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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Cioppino Topped Salmon


Cioppino Topped Salmon
Red Lobster Recipe

Serves 6

12oz Chardonnay or other white wine
32-33.8oz  Bloody Mary mix
2 teaspoon lobster base
juice of 1 lemon
1 bunch green onion, sliced
1 red pepper, diced
2 tablespoon parsley, chopped
1 cup basil, chopped
6 Roma or plum tomatoes, diced
1 tablespoon olive oil
3 cloves garlic, chopped
1 lb large shrimp, peeled & deveined
1 lb sea scallops
6 (2-3 oz) Maine Lobster tails, split in half
1 lb linguini, cooked
salt and pepper, to taste
2 teaspoon olive oil
6 (4-5 oz) salmon fillets
blackened fish spice

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. In a large stockpot, sauté the 1 tablespoon olive oil and garlic for 3-5 minutes over medium high heat. 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. Adjust seasoning with salt and pepper as needed. Meanwhile, heat 2 teaspoons olive oil in a large non-stick sauté pan over medium high heat, season the salmon fillets and sear until a nice crust is formed, flip the fish and reduce heat to medium and cook the fish until desired doneness is achieved. 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. Top each dish with blackened salmon.

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