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 Rock Shrimp Creole

Rock Shrimp Creole
Red Lobster Recipe

Serves 6-8

2 pounds rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced to one-half inch
1/2 cup onion, diced to one-quarter inch
1/4 cup celery, chopped fine
1 clove of garlic, minced
2 tablespoons flour, all purpose
1 (14.5 ounce) can whole peeled tomatoes, roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3-4 cups cooked rice

Rinse shrimp briefly and remove any large veins that are visible. In a small sauce pan, melt 2 tbsp. of butter over medium heat. Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.In a large skillet, melt two tbsp. of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch. Add shrimp and cook until no longer transparent (three minutes). Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
Serve over hot rice (white or wild mixture).

Red Lobster's Crabfest

Red Lobster's latest marketing promotion to entice you into their restaurants is the Crabfest which is only available for a limited time.  This site will discuss the menu items and offer Red Lobster copycat recipes.

Crab Lover's Trio

This dish contains seafood and crab stuffed shrimp in a lobster butter sauce with one half pound each of steamed king and snow crab legs.

Snow Crab and Shrimp

In this dish you get one pound of steamed snow crab legs with your choice of hand breaded shrimp or garlic shrimp scampi.

Garlic Crab and Shrimp Pasta

This dish is a seafood linguini alfredo with crab meat and shrimp over a bed of linguini tossed in a garlic parmesan cream sauce topped with diced tomatoes.

Crab Crusted Tilapia

This dish contains fresh tilapia which has been topped with a blend of crab meat, parmesan cheese and breadcrumbs and then baked until crispy and golden brown.

Seafood Stuffed Mushrooms

Fresh mushrooms stuffed with seafood, smothered in cheese and baked golden brown.

1 lb fresh mushrooms
1/4 cup celery , finely chopped
2 tablespoons onions , finely chopped
2 tablespoons red bell peppers , finely chopped
1/2 lb crabmeat
2 cups oyster crackers , crushed
1/2 cup cheddar cheese , shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper , ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese


  1. Preheat oven to 400deg F.
  2. Wash mushrooms and remove stems.
  3. Set caps aside, and chop half of the stems.
  4. Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
  5. Transfer to a plate and cool in refrigerator.
  6. Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
  7. Place mushroom caps in a sprayed or buttered baking pan stem side up.
  8. Spoon 1 tsp stuffing into each mushroom cap.
  9. Cover with a piece of sliced cheese.
  10. Bake for 12-15 minutes until cheese is lightly brown.

Seafood Spinach and Artichoke Dip

A creamy three cheese blend with artichokes, spinach, and lobster.  Served with tortilla chips and pico de gallo.


2 packages of Cream Cheese
1 Tbsp Butter
½ cup (approx 1 Tail) Lobster Meat (chopped)
1 cup Canned Artichokes (drained and chopped)
¼ cup + 1 TBSP Shredded Parmesan Cheese (fresh grated is best)
¼ cup Sour Cream
¼ cup Diced Tomatoes
2 TBSP Crumbled Goat Cheese

1. Soften cream cheese at room temperature or in microwave for 30 seconds. Cream Cheese should be soft and able to be easily mixed by hand.
2. In a sauté pan, heat butter over medium-high heat. Add lobster meat and cook 2-3 minutes until meat is slightly firm to touch. Add artichokes, and combine, stirring gently.
3. Remove from heat and add to cream cheese. Add Parmesan cheese.
4. Mix Cream Cheese, lobster/artichoke mix, and Parmesan well until it is completely incorporated.
5. Stir in Sour Cream. If serving immediately, place dip in oven proof dish, sprinkle top with Parmesan cheese, and Goat Cheese.
6. Place under broiler on medium until top browns. Remember to leave oven door open and watch dip closely, as it will brown quickly.
7. If saving for later, place dip in refrigerator and cover until needed. To serve, place dip in oven/microwave proof dish, and microwave for 1-2 minutes until warm.
8. Sprinkle top with Parmesan and Goat Cheese. Repeat Broiler step #5 above.
9. Garnish with diced tomatoes.

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.

Lobster Pizza

A crisp thin crust pizza topped with lobster meat, melted mozzarella cheese, fresh tomatoes and sweet basil.

Bite into a crisp, flaky crust topped with moist lobster meat, tangy tomato sauce, flavorful garlic butter and rich cheese. This dish is perfect as an appetizer or a main course.
Serves 8


1 flour tortilla (per pizza)
Land O' Lakes™ Roasted Garlic Butter Spread
2 tbsp. grated Parmesan cheese
4 oz. drained roma tomatoes (approx. 2-3 tomatoes) diced 3/8"
2 tbsp. fresh basil cut in 1/8" julienne strips
2 oz. lobster meat cut in 1/2" - 3/4" chunks
1/2 cup Italian six-cheese blend

Heat oven to 450 degrees.
Lightly brush entire topside of tortilla with garlic butter (edge to edge).
Sprinkle two tablespoons Parmesan cheese over the garlic butter.
After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it and then sprinkle it evenly over the tomatoes.
Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
Refrigerate until ready to cook.
Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt.
When oven is ready, place pizza on pan and cook approximately four to five minutes.
Remove from pan and cut into eight wedges.
Squeeze fresh lemon over pizza for extra flavor and serve.
Chef's Tip:

Be sure you drain the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.

Lobster Cioppino

Seafood Cioppino - Seafood Stew

Lobster, shrimp & scallop cioppino

Courtesy of Red Lobster Senior Executive Chef Michael LaDuke
Serves 6


  • 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


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 

New England Lobster & Crab Bake

This dish is inspired by the traditional New England Clam Bake.
It costs $25 and is only available for a limitied time.
You can add whatever seafood is avaiable.
This traditional clambake with clams, and lobster and corn is conveniently made on the stove-top so you can enjoy it year-round.

Prep Time: 15 minutes

Cook Time: 45 minutes


4 (1-1/2 pound) live lobsters or frozen crab legs

8 ears of corn, shucked

4 pounds steamer clams, soaked to remove sand

1 package of sausage links

1/2 pound unsalted butter, melted

8 small red potatoes


This traditional clambake with clamslobster, and corn is conveniently made on the stove-top so you can enjoy it year-round. Salted spinach may be substituted for seaweed.

Prep Time: 15 minutes

Cook Time: 45 minutes


  • 2 to 3 pounds rockweed (or fresh spinach blended with 4 teaspoons
  • Salt
  • 4 (1-1/2 pound) live lobsters
  • 8 ears of corn, shucked
  • 4 pounds steamer clams, soaked to remove sand
  • 1/2 pound unsalted butter, melted


Into a clam-steamer or large kettle (about 20 quarts), pour 1 inch of water. Divide the rockweed or spinach and salt in 4 equal parts. Place one quarter in the bottom of the steamer, and nestle the lobsters on top. Cover the lobsters with another layer of rockweed, and position the corn on it. Cover the corn with a third layer of rockweed, and scatter the clams over it. Cover the clams with the last of the rockweed.
Bring the steamer to a boil over high heat, covered, and steam the "bake" for 30 to 45 minutes, or until the clam shells have opened wide. Divide the lobster, clams and corn between four large platters, and serve with equal portions of melted butter. Discard the rockweed.
The New England Clam Bake dates back to the days of the Pilgrims in Plymouth Massachusetts. Settlers witnessed Native Americans cooking clams over hot stones and seaweed and thus the New England Clam Bake was born. Clam Bakes have become a summer tradition not only in New England but also all over the country. Now, with the Internet, you can have fresh Maine lobster shipped from New England anywhere in the United States.

Selecting your Lobsters
Live Lobsters come in many sizes. The smallest lobsters are called chickens, and weight between 1 and 1.25 pounds. This lobster is perfect for people with small appetites or to be served along side another main course. For the average appetite, you will want to select a 1.25-pound “Quarter” or a 1.50-pound “Half” lobster. These lobsters are larger than the chick
and provide a hearty meal.
Picking the Right Shellfish
There are many kinds of shellfish and several different types of clams. Any shellfish will go great with lobster, but to be as authentic as possible you need to find New England steamer clams. Steamer clams are found along the coast of New England, and even stretch into Canada. The steamer clam is often confused with the little neck clam which is
found in southern New England. The steamer clam is larger, has a softer shell, and in my opinion, tastes much better. About 1 pound of clams is recommended for each person.
Choosing Side Dishes
Clam Bakes and Lobster Bakes are most often served with corn on the cob and red bliss potatoes. Both can be steamed, boiled or grilled in a similar fashion to the lobster and steamer clams.
How to Cook the Lobster
Clambakes have historically been cooked in holes dug in the sand with hot stones and seaweed. While this makes a nice presentation the truth is that our conventional ovens, pots and pans do a much better job.
The recommended way to cook live lobsters is to steam them. You’re going to need a large pot, a steamer basket, and some salt. It is best to use sea salt, which is salt harvested from the ocean, but regular table salt will work fine.
Fill the large pot with approximately 1 and ½ inches of water. Add 1 tablespoon of salt for every quart of water. Bring the water to a boil and then place the lobster and the steamer basket inside the pot.
A one-pounder lobster should be cooked for approximately 12 minutes. A pound and a half lobster should be cooked for around 15 minutes. Check the pot periodically to ensure that all the water has not boiled off. Add more water while the lobster is cooking if needed. Remove the lobster and pull off one of the small legs. Break open the leg and test the meat to ensure that it is cooked.
How to Cook the Steamer Clams
Steamer clams need to be rinsed and scrubbed before cooking. Use a large pot of cold water and a vegetable brush to scrub and clean the clams.
Melt 1/4 stick of butter for every 1lb of steamer clams in a small saucepan over low heat. In a large pot combine ¾ cup water for every 1 lb of clams with the melted butter. Add clams. Cover the pot and bring to a boil.
Reduce the heat and allow the clams to simmer for 5 minutes. When clams are cooked they should open up. A clam that remains closed has not been cooked, and should not be eaten. Remove clams with a slotted spoon and place in serving bowls. Pour the butter and water mixture into small serving dishes as they make a great sauce to dip your clams in.
How to Serve a New England Lobster Bake
An authentic lobster bake should be served outside, not only to enjoy the summer weather, but because lobster can be rather messy. Place the lobsters and steamers on a large plate. Serve the potatoes and corn in separate bowls. Melt approximately ¼ of a stick of butter for each person to dip his or her lobster meat in. The clams can be dipped in the mixture that was saved when the clams were cooked. Gather your family and friend and enjoy your authentic New EnglandLobster Bake.

American Seafood Adventure

Maine Lobster and Crab Bake

This dish consists of garlic-roasted split Maine lobster tails, sea scallops and jumbo shrimp with 1/2 pound of snow crab legs served with red potatoes, corn on the cob and fresh broccoli.

New Orleans Shrimp Jambalaya

This dish is a spicy Lousiana classic with wood-grilled shrimp, sweet roasted peppers, onions, celery, andouille sausage and creole seasonings over wild rice pilaf

Maui Luau Shrimp & Salmon

Wood-fired salmon and skewered jumbo shrimp brushed with a sweet and spicy glaze served over wild rice pilaf with grilled pineapple.