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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Southwestern Lobster Rolls



Flour tortillas stuffed with lobster and crawfish meat, corn, spinach and black beans with mexican spices and cheeses which are roll tight and deep fried.




Lobster Southwestern Egg Rolls

2 tablespoons vegetable oil 
2/3 cup cooked chopped lobster meat
1/3 cup cooked chopped crawfish meat
2 tablespoons minced green onion 
2 tablespoons minced red bell pepper 
1/3 cup frozen corn kernels 
1/4 cup black beans, rinsed and drained 
2 tablespoons frozen chopped spinach, thawed and drained 
2 tablespoons diced jalapeno peppers 
1/2 tablespoon minced fresh parsley 
1/2 teaspoon ground cumin 
1/2 teaspoon chili powder 
1/3 teaspoon salt 
1 pinch ground cayenne pepper 
3/4 cup shredded Monterey Jack cheese 
5 (6 inch) flour tortillas 
1 quart oil for deep frying 

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. 
Mix lobster and crawfish into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. 
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. 
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. 
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

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