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 Tasting Plates and Globally Inspired Entrees

Red Lobster has launched a new menu at its nearly 700 locations nationwide.

The chain based in Orlando, Fla., has introduced the following smaller dishes that it’s calling Tasting Plates, with an average price of $4.99

Yucatan Shrimp: Two jumbo shrimp roasted in chile-lime butter with jalapeños and caramelized pineapple
Petite Red Lobster Roll: Warm Maine lobster brushed with butter in a toasted roll
Loaded Seaside Fries: Seasoned fries topped with Monterey Jack cheese, clam strips, clam chowder and green onion
Shrimp Potstickers: Three pan-fried dumplings topped with spicy sauce and green onions
Dragon Broccoli: Fried broccoli florets with spicy sauce topped with fried chiles

Red Lobster also has introduced for globally-inspired entrées priced from $10.49 to $16.99. Prices vary by location:

Dragon Shrimp: Fried shrimp tossed in spicy sauce
Southwest-style Tacos: Three tacos filled with choice of grilled shrimp, chicken, tilapia or lobster meat, topped with roasted corn, avocado salsa and jalapeño ranch dressing
Yucatan Tilapia and Shrimp: Grilled tilapia and roasted jumbo shrimp in chile lime butter with caramelized pineapple
Pub-Style Fish and Chips: Batter-fried wild Alaska white fish with tartar sauce, coleslaw and fries.

Red Lobster Lobster Lover's Lunch

Red Lobster is giving lobster lovers another reason to celebrate with the launch of the new Lobster Lover’s Lunch. Now available in restaurants, the new limited-time offer available only during Lobsterfest features NEW! Lobster Roll with French Fries, NEW! Lobster-Topped Caesar Salad or one-half Lobster and Langostino Pizza paired with guests’ choice of a side salad or cup of soup, giving guests a craveable weekday lunch option for $9.99*.

The NEW! Lobster Roll features sweet Maine lobster meat tossed in lemon aioli on a toasted roll – split on the top, never on the side.

The NEW! Lobster-Topped Caesar Salad is another exclusive item on the Lobster Lover’s Lunch that pairs Red Lobster’s Classic Caesar Salad with decadent Maine lobster meat.

The guest-favorite Lobster and Langostino Pizza features Red Lobster’s popular signature crispy thin-crust pizza topped with Maine and langostino lobster meat, melted mozzarella, fresh tomatoes and sweet basil.

In creating their lunchtime meal, guests can make their entrée complete with the choice of New England Clam Chowder or Creamy Potato Bacon** as their soup option, or select either a side signature Garden Salad or Caesar Salad to complement their entrée. Guests can also choose to add grilled shrimp to their salad or select the creamy Lobster Bisque as their soup of choice to make their perfect Lobster Lover’s Lunch.

The Lobster Lover’s Lunch is available Monday through Friday from 11:00 am to 3:00 pm. To view the complete Lobsterfest menu, find a restaurant location or to join the Fresh Catch Club, visit Red Lobster’s website.

*Not available in Times Square and Hawaii locations.
** Selections may vary based on region

Red Lobster Holiday Seafood Celebrations

Just in time for the holiday season, Red Lobster is introducing its Holiday Seafood Celebration, a limited time event featuring a variety of new special dishes, new seasonal cocktails and a new seasonal dessert.

The Holiday Seafood Celebration features a mouth watering dish for every seafood lover, with several exciting new options to choose from. Those who crave variety will love these dishes.

New! Grand Seafood Feast, featuring four different types and preparations of seafood a Maine lobster tail with a white wine and butter sauce, a crab hollandaise­ topped lump crab cake, a garlic grilled red shrimp skewer and Red Lobster’s signature shrimp scampi.

The New! Wild­ Caught Lobster­ and­ Shrimp Trio is also a great choice, featuring a wood ­grilled Maine lobster tail topped with Norway lobster mac ­and ­cheese, paired with a garlic grilled red shrimp skewer and panko crusted red shrimp with Red Lobster’s classic cocktail sauce.

And, surf ­and ­turf lovers can savor the New! Crab Oscar Surf and Turf, with the choice of wood grilled sirloin or New York Strip topped with a mushroom demi ­glace and paired with a crab hollandaise topped lump crab cake.

Peppermint, a flavor often associated with the holiday season, is also featured in both a brand­new dessert and a cocktail during this year’s Holiday Seafood Celebration. 

The New! Peppermint Brownie Sundae features a warm brownie served with vanilla ice cream, topped with a chocolate peppermint sauce, whipped cream and crushed peppermint candy.
And, the  New! Peppermint Winter Frost combines Bailey’s Irish Cream liqueur, Crème de Cacao and decadent peppermint, topped with whipped cream and crushed peppermint candy. Guests seeking something a bit sweeter will enjoy the New! Blackberry Amaretto Sour with freshly muddled blackberries, DISARONNO and house sour mix.

Bacon Wrapped Stuffed Shrimp

Red Lobster Restaurant Copycat Recipe

1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash garlic powder
dash onion powder
dash cayenne pepper
dash allspice

Cilantro Ranch Dipping Sauce:
1/3 cup ranch dressing
1 teaspoon minced fresh cilantro

10 pieces bacon
10 large shrimp
5 fresh jalapeno slices
2 ounce pepper jack cheese

Preheat oven to 425 degrees.

Make the seasoning blend by combining the ingredients in a small bowl. Set this aside. Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.

Cook the bacon in a frying pan over medium/high heat, but don’t cook it all the way to crispy. You want undercooked bacon that, when cool, will easily wrap around the shrimp. Cook the bacon about 3 minutes per side, and don’t let it brown. When the bacon is done lay it on paper towels to drain and cool.

Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. This will make a pocket for the pepper and cheese.

Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.

Build the appetizer by cutting the jalapeno slices in half and removing the seeds. You should now have 10 jalapeno slices. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp to hold everything in place. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction. Makes two skewers of 5 shrimp each.

Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then bake for 5 to 7 minutes or until the bacon begins to brown and the cheese begins to ooze. Serve over a bed of rice if desired.

Aztec Chicken

Red Lobster Restaurant Copycat Recipe

2 tablespoons chipotle in adobo
3 tablespoons oil
2 cloves garlic, minced
1/2 onion
2 tablespoons cilantro
1 tablespoon  paprika
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
4 chicken breasts, boneless skinless
pico de gallo

Lime Sauce:
1/2 cup tequila
2 tablespoons lime juice
2 tablespoon shallots
1 teaspoon minced garlic
1 tablespoon cilantro, chopped
1/2 teaspoon salt
pinch pepper
1/4 cup heavy cream
1 stick butter

Combine the chipotle pepper, oil, garlic, onion, cilantro, paprika, cumin, chili powder, and salt in a food processor.  Reserve have to baste the chicken while grilling. Pour the rest over the chicken breasts. Marinate for a couple of hours.

Prepare lime sauce. Boil the tequila, lime juice, shallots, garlic, cilantro, salt, and pepper. Reduce to simmer. Simmer until reduced by half. Stir in heavy cream and butter.

Grill chicken using the reserved marinade to baste during grilling.

Top chicken with lime sauce and Pico de Gallo. Red Lobster also uses thin strips of crunchy tortilla to top it all off.

Shrimp Linguine

Red Lobster Restaurant Copycat Recipe

1⁄3 cup extra virgin olive oil
3 garlic cloves
1 pound shrimp, peeled, deveined and tails removed
2⁄3 cup clam juice (or chicken broth)
1⁄3 cup white wine
1 cup heavy cream
1⁄2 cup parmesan cheese, freshly grated
1⁄4 teaspoon dried basil, crushed
1⁄4 teaspoon dried oregano, crushed
8 ounces linguine pasta, cooked and drained

Heat oil in large skillet over medium heat. Add the garlic and reduce heat to low. Simmer until the garlic is tender. Add the shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan. Add  the clam juice (or chicken broth) and bring to a boil.

Add the wine and cook over medium high heat for 3 minutes, stirring constantly. Reduce the heat to low. Add the cream, stirring constantly. Add  the cheese, stirring until smooth. Cook until thickened.
Add the shrimp back in to the sauce. Heat thoroughly. Add the remaining ingredients except pasta.
Put pasta in a large bowl and pour sauce over pasta; toss gently to coat. Serve with additional grated parmesan cheese. Makes 6 servings.

Lobster & Shrimp Summerfest

Red Lobster is kicking off the summer with a new, limited-time event, Lobster & Shrimp Summerfest, featuring five entrees, two new drinks and a new dessert that are all infused with the fresh flavors of summer.

The Lobster & Shrimp Summerfest menu includes:

NEW! Lobster and Shrimp Overboard: Stuffed Maine lobster tail, garlic‐grilled jumbo shrimp skewer, Langostino Lobster and Shrimp Caprese Pasta, and hand‐battered jumbo shrimp.

NEW! Coastal Lobster and Shrimp: Wood‐grilled Maine lobster tail, summer ale BBQ‐grilled jumbo shrimp skewer and panko‐crusted red shrimp, served with a Meyer lemon aioli.

NEW! Langostino Lobster and Shrimp Caprese Pasta: Wild‐caught langostino lobster with shrimp, tossed in a warm tomato cream sauce with cavatappi pasta, roasted tomatoes, fresh mozzarella and basil.

NEW! Grilled Lobster and Red Shrimp: Wood‐grilled Maine lobster tail, paired with a garlic‐grilled skewer of wild‐caught jumbo Argentine red shrimp.

Seaport Lobster and Shrimp: Wood‐grilled Maine lobster tail, hand‐crafted garlic shrimp scampi and a jumbo garlic‐grilled shrimp skewer.

Ultimate Seafood Celebration

Just in time for the holiday season, Red Lobster is introducing the Ultimate Seafood Celebration. During this limited-time event, guests can celebrate with a variety of special seafood dishes, seasonal cocktails and a brand-new dessert perfect for celebrating the season with family, friends and loved ones.

The Ultimate Seafood Celebration features a delicious dish for every seafood lover.

For guests who crave an abundant, delicious feast of lobster, shrimp and crab, the New! Grand Seafood Feast (pictured above) is a perfect choice. The dish features a stuffed Maine lobster tail with crab and lobster stuffing, steamed wild caught snow crab legs, savory brown butter scampi and golden brown, hand battered shrimp. 

For guests who enjoy grilled seafood, the New! Ultimate Wood Grilled Feast (pictured below) is a great choice, with a Maine lobster tail and two skewers of sweet, bourbon glazed shrimp and sea scallops  all prepared on an oak wood fire grill and served over a sweet and savory tomato jam.

Surf and turf lovers can try the New! Ultimate Surf and Turf, a lobster and crab stuffed Maine lobster tail, topped with creamy lobster sauce, paired with an oak wood fire grilled peppercorn NY Strip steak and a fresh, roasted Portobello mushroom sauce.

To complement their meals, guests can choose from a selection of seasonal cocktails and a brand new dessert. The New! Berry Winter Smash combines Wild Turkey American Honey bourbon, sour mix and sweet, juicy muddled blackberries. The Old Fashioned, a cocktail classic, is also being offered with Knob Creek  bourbon whiskey. To finish the meal with a sweet treat, guests can try the New! Warm Caramel Toffee Cake, a toffee infused pound cake topped with caramel and honey roasted pecans and served with vanilla ice cream.

Island Escape Menu

Red Lobster is rolling out a new selection of limited time seafood  entrees, along with a new limited time cocktail, all prepared with the fruits and flavors of the summer.

The dishes feature combinations of craveable seafood like lobster, crab and jumbo shrimp, all complemented by bold, island inspired tastes such as pineapple salsa, mango beurre blanc and Captain Morgan infused BBQ sauce.

The Island Escape Menu includes:

  • Island Seafood Feast: A wood grilled Maine lobster tail, snow crab legs, jumbo coconut shrimp and a jumbo shrimp skewer topped with a spicy tropical glaze and sweet pineapple salsa.
  • Lobster and Shrimp in Paradise: A Maine lobster tail dipped in pina colada sauce and panko crusted, paired with a jumbo grilled shrimp skewer glazed with Captain Morgan infused BBQ sauce.
  • Caribbean Grilled Salmon and Shrimp: Wood grilled, fresh salmon drizzled with Captain Morgan-infused BBQ sauce and topped with shrimp in a mango beurre blanc.
  • Caribbean Grilled Chicken and Shrimp: Wood grilled chicken breasts drizzled with Captain Morgan-infused BBQ sauce and topped with shrimp in a mango beurre blanc.

Guests can pair any of the promotion’s tropical entrees with a new cocktail – Island Sunset Margarita. This new limited time drink blends Malibu Red with pureed strawberries, pineapple juice and Red Lobster’s house margarita mix on the rocks.