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.
Fish in a Bag
Red Lobster Recipe
8 sheets parchment paper
4 servings Vegetable Mix (see recipe below)
12 lemon wheels, each cut into 1/4 inch pieces
4 thyme springs, approximately 3-5 inches each
1 teapsoon Chef Paul Prudhomme's Blackened Redfish Magic
4 (8-10 oz.) pieces of salmon, skin off
1 medium red onion cut in half
1 medium red pepper, cut into 1-1 1/2 x 1/4 inch strips
2 stalks of celery, sliced into 1/4 inch pieces
8 oz. carrot slims
2 tablespoons of McCormick's "It's a Dilly" Seasoning Blend
2 baking potatoes
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons fresh thyme, chopped
1 teaspoon Chef Paul Prudhomme's Vegetable Magic
Vegetables: Wash all vegetables. Peel the onion and cut in half. Slice into 1/4 inch half moons. Cut the red pepper into 1-2 inch long by 1/4 inch wide strips. Trim the celery and cut into 1/4 inch pieces.Cut the potatoes in half in the middle and then into sixths. Steam potatoes for approximately 8 to 10 minutes or until tender. Cool in ice water to stop cooking. Once cooled, drain well. Place all vegetables into a mixing bowl. Add the following to the vegetables: "It's a Dilly" seasoning blend, kosher salt, ground pepper, chopped thyme and Chef Paul Prudhomme's Vegetable Magic. Mix well.
Salmon: On the skin side of the fish, make 3 to 4 1/4 inch slices approximately 1/2 inch apart. This will ensure even cooking. Brush the salmon with liquid butter and then season with kosher salt. Lightly sprinkle Chef Paul Prudhomme's Blackened Redfish Magic on the fish.
Layering the Bag: Brush each piece of parchment paper lightly with liquid butter (one side only).
Place a quarter of the vegetable mixture in the center of one sheet of parchment paper. Place one piece of salmon on top of the vegetable mixture. Place three lemon wheels across the fish. Place one large thyme sprig on top.Repeat with the other three pieces of fish.
Sealing the Bag: Place one sheet of the buttered parchment paper on top of the salmon. Crimp the two sheets of parchment paper like a pie crust until the bottom and the top are completely sealed. Repeat with the other three pieces of fish.
Cooking: Place the bags of salmon onto a cookie sheet. Cook in a 450 degree oven for approximately 12 to 15 minutes. To check the temperature, insert a probe into the side of the bag until you have reached the middle of the fish. The temperature of the fish should be between 140-150 degrees.
Place the bag onto a plate. Slice the parchment open right at the table to enjoy.