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.
Red Lobster Seafood Chili
1/4 cup olive oil
2 cup chopped onions
2 leeks, white only, trimmed
1 large celery stalk, chopped
8 garlic cloves, minced
5 teaspoons dried oregano
35 oz. Italian plum tomatoes, chopped
16 oz. clam juice
2 cup dry red wine
1/2 c red chili paste
5 teaspoons freshly toasted cumin seed
1 teaspoon salt
1 teaspoon cayenne pepper
2 red bell peppers, seeded and chopped
12 littleneck clams
12 mussels, scrubbed
1-1/2 pounds scrod or lean white fish
12 large shrimp, peeled and deveined
3/4 pound bay scallops
1/2 cup minced fresh cilantro
Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste, cumin, salt and cayenne. Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell peppers. Simmer uncovered for 20 minutes.
Cool. refrigerate overnight. Bring chili to a boil. Adjust heat so that liquid simmers briskly. Stir well and adjust seasonings. Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add scallops, cover and simmer until fish is just opaque, about 2 minutes. ladle chili into bowls. Top with cilantro.