RED LOBSTER LOBSTER BISQUE
This is from the Red Lobsters. They were nice enough to give me the recipe. - The best of the ocean - and the kitchen - fits in one little bowl. As rich and delicious as lobster can be, it's a bisque that beats all.
Provided by Starfire aka Wendy
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
- Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
- Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
- Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
- Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
- Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
- Add the cognac (or brandy) and cook until the alcohol has evaporated.
- Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
- Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
- Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
- Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
- Chef's Tip:.
- Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.
RED LOBSTER'S LOBSTER CHOPS RECIPE - (4/5)
Provided by á-174942
Number Of Ingredients 9
Steps:
- 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 to 2 inches at the end of the skewer to prevent chop from sliding off during cooking. Lightly brush the topside of each lobsterchop with the 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 to 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. This recipe yields 4 servings.
RED LOBSTER® CHEDDAR BISCUITS
I made these with baked potato soup and loved it. Great addition! I gave them to a friend and he said they tasted just like the ones at Red Lobster®. The recipe will yield more if made into smaller biscuits. They are best served fresh out of the oven.
Provided by cookingmaniac
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a baking sheet.
- Combine flour, Cheddar cheese, baking powder, salt, and garlic powder in a bowl.
- Combine milk, 1/3 cup butter, and egg in a separate bowl. Mix into the flour mixture until chunky; be careful not to over-mix the batter.
- Drop batter by tablespoonfuls onto the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Brush melted butter on top and continue baking until golden brown, about 5 minutes more.
Nutrition Facts : Calories 379 calories, Carbohydrate 34 g, Cholesterol 90.2 mg, Fat 22.1 g, Fiber 1.2 g, Protein 11.1 g, SaturatedFat 13.5 g, Sodium 795.9 mg, Sugar 1.6 g
RED LOBSTER BACON WRAPPED SEA SCALLOPS RECIPE - (4.5/5)
Provided by maxwells4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Melt butter and wine together, when melted add paprika and seasoned salt. Drop scallops into melted wine and butter sauce. Allow scallops to marinade for about 30 minutes. Wrap each scallop with half piece of bacon, and fasten bacon with a toothpick. Place wrapped scallops onto a baking pan, and bake in the oven for about 8 minutes, then turn over and cook until done
LOBSTER FONDUE RED LOBSTER COPYCAT
I am not a huge fan of Velveeta cheese, but I do love it in this dish. It is very rich so a little goes a long way and it is best if served warm. I usually substitute the lobster meat for lump crab meat.
Provided by startnover
Categories Lobster
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Take the cap off the bread and hollow it out being careful to do it in chunks you can serve with the fondue.
- Spray the inside of the bowl and extra pieces of bread with light olive oil and broil till golden.
- Combine all other ingredients except red pepper and parsley in a sauce pan (if you are subbing with crab don't add here or it will lose it's lumps).
- Heat on medium low till cheese is melted.
- Stir in pepper (and crab if using).
- Pour as much as will fit into bread bowl.
- Garnish with parsley and serve hot with fondue forks.
- You will need a bread knife to cut the bread bowl up into chunks toward the end.
GRILLED LOBSTER AND POTATOES WITH BASIL VINAIGRETTE
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
Categories Salad Leafy Green Potato Shellfish Backyard BBQ Dinner Basil Seafood Lobster Summer Grill/Barbecue Gourmet Anniversary Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Plunge lobsters headfirst into a 12-quart pot of boiling salted water . Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water. Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil.
- Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander.
- When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin. Halve lobsters lengthwise using a large heavy knife. Reserve green tomalley and any orange roe from bodies for another use if desired.
- Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
- While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl. Add oil in a slow stream, whisking until well blended, then stir in basil.
- Halve potatoes. Oil grill rack, then grill potatoes, cut sides down, covered only if using a gas grill, turning over once, until grill marks appear, about 4 minutes total. Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.
- Oil grill rack, then grill 4 lobster halves, cut sides down, and all of claws, covered only if using a gas grill, until grill marks appear on meat, about 4 minutes. Turn over bodies and claws and grill in same manner 4 minutes more. Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered. Grill remaining lobster halves in same manner and add to same bowl, tossing to coat.
- Arrange arugula on a large platter and top with grilled lobster and potatoes. Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.
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5/5 (4)Published 2021-02-15Category Copycat Recipes, Recipe Roundup
- Red Lobster Cheddar Bay Biscuits. There’s no better way to start your meal than with Red Lobster cheddar bay biscuits. These deliciously buttery bites are easily the best biscuits out there.
- Red Lobster Shrimp Scampi. This is one of the most popular menu items. A generous helping of pasta is smothered with a delicious butter sauce and topped with plump, juicy shrimp.
- Red Lobster Tartar Sauce. Every fish dish needs a side of tartar sauce, and you can make your own with this copycat recipe! It’s perfectly creamy with that “tart” flavor that gives the sauce its name.
- Red Lobster Pina Colada Sauce. If you like pina coladas, you’ll have to try this tropical-flavored sauce! Top your savory filet with this fun and fruity flavor.
- Red Lobster Baked Cod. Cod is a sturdy fish that takes on the flavors of the seasoning you bake with. No one has a better seasoning than Red Lobster.
- Red Lobster Baked Potatoes. What could be special about a baked potato? Butter, sour cream, olive oil, and sea salt are some of the secret touches Red Lobster adds.
- Red Lobster Clam Chowder. Clam chowder is a tricky dish that delicately balances a creamy broth with the savory flavor of clam. Nail it every time with this Red Lobster copycat recipe.
- Red Lobster Whipped Sweet Potatoes. If you thought whipped potatoes were just for white potatoes, think again! This recipe calls for sweet potatoes to be whipped to perfection.
- Red Lobster Crab Stuffed Mushrooms. Stuffed mushrooms are the perfect appetizer, and Red Lobster makes them even better by adding crab meat to the filling.
- Red Lobster Artichoke Dip. Artichoke dip is a party staple, but why is Red Lobster’s so much better? Find out when you make this recipe! All of your favorite ingredients are in this recipe, and more.
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