Red Lobster is an American casual dining restaurant chain that is owned and operated by Darden Restaurants, Inc., headquartered in Orlando, Florida. The company also has operations in Canada, the United Arab Emirates, and Japan. As of May 29, 2011, there are 698 Red Lobster locations worldwide.

Red Lobster was founded in 1968 by entrepreneurs Bill Darden and Charley Woodsby. Originally billed as a "Harbor for Seafood Lovers", the first restaurant in Lakeland, Florida, was followed by several others throughout the southeast. In 1970, General Mills acquired Red Lobster as a five-unit company. With new backing, the chain expanded rapidly in the 1980s.

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Lobster Cioppino


Seafood Cioppino - Seafood Stew













Lobster, shrimp & scallop cioppino

Courtesy of Red Lobster Senior Executive Chef Michael LaDuke
Serves 6

Ingredients

  • 12oz Chardonnay or other white wine
  • 32-33.8oz Bloody Mary mix
  • 2 tsp Lobster Base
  • juice of 1 lemon
  • 1 bunch green onion, sliced
  • 1 red pepper, diced
  • 2 Tbsp parsley, chopped
  • 1 cup basil, chopped
  • 6 Roma or plum tomatoes, diced
  • 1 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 lb large shrimp, peeled and deviened
  • 1 lb sea scallops
  • 6 ea 2-3 oz Maine Lobster tails, split in half
  • 1 lb Linguini, cooked
  • salt and pepper, to taste

Preparation

1. In a large bowl, mix the wine, Bloody Mary mix, lobster base, lemon juice, green onions, red pepper, parsley, basil and diced tomatoes and set aside.

2. In a large stockpot, sauté the 1 Tbsp olive oil and garlic for 3-5 minutes over medium high heat.

3. Pour the Bloody Mary mixture into the pot and bring to a boil. Add in the shrimp, scallops, and lobster tails and stir well, cooking 7-10 minutes until the seafood is done.

4. Serve this dish in large soup or pasta bowls, with a mound of pasta in the center, seafood piled around, and broth poured over the top.

*Note: "I used Better Than Bouillon brand lobster base, found near the canned chicken stock. This is a highly reduced stock made into a paste. It is wonderful, rich broth filled with seafood and topped with fresh fish is great served with fresh sourdough bread." – Chef LaDuke 


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