Red Lobsters Copycat Recipes Red Lobster’s History

Red Lobsters Copycat Recipes – Red Lobster’s History

by

Alma D. Bryant

Try Red Lobster Copycat Shrimp Scampi and Red Lobster Copycat Dungeness Crab Bisque at home and see if you can tell the difference.

History of Red Lobster Restaurant

The founder of the Red Lobster Restaurant is Bill Darden. At 19 he opened his first restaurant, The Green Frog. The first Red Lobster opened in Lakeland, Florida , in 1968. A casual seafood restaurant centered on quality and service. In the 1970s the restaurant expanded to different parts of the United States. In 1995, the Red Lobster, Olive Garden and Bahama Breeze became part of Darden Restaurants.

Red Lobster Copycat Shrimp Scampi

Red Lobster Copycat Secret Recipes

Ingredients

1 cup White Wine

cup unsalted Butter

3 tablespoon minced Garlic

1 pound Shrimp, peeled and deveined

salt & pepper, to taste

Combine the butter, wine, garlic and shrimp in a pan.

Bake in a 350 degree F oven for about 7 minutes or

until the shrimp turn pink.

Be careful not to overcook the Shrimp.

Season with salt and pepper, to taste.

Serve.

Serves 2-4

Provided by: America s Secret Recipes

Red Lobster Copycat Dungeness Crab Bisque

Red Lobster Copycat Secret Recipes

Ingredients

1 tablespoon minced onion

2 tablespoons butter or margarine

2 tablespoons flour

2 cups chicken broth

2 cups half-and-half

1 pound Alaska Dungeness crab meat

Salt, to taste

Chopped parsley

Instructions

1. Sautee onion in butter until soft. Add flour; cook while stirring

for 1 minute.

2. Slowly stir in chicken broth and half-and-half; cook 5 minutes

while stirring.

3. Break crab into chunks; add to broth.

4. Heat thoroughly and add salt and pepper to taste. Garnish with

parsley.

Serves 4

Source: America s Most Wanted Recipes Volume 2

Cooking Seafood

Seafood Secret Recipes

1. Purchase seafood fresh or frozen. Clams and muscles should be alive in shell when purchased. With lobster and crab live is best but frozen is a second option.

2. Cook fresh seafood within 24 hours of purchase if not sooner.

3. With frozen seafood thaw immediately before cooking. Thaw fish in refrigerator.

4. When boiling lobster no special preparation is needed. Put the lobster in boiling water head first.

5. When cooking steam crabs done when shells turn bright red.

6. Steam muscles should be cooked for only 2-3 minutes in covered pan.

7. After cooked lobster s and crab s shells should be cracked and dip flesh in melted butter. If desired add lemon juice separately.

8. Sautee shrimp, scallops and clams. Can be sauteed in wine sauce, garlic butter, butter, margarine or oil. Watch and remove when cooked to desired taste.

9. For mixed-seafood main dishes steamed shrimp, scallops and clams can be used.

10. Marinated seafood in refrigerator.

11. Baking fish 10 minutes per inch of thickeness at 400-450 degrees F. Halfway through cooking time turn fish. When fish becomes opaque and thickest part of fish flakes.

Broiling

If fish one inch thick or less place 2 to 4 inches from heat. Pieces greater than one inch should be placed 5-6 inches from heat.

Frying

Saute: fish in approximately 1/8 inch of cooking oil or oil covers one side of fish. Cook for 3-6 minutes per side.

Deep Fry: Cooking oil should cover entire fish. Cooking time approximately 2-3 minutes or until fish golden brown.

Boiling:

Shrimp broiled in 4 cups of water per pound of shrimp. Bring water to broil place shrimp and simmer for 3-5 minutes.

Scallops broil for 3-5 minutes

There can be health riskes when consuming raw seafood.

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