CopyKat Recipes » red lobster

Red Lobster Bacon Wrapped Sea Scallops

Stephanie — Tue, 15 Sep 2009 01:20:26 +0000

The Red Lobster bacon wrapped sea scallops have been on the menu at Red Lobster for a long time. The reason is that they are so tasty. Sea scallops are marinaded in wine and butter, and then wrapped in bacon before cooking.

1 1/2 lbs. sea scallops

1/3 lb. bacon, cut slices in half

1/4 lb. butter, melted

1/2 C. dry white wine

1 tbsp. lemon juice

1/2 tsp. paprika

1/2 tsp. seasoned salt

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.

Red Lobster Cajun Shrimp

Stephanie — Thu, 10 Sep 2009 00:46:08 +0000

Red Lobster made for one of their unlimited shrimp feasts, barbeque style shrimp. Barbeque style shrimp is a Cajun way of making shrimp, spicy and buttery this is an easy way to make shrimp in a unique style. Now when we say barbeque style shrimp, that doesn’t mean shrimp covered with barbeque sauce, rather, it is shrimp baked in the oven in a spicy sauce. Be sure to serve this with rice or plenty of bread so you can mop up the extra sauce.

1 lb. shrimp, use at least medium size
1/2 C. margarine
4 tsp cayenne pepper
3 tsp salt
2 tsp black pepper
2 tsp paprika
2 tsp cumin
2 1/4 tsp dry mustard
1 tsp dried thyme
1 tsp dried oregano
2 tsp onion powder
2 tsp garlic powder

Preheat your oven to 400 degrees. Place the margarine in a 13 x 9 baking pan, and then place the pan in the oven. While the pan is in the oven wash and peel shrimp. Devien the shrimp. By the time you have finished prepping the shrimp, the margarine should be melted in the pan. In a small bowl mix together the spices and blend well. Place shrimp into the pan, and then sprinkle on the seasonings you have just blended together on the shrimp. Mix the shrimp, margarine, and spices until the shrimp is coated well with margarine and shrimp. Bake for approximately 15 minutes, remove shrimp, and check for doneness. The shrimp should be pink when done.

So, our recipe uses margarine, as most restaurants use margarine because it is less expensive than butter. If you really want to try to ramp up this recipe use butter instead of margarine. Be sure to serve the shrimp with fresh lemon wedges.

Red Lobster Lobster Pizza – you can make these quickly and easily.

Stephanie — Tue, 19 May 2009 01:41:22 +0000

These are tasty little appetizer pizzas that can’t be beat. These are so fresh tasting with chopped fresh tomatoes and fresh julienned basil.

1 flour tortilla (per pizza)
Land O’ Lakes™ Roasted Garlic Butter Spread
2 tbsp. grated Parmesan cheese
4 oz. drained roma tomatoes (approx. 2-3 tomatoes) diced 3/8″
2 tbsp. fresh basil cut in 1/8″ julienne strips
2 oz. lobster meat cut in 1/2″ – 3/4″ chunks
1/2 cup Italian six-cheese blend

Heat oven to 450 degrees.
Lightly brush entire topside of tortilla with garlic butter (edge to edge).
Sprinkle two tablespoons Parmesan cheese over the garlic butter.
After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef’s knife, cut into 1/8″ strips. Do not chop. Sprinkle evenly over the diced tomatoes.
Make sure lobster meat is cut into 1/2″ – 3/4″ chunks. Portion lobster meat, drain it and then sprinkle it evenly over the tomatoes.
Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
Refrigerate until ready to cook.
Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt.
When oven is ready, place pizza on pan and cook approximately four to five minutes.
Remove from pan and cut into eight wedges.
Squeeze fresh lemon over pizza for extra flavor and serve.

Additional Tips

Be sure you drain the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.

Red Lobster Shrimp Scampi – this is a terrific buttery shrimp dish that you won’t want to miss, and you can make this recipe at home, anytime.

Stephanie — Sun, 10 May 2009 23:05:51 +0000

Red Lobster used to prepare this recipe from scratch, they now use a mix to make this tasty dish. Now, you can make shrimp scampi anytime at home with our recipe, and we will show you how. Shrimp is cooked in a buttery sauce that is infused with garlic. You may want to serve this shrimp up with some pasta and a salad to make a complete meal.

1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 tsp. minced Garlic
1 lb. 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 Pasta

Stephanie — Sun, 29 Mar 2009 14:36:32 +0000

This dish is filled with flavor as shrimp and clam juice combine to give you a pasta dish bursting with seafood flavor. Besty sent in her recreation of this wonderful dish from the Red Lobster. This is very easy to make !

1/3 C. olive oil
3 cloves garlic, minced
1 lb. shrimp, peeled, deveined and remove tails
2/3 C. clam juice or chicken broth
1/3 C. dry white wine
1 C. heavy cream
1/2 C. freshly grated Parmesan cheese
2 Tbsp. each lemon juice and chopped parsley
1/4 tsp. each dried basil leaves and dried oregano leaves, crushed
1 package linguine pasta (8 ounces) cooked and drained

Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam
juice (I use the chicken broth when I’m out of clam juice); bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until
smooth. Cook until thickened.

Add shrimp to sauce. Heat through. Add remaining except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired. Makes 6 servings.

Red Lobster Clam Chowder

Stephanie — Sun, 29 Mar 2009 14:24:59 +0000

Enjoying tasty clam chowder that tastes so close to the Red Lobster isn’t a secret, you an make our copy cat recipe at home.

2 C. Russet Potatoes (peeled and cubed 1/2″ X 1/2″ pieces)
1 Stick Butter
2 Tbsp. Diced Green Onion (bulb only)
1/4 C. Flour
2 Cans Minced Clams (6.5 oz, with juice)
1 tsp. Salt (or to taste)
16 oz Half and Half
1/2 C. Whole Milk
1/3 C. Clam Juice
Fresh Parsley (minced for garnish)

Place potatoes in saucepan and cover with water, cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color. Add flour to butter and stir briskly. Mixture will start to thicken. Add half and half a little at a time while stirring briskly. Mixture will be creamy and will look like thick cream. Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture. On medium low temperature bring chowder to a slow boil. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.

Hard rolls, fresh whipped butter, and cozy fire will warm your tummy and your soul…

Red Lobster Pina Colada Dipping Sauce

Stephanie — Fri, 13 Feb 2009 15:15:27 +0000

This is a delightful sweet dipping sauce perfect for shrimp, or even chicken nuggets. Our version of this sauce tastes just like the Red Lobster’s PPina Colada Dipping Sauce.

1 C. Pina Colada Mix (Major Peters mix was used)
1/4 C. Water
2 Tbsp. Crush Pineapple (drained)
1 Tbs. + 1 tsp. Sweetened Coconut Flakes
3 Tbs. + 1 tsp. Powder Sugar
1+1/2 tsp. Corn Starch
3 tsp. Cold Water

Mix Pina Colada, water, crush pineapple, coconut, and powder sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 – 12 minutes. Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 – 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.

Red Lobster Cheddar Bay Biscuits – make delicious biscuits just like they do.

Stephanie — Sat, 07 Feb 2009 04:14:42 +0000

You can make terrific Cheddar Bay Biscuits just like they do. These are incredible out of the oven, and with a touch of butter, these are simply devine. You can make recipes that taste like Red Lobster, easily at home. This recipe was sent in by Janelle.

2 C. Bisquick
1/2 C. cold water
3/4 C. grated, sharp cheddar cheese
1/4 C. butter
1 tsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning

Preheat oven to 450 degrees. Mix together baking mix, cold water, and grated cheese. Cut biscuits with a cutter, and place onto a baking dish. Melt butter and seasonings together. Brush with the butter and spices and bake for 8 to 10 minutes. However, you cannot make the EXACT biscuits, because they have a special butter/garlic sauce that is not available to the general public. See how they are!!

Red Lobster Cheddar Bay Biscuits II – make these cheesy garlicky biscuits at home.

Stephanie — Sat, 07 Feb 2009 03:39:04 +0000

This recipe was posted in the Orlando Sentinel Newspaper.

2 C. Bisquick
2/3 C. milk
1/2 C. shredded Cheddar Cheese
1/2 C. butter or margarine, melted
1/4 tsp. garlic powder

Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

Red Lobster Crab Alfredo

Stephanie — Wed, 04 Feb 2009 02:26:23 +0000

This recipe is very similar to the Olive Garden version, with a couple exceptions. Their sauce is a lighter sauce, so use half and half on this. Also buy a good brand name Parmagganio Romano cheese for this.

1 pint of Half and Half
1 stick of unsalted Butter
2 Tbsp. Cream Cheese
1/2 – 3/4 C. Parmesan cheese
1 tsp. Garlic powder
4 – 6 Crab legs

In a saucepan melt butter. When butter is melted add the cream cheese. When the cream cheese is softened add heavy cream and the Parmesan Cheese. Add Garlic Powder, and stir well. Simmer this for 15 – 20 minutes on low. You may wish to season with a little salt and pepper. Once again, a true person would not use the cream cheese, but it does help thicken the sauce up, without much difference to the taste, you can omit it, just be prepared to stay with the sauce a little longer to thicken it. Boil crab legs as you normally would in boiling water, crack open legs, lightly paper towel the meats so that you get the excess water off, and place the meats on top of the alfredo sauce and pasta.

Red Lobster Fondue

Stephanie — Tue, 03 Feb 2009 04:04:28 +0000

This is a tasty fondue, and easy to make. Don’t worry about keeping this one in a fondue pot.

2 C. Velveeta
1/2 C. Milk
1/2 tsp. Cayenne Pepper
1/2 tsp. Paprika
1 broiled Lobster tail or
1/4 lb. Crawfish tail meats
1/2 C. chopped Red Bell Pepper

Combine all in a saucepan, except the red bell pepper. Heat on low to medium heat until all is melted through. When ready to serve garnish with Red Bell Pepper, and some fresh parsley.