Red Lobster Mussels Marinara Clone Recipe

1 cup dry white wine
1 cup canned diced tomatoes with juice
2 Tbls. chopped fresh garlic
2 Tbls. chopped fresh basil
2 Tbls. chopped fresh parsley
1 tsp. salt
1/4 tsp. white pepper
2 doz. blue mussels – scrubbed, rinsed
1 Tbls. cornstarch
cooked pasta of your choice

In a large saucepan, bring wine, tomatoes, garlic, basil, parsley, salt, and pepper to a boil.

Add mussels to pan, cover, and simmer for 6-8 minutes, until all mussels have opened.

Stir in cornstarch and simmer until thickened, stirring constantly.

Serve over warm pasta.

Red Lobster Shrimp Diablo Clone Recipe

3 lbs. large, uncooked, unpeeled shrimp
milk – for soaking
1 cup unsalted butter – not margarine
1 jar BBQ Sauce – Red Lobster(r) uses Kraft(r)
1/2 cup catsup
1/4 cup hot sauce
1 Tbls. ground black pepper

Wash shrimp in cool water and remove heads if needed.

Soak shrimp in milk overnight.

Mix sauces and pepper in a sauce pan and stir until boiling.

Remove from heat and refrigerate for at least 4 hours.

Drain milk fromshrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour.

Bake uncovered in a 450 degree oven for 15 minutes (less time for smaller shrimp).

Red Lobster`s Sesame Ginger Seared Salmon with Asian Vegetables Clone Recipe

4 (8-10 oz) pieces of fresh salmon fillets, skinless
1/2 cup canola oil
2 tablespoons chopped green onions
28 ounces cooked Asian soba noodles or linguini
2 ounces red bell pepper, cut into thin strips
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces sliced button mushrooms
24 ounces Sesame Ginger Sauce (bottled or your favorite recipe)
Chef Paul Prudhomme’s Blackened Redfish Magic
Salt & Pepper

Asian Vegetable: Mix the raw bell peppers and mushrooms with the blanched broccoli and snow peas. Season lightly with salt and pepper.

Set aside.

Heat the Sesame Ginger Sauce in another pan or in the microwave.

Salmon: Lightly brush both sides of the salmon with oil and lightly season with Blackened Redfish Magic.

Pre-heat a non-stick sautee pan on medium-to-medium high heat. Place one tablespoon of oil into pan. Sear the seasoned fillets for 3-4 minutes.

Turn fish over and sear an additional 4-5 minutes or until desired doneness.

Place warm noodles on each plate. Top evenly with the vegetable mixture.

Place a salmon fillet in the center. Pour sauce over the top.

Red Lobster`s Roasted Maine Lobster with Crabmeat Stuffing Clone Recipe

***STUFFING:***

1 pound blue crab meat
1 teaspoon shallot, minced
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon bread crumbs
1whole egg
1 teaspoon lemon juice
1/8 teaspoon Worcestershire

***LOBSTER:***

2 whole Maine lobsters
1 stick butter, cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice

STUFFING: Blend all ingredients except crab. Fold in crab meat, refrigerate.

LOBSTERS: Split lobsters length wise with a large knife, remove stomach sac.

Place equal portions of crab stuffing in each head. Crack claws with the blunt side of knife. Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter.

Bake in a 400°F oven for 15 minutes. Serve with melted butter and lemon wedges.

Red Lobster`s Lobster Chops Clone Recipe

6 (four-to-five oz. ea) lobster tails (in the shell)
12 jumbo sea scallops with side muscle removed
1 1/4 cup Lemon-Garlic Butter Sauce
1 tablespoon seasoned salt
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted (for dipping)
12 eight-inch metal skewers

Preheat oven or grill to 450°.

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 1-2″ at the end of the skewer to prevent chop fromsliding off during cooking.

Lightly brush the topside of each Lobster Chop with Lemon-Garlic Butter. (A light coating will prevent “flare-ups” when grilling.)

Sprinkle the Lobster Chops with Season-All, place on a wax-paper lined tray and refrigerate until ready to grill.

Place Lobster Chops, meat side down, on preheated grill.

Cook for 4-5 minutes, rotating Lobster Chops 90 degrees after 2 minutes.

Turn Lobster Chops over and cook for another 4-5 minutes or until the lobster and the scallop have reached an internal temperature of 150°.

Lightly brush the meat side of each Lobster Chop with Lemon-Garlic Butter just before removing from the grill.

For each plate, place 3 Lobster Chops 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.

Red Lobster`s Crab Au Gratin Clone Recipe

8 tablespoons butter
1/2 cup onion, minced
2 tablespoons all-purpose flour
1 cup milk, scalded
1/2 teaspoon salt
1 dash of white pepper
1/4 cup sherry
12 ounces crab meat
1 cup crackers, finely crumbled
1/2 cup cheddar cheese, finely grated

Crumble crackers between waxed paper with a rolling pin.

Reserve just enough crumbs and cheese to top the casserole.

Melt 4 tablespoons of the butter in a large heavy skillet.

Add onion and sautee for about 5 minutes or until golden. Slowly add flour, stirring constantly over low heat.

When flour is blended, gradually add hot milk (scalded) and blend with a whip.

Continue stirring over low heat until the sauce begins to thicken. Add salt, pepper, and sherry, and continue stirring in a bowl.

Mix crab meat, sauce, and the extra cracker crumbs and cheese.

Place in a lightly greased baking dish.

Sprinkle reserved cracker crumbs and cheese on the top of the casserole. Dot the top with the remaining 4 tablespoons butter.

Bake uncovered at 350F for about 15 minutes or until the top is golden brown.

Red Lobster`s Hawaiian Skewers

1/2 pound shrimp, peeled, deveined & uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
bacon slices

*** Sauce:***

6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine

Red Lobster Shrimp Scampi Clone Recipe

1 cup White Wine
1/2 cup unsalted Butter. (do not use Margarine)
3 teaspoons minced Garlic
1 pound Shrimp, peeled and deveined

Bake at 350 degree oven for about 6 to 7 minutes.

Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.

Red Lobster Shrimp Salad Clone Recipe

24 cooked shrimp; cleaned
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon fresh chopped parsley
1/2 teaspoon old bay seasoning
2/3 cup celery; finely sliced
1 cantaloupe

Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.

Add the celery and shrimp.

Mix well. Refrigerate until served.

TO PREPARE CANTALOUPE: Cut in half. Remove seeds. Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand. Fill with shrimp salad and garnish with fresh chopped parsley.

Red Lobster Shrimp Quiche Clone Recipe

3/4 pound raw , peeled and deveined
4 eggs, well beaten rock shrimp , fresh or frozen
1 1/2 cup half and half cream
1 tablespoon salt
1 teaspoon salt
2 cups of water
1/8 teaspoon dry mustard
1 1/2 cup sliced fresh mushrooms
1 cup shredded mozzarella cheese
2/3 cup sliced green onion
2 unbaked 9-inch pie shells
1/4 cup butter or margarine, melted

Thaw rock shrimp if frozen.

Add salt to water and bring to a boil.

Place shrimp in boiling water; cook 30 seconds. Drain.

Rinse under cold running water for 1 to 2 minutes.

Remove any remaining particles of sand vein.

Chop rock shrimp .

Cook mushrooms and green onions in butter until they are tender, but not brown.

Combine eggs, half and half , salt and dry mustard; beat until smooth.

Layer half of the rock shrimp , half of the mushroom mixture and half of the mozzarella cheese in each pie shell.

Bake in a hot oven, 425 degrees, for 15 minutes; reduce heat to 300 degrees and continue to bake 30 minutes or until knife, when inserted in the center of quiche, comes out clean.

Let stand 15 minutes before serving.

Red Lobster Seafood Chili Clone Recipe

1/4 cup Olive oil
2 cups Chopped onions
2 Leeks, white only, trimmed
1 large celery stalk, chopped
8 Garlic cloves, minced
5 teaspoons Dried oregano
35 ounces Italian plum tomatoes,
16 ounces Clam juice
2 Dry red wine
1/2 cup “Santa Cruz Red Chili Paste”
5 teaspoons Freshly toasted cumin seed
1 tablespoon Salt
1 teaspoon Cayenne pepper
2 Red Bell peppers, seeded
12 Littleneck clams
12 Mussels, scrubbed
1 1/2 pound Scrod or lean white fish
12 large shrimp, peeled, devein
3/4 pound Bay scallops
1/2 cup Minced fresh cilantro

Heat oil in heavy Dutch oven over low heat.

Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes.

Add garlic and oregano, cook another 10 minutes then add tomatoes,
breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne.

Bring to a boil, skimming occasionally.

Reduce heat and simmer, partially covered, for about 1 hour, skimming.

Mix in bell peppers. Simmer uncovered for 20 minutes.

Cool. Refrigerate overnight.

Bring chili to a boil. Adjust heat so that liquid simmers briskly.

Stir well and adjust seasonings.

Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes.

Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute.

Add scallops, cover and simmer until fish is just opaque, about 2 minutes.

Ladle chili into bowls. Top with cilantro.