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.




Salmon with Shellfish Pasta

Salmon with Shellfish Pasta
Red Lobster Recipe

Serves 6

6 (5-6 oz) pieces salmon fillet
2 tablespoon butter
3 tablespoons seafood seasoning

Shellfish Pasta
2 tablespoons butter
1 ½ teaspoons garlic, chopped
12 sea scallops
12 shrimp
1 (4-5 oz) Maine lobster tail out of the shell, or lobster meat
1 teaspoon seafood seasoning
2 teaspoons Italian seasoning
2 tablespoons tomato paste
2 (14.5 oz) cans lobster bisque
4 plum tomatoes, diced
1 lb. linguine
salt and pepper, to taste

Preheat the oven to 400 degrees.
Boil pasta according to package directions. Heat a large nonstick skillet over high heat. Sprinkle the Salmon with Seafood Seasoning. Melt the butter in the skillet and add the Salmon. Cook until a nice crust is formed and turn, cooking each side about 2-3 minutes.  Move fish to a baking sheet and finish cooking in the oven for 15-20 minutes or until the fish reaches 140-150 internal temperature.

For the Shellfish Pasta:  In a large nonstick skillet, melt the remaining 2 Tbsp butter over medium high heat. Add the garlic, shrimp, scallops and lobster and cook 2-3 minutes on each side, until the seafood starts to turn white. Stir in the seafood seasoning, Italian seasoning, tomato paste and lobster bisque bring up to a simmer, stirring well. Add diced tomatoes and serve.Divide pasta between 6 bowls, ladle over the shellfish pasta sauce, making sure to divide up the seafood. Top with seared salmon and serve. Serve with soy sauce.

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