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.
Lemon Butter Shrimp and Scallops
LEMON BUTTER SHRIMP and SCALLOPS
Red Lobster Recipe
16 jumbo shrimp, cleaned
16 jumbo sea scallops
sea salt, to taste
black pepper, to taste
1 pound fresh asparagus, trimmed
1/4 cup lemon butter, softened
2 tablespoons olive oil
1 fresh lemon, halved
2 tablespoons finely chopped parsley
2 cups couscous (favorite packaged variety)
1 cup butter, cut into 1/4 inch slices
1/4 cup lemon juice
1/4 cup white wine
sea salt, to taste
Fresh Lemon Butter: Zest two lemons, being careful not to cut too deeply. Peel remainder of lemon, and remove individual sections. Place lemon zest, lemon segments, juice and white wine in small skillet, and bring to a simmer. Allow liquid to reduce by half. Turn heat down, and stir in butter a few slices at a time. Keep the heat just hot enough to melt butter and not separate butter.
When butter is completely melted, place contents in covered container and refrigerate.
Shrimp and Scallops: Prepare packaged couscous per instructions. Leave in pan covered until ready to serve. Place lemon butter in saucepan on low heat, and reserve for later use. Do not allow to simmer or boil as butter will separate. Season shrimp and scallops with sea salt and black pepper.
Place shrimp and scallops on hot grill and cook about 2 to 3 minutes per side, using caution not to burn. At the same time as cooking seafood, add asparagus to lower heat portion of the grill, season with salt, and carefully grill. Use caution not to burn or overcook. To serve, place couscous on plate and top with asparagus. Arrange shrimp and scallops on plate. Drizzle lemon butter over dish, and garnish with fresh lemon and chopped parsley.