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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Lobsterchops

LOBSTERCHOPS
Red Lobster Restaurant Recipe

6 (4-5 oz.) lobster tails, in the shell
12 sea scallops with side muscle removed
1 1/4 cup Lemon Garlic Butter Sauce
1 tablespoon seasoned salt
6 cups cooked rice (a lightly seasoned pilaf)
4 wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted, for dipping
12 eight inch metal skewers

Preheat oven or grill to 450 degrees.Cut each lobster tail completely in half lengthwise and  remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at tail  end, and place meat back into shell. (This makes it easier to eat the lobster after it is cooked.) Wrap each lobster tail, including the shell, around one scallop, similar to  wrapping bacon around a filet mignon.

To skewer, gently pierce the base of the tail fins,  passing the skewer through the scallop and piercing through the other end of the tail.  Leave approximately 1-2 inches at the end of the skewer to prevent chop from sliding off during  cooking. Lightly brush the topside of each LobsterChop with Lemon Garlic Butter. (A light coating will prevent "flare-ups" when grilling.) Sprinkle the LobsterChops with Season-All,  place on a wax-paper lined tray and refrigerate until ready to grill. Place LobsterChops,  meat side down, on preheated grill. Cook for 4-5 minutes, rotating LobsterChops 90  degrees after 2 minutes.

Turn LobsterChops over and cook for another 4 to 5 minutes or until the lobster and the  scallop have reached an internal temperature of 150 degrees. Lightly brush the meat side of each  LobsterChop with Lemon-Garlic Butter just before removing from the grill.For each plate,  place 3 LobsterChops on a bed of your favorite rice accompanied by a small cup of melted  butter and a lemon wedge. Sprinkle with chopped parsley and serve.

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