Bisque
2007-08-15 13:28:00
Red Lobster's Dungeness Crab Bisque Serving Size: 4Ingredients:1 tablespoon minced onion2 tablespoons butter or margarine2 tablespoons flour2 cups chicken broth2 cups half-and-half1 pound Alaska dungeness crab meat -- thawed if necessarySalt -- to tasteChopped parsleyCooking 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 parsleyThis recipe yields 4 to 6 servings.
More About: Red Lobster , Genes

Red Lobster's Dijon Crusted Snapper
2007-08-15 13:27:00
Red Lobster's Dijon Crusted Snapper Serving Size: 4Ingredients:4 snapper fillets - (8 oz ea)1/2 cup cracker crumbs or bread crumbs3 tablespoons Dijon mustard1 tablespoon melted butter1/2 teaspoon chopped fresh parsleyCooking 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.
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Red Lobster's Dijon Crusted Salmon
2007-08-15 13:13:00
Red Lobster's Dijon Crusted SalmonServing Size: 4Ingredients:4 boneless skinless salmon fillets - (8 oz ea)1 cup Asian panko crumbs or flakes1/4 cup Dijon mustard2 tablespoons melted butter2 tablespoons fresh chopped parsleyCooking 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.
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Red Lobster's Deep-Fried Catfish With Hush Puppies
2007-08-14 04:32:00
Red Lobster's Deep -Fried Catfish With Hush Puppies Serving Size: 4Ingredients:4 catfish fillets - (8 oz ea)1 cup milk1/8 teaspoon salt1/8 teaspoon freshly-ground black pepper1/8 teaspoon paprika1 cup cornmealVegetable oil=== HUSH PUPPIES ===1 cup cornmeal2 tablespoons baking powder1/2 teaspoon salt1/4 teaspoon freshly-ground black pepper1/8 teaspoon freshly-ground white pepper1/3 cup minced onion1 egg -- beaten1/4 cup milkCooking 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
2007-08-12 03:39:00
Serving Size: 4Ingredients:4 halibut fillets - (8 oz ea)6 slices bacon1/2 cup Asian panko crumbs or flakes -- see * Note3 tablespoons melted margarine or butterSeasoned salt to tasteFreshly-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 bakingdish.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.
More About: Red Lobster , Bacon

Red Lobster's Creamy Caesar Dressing
2007-08-12 03:38:00
Ingredients:3/4 cup bottled Italian dressing1 tablespoon grated Parmesan cheese1 tablespoon sugar1/3 cup mayonnaise1 teaspoon anchovy paste or soy sauceCooking Directions:Combine all with wire whisk.Keep refrigerated.Use within a week.
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Red Lobster's Crab Stuffed Mushrooms
2007-07-30 14:43:00
Red Lobster's Crab Stuffed Mush rooms Serving Size: 6Ingredients:1 pound fresh mushrooms - (abt 35 to 40)1/4 cup finely-chopped celery2 tablespoons finely-chopped onion2 tablespoons finely-chopped red bell pepper1/2 pound crab claw meat2 cups oyster crackers -- crushed1/2 cup shredded cheddar cheese1/4 teaspoon garlic powder1/2 teaspoon Old Bay Seasoning1/4 teaspoon freshly-ground black pepper1/4 teaspoon salt1 egg1/2 cup water6 slices white cheddar cheeseCooking 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 teaspo...
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Red Lobster's Crab Salad
2007-07-30 14:40:00
Red Lobster's Crab Salad Ingredients:16 ounces blue crab meat2/3 cup mayonnaise2 teaspoons lemon juice1 tablespoon freshly-chopped parsley1/2 teaspoon Old Bay Seasoning2/3 cup finely-sliced celery1 cantaloupeCooking 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.
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Red Lobster's Crab Au Gratin
2007-07-30 14:34:00
Red Lobster's Crab Au GratinIngredients:8 tablespoons butter - (1 stick)1/2 cup minced onion2 tablespoons all-purpose flour1 cup milk -- scalded1/2 teaspoon salt1 dash freshly-ground white pepper1/4 cup sherry12 ounces crab meat1 cup finely-crumbled crackers1/2 cup finely-grated cheddar cheeseCooking 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 cheeseon the top of the casserole.Dot the top with the remaining 4...
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Red Lobster's Crab Alfredo
2007-07-10 13:06:00
Ingredients:1 pint half-and-half1 stick unsalted butter2 tablespoons cream cheese1/2 cup grated Parmagganio-Romano - (to 3/4 cup)1 teaspoon garlic powder4 crab legs - (to 6)Cooking Directions: Hot cooked pasta -- for servingIn 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.
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Red Lobster's Country Fried Flounder
2007-07-10 13:01:00
Ingredients:2 pounds fresh flounder fillets1 cup cornmeal1/2 teaspoon salt1/2 teaspoon paprika1/2 teaspoon ground black pepperCooking 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.
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Red Lobster's Cozumel Shrimp
2007-06-08 10:53:00
Serving Size: 4Red Lobster 's Cozumel Shrimp Ingredients:40 large shrimp -- peeled, deveined1/4 cup green onions in 1/4" dice1/4 cup yellow onions in 3/8" dice1/4 cup red bell peppers in 3/8" dice1/2 cup grated Pepperjack cheese1 cup your favorite BBQ sauce1/4 cup creamy horseradish sauce1 tablespoon crushed red pepper1 teaspoon freshly-ground black pepper4 cups cooked rice4 flour tortillas2 tablespoons melted butterRed 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 casseroledish and sprinkle top with cheese. Bake in oven for 20 minutesAssembly: Place tortilla shell on plate or in bowl.Place 1 cup of rice i...

Red Lobster's Country Fried Flounder
2007-05-31 07:59:00
Ingredients:2 pounds fresh flounder fillets1 cup cornmeal1/2 teaspoon salt1/2 teaspoon paprika1/2 teaspoon ground black pepperCooking 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.
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Red Lobster's Cool Vegetable Salsa For Grilled Grouper
2007-05-14 12:50:00
Serving Size: 4Ingredients:4 boneless grouper fillets - (8 oz ea)1 tablespoon melted butterSeasoned salt -- to tasteFreshly-ground black pepper -- to taste1 cup diced tomatoes - (3/8")1/2 cup peeled seeded diced cucumber - (3/8")1 tablespoon freshly-chopped cilantro1/2 cup diced red bell pepper1/4 cup diced onion - (3/8")2 tablespoons lime juice2 tablespoons olive oil2 tablespoons tomato juice or V81/2 teaspoon salt1 dash Jalepeo Tabasco sauce1/4 teaspoon minced garlicCooking 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.
More About: Cool , Grouper , Vegetable , Salsa , Red Lobster

Red Lobster's Cod Fish Grilled In Foil
2007-05-14 12:49:00
Serving Size: 4Ingredients:1 pound cod fish fillets2 tablespoons butter1/4 cup lemon juice1 tablespoon chopped fresh parsley1 teaspoon salt1/4 teaspoon freshly-ground black pepper1/4 teaspoon paprika1 onion -- thinly slicedCooking 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.
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Red Lobster's Clam Chowder II
2007-05-07 12:07:00
Ingredients:1 quart clam juice1 cup non-fat dry milk powder2/3 cup flour1 can chicken broth - (14 oz)2 celery ribs -- chopped fine1 tablespoon dried minced onion1 can clams - (10 oz) -- minced well1 teaspoon dry parsley flakes -- crumbled2 baked potatoes -- cooked, peeledCooking 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.
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Red Lobster's Clam Chowder
2007-05-07 12:05:00
Ingredients:2 tablespoons butter1 cup diced onion1/2 cup diced celery1/2 cup diced leeks1/4 teaspoon chopped garlic2 tablespoons flour1 quart milk1 cup clams in juice1 cup diced potatoes1 tablespoon salt1/4 teaspoon white pepper1 teaspoon dry thyme1/2 cup heavy creamPreparation MethodIn 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.
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Red Lobster's Citrus Cous Cous
2007-04-11 08:38:00
Serving Size: 2Ingredients:8 ounces dry cous cous1 1/2 cups water1/2 teaspoon salt1 tablespoon brown sugar1/8 teaspoon freshly-ground white pepper1 tablespoon olive oil1 can mandarin oranges1 teaspoon chopped fresh dill1 teaspoon chopped fresh mintCooking 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.
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