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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Salmon with Lobster Mashed Potatoes


SALMON WITH LOBSTER MASHED POTATOES
Red Lobster Recipe

Serves 4

Main Dish:
4 (8-10 oz.) pieces of fresh salmon fillets, skinless
1/2 cup canola oil
McCormick's Season All
4 heaping portions of your favorite mashed potato recipe
fresh vegetables of your choice (asparagus is a nice touch)
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
4 lemon wedges

Lobster Sauce:
1 live Maine lobster, 1 1/4 pound
1 quart heavy whipping cream
1 medium onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
1 bay leaf
1 teaspoon black peppercorns, whole
1/4 cup flour, all purpose
1/2 cup butter, salted
2 tablespoons tomato paste
1/2 cup cream sherry
1 teaspoon fresh thyme leaves, stem removed
salt and fresh ground black pepper

To make Lobster Sauce: Prepare lobster by cutting in half lengthwise through the head and body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the sauce. Cut the body into two inch pieces. In a two quart stock pot heat the butter over medium heat. Add all diced vegetables, lobster, peppercorns, bay leaf, and thyme. Cook on medium to medium-high heat, stirring continually for ten minutes or until the lobster shells start to turn red. Remove just the lobster pieces that contain meat and let cool for ten minutes. Stir in flour and cook on medium heat, stirring continually for another 5 minutes. Deglaze pan with sherry, then add cream.

Remove lobster meat from the shell, and set aside. Place leftover shells back into the lobster cream. Let reduce on low heat to desired consistency. (Thick enough to coat the back of a spoon.) Cut lobster meat into half inch chunks. Strain lobster sauce into a smaller pot and discard shell/vegetable mixture. Stir in lobster meat and season sauce to taste with salt and pepper just before serving.

To make Grilled Salmon: Lightly brush both sides of fillets with olive oil and season with McCormick's Season All. Preheat grill on medium high heat and place salmon on, skin side up. Grill for 4 to 5 minutes until well marked. Turn fish over and continue grilling another 5 to 6 minutes or until your fresh fish preference is reached.

Notes: When serving, put a heaping mound of mashed potatoes in the center of a large dinner plate. Pour about two ounces of lobster sauce over the potatoes. Place salmon on two thirds of the potato. Place another two ounces of sauce over part of the fish. Finish plate with fresh green onions on the potatoes, fresh parsley on the fish, a lemon wedge and your favorite vegetable on the plate.


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