Red Lobster Alfredo

RED LOBSTER ALFREDO
Try this amazing Red Lobster Alfredo recipe...a must try ! Great tasting !

Red Lobster Recipes Ingredients

• 1/2 cup lobster fumet
• 1 tsp. Dijon mustard
• 1 cup fresh shucked lobster meat
• 1/4 tsp. Tabasco
• 1 1/4 cups freshly grated parmesan cheese 1/4 tsp. black pepper
• 1 tbsp. whole butter
• 2 cups heavy cream
• 4 each egg yolks
• 1/4 cup fresh chopped parsley
• 1 dash Worcestershire sauce
• 3/4 lb. fettucine pasta

Red Lobster Recipes Instructions

First of all over medium heat, in a medium size sauce pan, melt the whole butter and add the lobster fumet and the heavy cream and turn heat up to medium high.And then when cream is hot, just before boiling, add the parmesan cheese and whisk briskly until all the cheese is melted and dissolved into the cream. Next is to add the Worcestershire, tobasco, black pepper and Dijon and whisk thoroughly again. Reduce heat again to a fast simmer and allow mixture to simmer 20 minutes.

And then while the sauce is simmering, cook pasta to your preference, drain and set onto plates. Cut the
lobster meat into small pieces and add to sauce, add the egg yolks and turn heat to medium high. Sauce should be of medium thickness. Ladle sauce over pasta, sprinkle with fresh chopped parsley and serve. Wow...what a great tasting lobster alfredo....enjoy !

red-lobster-cheese-biscuits recipe click here

Red Lobster Thermidor

Red Lobster Thermidor
Try this red lobster recipe.... its recommended ! Amazing !

Red Lobster Recipe Ingredients

• 2 each shucked, quarter lobsters
• 1/2 cup lobster stock
• 1 tbsp. olive oil
• 1/4 cup white wine
• 1/2 cup chopped scallions
• 1/4 cup brandy
• 1/2 cup minced green bell peppers
• 1 tsp. Dijon mustard
• 1/2 cup chopped mushrooms
• 1.5 cups white sauce
• 2 tbsp. chopped fresh tarragon (or 1 tbsp. dry) 1/2
• cup fresh grated parmesan cheese
• 1/4 tsp. black pepper

Red Lobster Recipe Instructions

Follow the cooking method for sauteed lobster. Keep the shell intact and carefully remove the meat from the body. Reserve the tamalley in a bowl and place in oven. Cook for approximately 45 minutes or until top of quiche is golden brown. Remove from heat and let stand for 15 minutes. and cut the meat into small bite sized pieces. In a medium sized saute pan, heat olive oil over medium-high heat.

Add scallions, bell peppers, chopped mushrooms, tarragon and black pepper.
Cook 2-3 minutes until vegetables just start to soften, then add brandy and wine and turn heat to high.
When liquid is boiling, add lobster stock and reduce to almost a glaze by lowing heat to medium. Add the white sauce and Dijon mustard and blend thoroughly.
Add the lobster pieces and tomalley and mix together. When mixture starts to bubble, remove from heat.
Place mixture in shells, top with parmesan cheese and sprinkle with paprika. Set under a preheated broiler and brown.
Serve immediately....and the red lobster recipe ..the nice Thermidor is ready to serve you....hmm..what a nice red lobster...! Enjoy !

lobster-ceasar-salad

Lobster Bisque Recipe

Lobster Bisque

Another great Red Lobster recipe .......its recommended !

Red Lobster Recipe Ingredients

• 2 1-lb. cooked lobsters
• 1 cup lobster stock
• 4 tbsp. clarified butter
• 1 tbsp. tomato paste
• 1 med. minced onion
• 1 each bay leaf
• 1 lg. minced carrot
• 1 sprig fresh thyme
• 1 tsp. chopped garlic clove
• 1/4 cup brandy
• 1 stalk minced celery
• 2 cups heavy cream
• 2 tbsp. flour
• 1/4 tsp. paprika
• 1/2 cup dry sherry
• salt and pepper to taste

Red Lobster Recipe Instructions

Remove all meat and tamalley from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the saute pan with the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika. The red lobster is ready to serve....amazing taste !

red lobster recipe: lobster-alfredo.

Red Lobster Cheese Biscuits

Red Lobster Cheese Biscuits

Red Lobster Recipe INGREDIENTS

• 2 cups Bisquick
• 2/3 cup milk
• 1/4 teaspoon garlic powder
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Old Bay Seasoning
• 1/4 teaspoon kosher salt
• 1/2 teaspoon parsley flakes

Red Lobster Recipe INSTRUCTIONS

Heat oven to 450.

Mix Bisquick, garlic powder, milk and cheese until well blended.

Drop dough by spoonfuls onto ungreased cookie sheet.

Bake 8-10 minutes.

Combine butter, garlic powder, old bay, parsley and salt.

Melt in microwave for 20 seconds...and the red lobster recipe of cheese biscuits is ready !
red-lobster-broth-recipe

Filled and Baked Red Lobsters

Filled and baked Red Lobsters

A great red lobster recipe to try !

Red Lobster Recipes Ingredients:

• 2 red lobsters
• 1/2 tsp garlic paste
• 4 cups cracker crumbs
• Red lobster liver
• 1+1/2 cups margarine

Red Lobster Recipe Instructions:

Mix together melted butter into cracker crumbs and garlic powder in a mixing bowl. Clean the red lobsters by splitting them from their centre and then take out the belly and the veins. Sprinkle salt on the liver and put it aside for a while. Add to cracker crumb mixture to it and mix them all well. Stuff red lobsters with cracker mixture and Bake for 20 minutes at 450 degrees F or microwave on high for equivalent time...and the red lobster recipe is ready to serve..enjoy it !
red-lobster-pina-colada-shrimp

Red lobster Cantonese 1

Red lobster Cantonese 1

A great red lobster recipe to try !

Red Lobster Recipe Ingredients :

• Raw Red lobster tails
• 3 Tbsp salad oil
• 2 Tbsp salted black beans( fermented, rinsed, drained, and finely cut)
• 2 garlic Cloves( finely sliced)
• 1 tsp ginger (minced)
• Boneless pork (finely chopped)
• 1 Green onion (finely chopped)
• 1 egg (whipped)

For Sauce:

• 1 Tbsp corn flour
• 1 Tbsp Soya sauce
• 1 Tbsp dried sherry
• 1/2 cup chicken broth
• white pepper to taste

Red Lobster Recipe Instructions:

Mix all sauce ingredients, whip them all together and put to one side. Place a cooking dish or a Chinese wok over high flame; when it turns hot, add oil to it. When oil starts to heat, add in the beans, garlic and ginger. Blend them thoroughly. Add pork and fry till colors starts to change to brown. Put in Red lobster and fry up until the meat turns colorless. Add in the sauce mixture and stir it till it comes to boil and coagulate. Put in onion and egg; mix and keep moving until the egg is cooked and set. The red lobster recipe is ready to serve...enjoy it !
red-lobster-broth-recipe

Red lobster broth Recipe

Red lobster broth Recipe

A great red lobster recipe to try !

Ingredients:

• 2 red lobsters (semi-cooked)
• 1 cup red lobster stock
• 1 tbsp. tomato puree
• 4 tbsp. butter
• 1 medium-sized onion (minced)
• 1 chopped carrot
• 1 bay-leaf
• 1 twig thyme
• 1 tsp. chopped garlic
• 1 stalk crushed celery
• 2 cups fresh cream
• 1/4 tsp. paprika
• 1/4 cup brandy
• 2 tbsp. refined wheat flour
• salt and pepper to taste

Instructions:

Separate cooked red lobster meat and its shell. Put it aside in a bowl to cool. Chop up the red lobster shells as finely as done. Warm up a moderately sized saut? pan and add butter when the pan is hot. As butter starts melting, add chopped shells. Trim down the heat level and heat shells for 2 minutes flipping the shell bits repeatedly. Put in the minced and chopped vegetables and cook covered for 5-10 minutes on low flame. Gradually dust over the refined flour and heat for another 5 minutes. Shift them all into a sauce pan or a pot. When the mixture is heated up and seems to be cooked, add the red lobsters stock gradually. Let the mixture cook for a few more minutes until the soup starts thickening. When the soup starts to coagulate, put in the tomato puree, thyme, bay leaf, and paprika for aroma. The red lobster recipe is ready...enjoy it ~
lobster-fettucine-with-chives

Red Lobster’s pina colada dipping sauce for shrimp

Red Lobster’s pina colada dipping sauce for shrimp

An amazing Red Lobster recipe to try !

INGREDIENTS

• 1 cup Pina Colada Mix
• 1/4 cup water
• 2 tbs. drained crushed pineapple
• 1tbs. + 1 tsp. sweetened coconut flakes
• 3 tbs. + 1 tsp. powdered sugar
• 1 + 1/2 tsp. corn starch
• 3 tsp. cold water

INSTRUCTIONS

Mix Pina Colada mix, water, pineapple, coconut and sugar in sauce pan. Heat on medium low until sauce begins to simmer, stirring frequently. Let simmer 10-12 minutes. Mix cornstarch and water together and add to sauce. Simmer 3-5 minutes longer while stirring.

Remove from heat and bring to room temperature. The Red Lobster recipe of pina colada dip is ready to serve....!
lobster-pistachio-chinese-salad

SUN-DRIED TOMATO TILAPIA IN A BAG

SUN-DRIED TOMATO TILAPIA IN A BAG

A great red lobster recipe to try...!

Ingredients:

• 8 Sheets of parchment paper
• 8 c. fresh Spinach, washed and dried
• Nonstick Cooking Spray fat-free
• 1 c. Carrots, shredded or matchstick cut
• 1 Red Pepper, cut into thin strips
• 8 Tbsp Sun-dried Tomato Vinaigrette Salad Dressing, fat-free
• All –purpose Salt Free Seasoning, to taste
• 4 Tbsp Sun-dried Tomatoes, chopped
• 4 ea 8-10 oz pieces of Tilapia, skin off*

INSTRUCTION

Preheat oven to 400 degrees.

Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.

Place ¼ Spinach in the center of each of 4 of the parchment of the Red Pepper slices to each stack.

Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.

Place one piece of Tilapia on top of the Spinach and Vegetable mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.

Sealing the bag:

Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.

Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed.

Cooking:

Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.

Place the bag onto a plate and slice the parchment open at the table to enjoy.The Red Lobster recipe is ready...enjoy it !

lobster-alfredo

Lobster Pistachio Chinese Salad Pistachio Vinaigrette

Lobster Pistachio Chinese Salad Pistachio Vinaigrette...an amazing red lobster recipe to try ! Nice one !

INGREDIENTS

* Lobster Pistachio
* 1 cup dry sherry
* 6 cups water
* 2 Tablespoons chopped ginger
* 3 Tablespoons chopped lemon grass
* 2 each 1 pound Maine lobsters, steamed and shelled
* 1 Tablespoon sesame oil
* 2 Tablespoons finely chopped carrots
* 2 Tablespoons finely chopped Chinese cabbage
* 1 Tablespoon finely chopped green onion
* 1/4 teaspoon ground dry ginger
* 1/4 teaspoon cayenne pepper
* 2 eggs, slightly beaten
* 2 teaspoons lemon zest, finely chopped
* 2 teaspoons Kikoman soy sauce
* 1/2 cup rice flour
* 2 cups coarsely chopped pistachio nuts
* 3 cups corn oil
* Chinese Salad
* 2 carrots peeled and julienned
* 2 red peppers, julienned
* 1/2 head Chinese cabbage, julienned
* Pistachio Vinaigrette
* 1 cup pistachio nuts
* 1 Tablespoon cilantro
* 1 Tablespoon fresh lime juice
* 1 Tablespoon honey
* salt & black pepper to taste
* 1 cup corn oil
* 1/2 cup rice vinegar


INSTRUCTIONS

1. In a 4 quart sauce pan add the sherry, water, ginger and lemon grass. Bring to a simmer. Add lobsters, then cover and continue cooking for 7 minutes. Cool quickly, then pick lobster meat out of shells and put pieces in large bowl.
2. In a sauté pan, heat sesame oil on medium-high heat; add carrots, Chinese cabbage and green onion. Sauté about 1 minute; drain oil and add vegetables to lobster meat.
3. Add ginger, cayenne pepper, eggs, lemon zest, soy sauce and rice flour. Mix together. Set in refrigerator for 1/2 hour.
4. Roll lobster mixture into balls about the size of a golf ball then roll into chopped pistachio nuts. Heat corn oil in wok to about 325 degrees. Add lobster balls to oil, moving around until heated through and golden brown. Set aside.
5. Place the julienned carrots, red peppers and Chinese cabbage into clean bowl.
6. Make vinaigrette in a food processor. Add pistachio nuts, cilantro, lime juice, honey, and salt & pepper. Blend well and slowly add corn oil and rice vinegar.
7. Toss salad with vinaigrette (save small amount of vinaigrette to garnish). Assemble salad in the middle of individual serving plates. Drizzle a little of the leftover vinaigrette around salad.
Place two lobster balls to plate and the red lobster recipe is ready to serve.. great !

lobster-cantonese.

Grilled Red Lobster Stuffed Crepes Baby Shrimp Hollandaise Blueberry

Grilled Red Lobster Stuffed Crepes Baby Shrimp Hollandaise Blueberry...try this red lobster recipe....great !

INGREDIENTS

* Crepe Filling
* 8 each 1¼ pound lobsters
* 1 cup low-fat or fat free yogurt
* ¼ cup low-fat cream cheese
* 2 eggs (or egg beater supplement)
* 1 Tablespoon lemon juice
* 1 bunch cilantro, chopped
* Marinade for Lobster
* 2 Tablespoons oil
* 2 cups white wine
* 1 bunch cilantro
* 1 bunch fresh basil
* ½ cup lemon juice
* 1 teaspoon fresh cracked pepper
* 1 teaspoon salt

INSTRUCTIONS
* Cook lobsters for about 9 minutes. Liberate lobster separating the tail meat from the claw meat. Marinate the tail meat for about an hour or overnight if you have the time. Lightly marinate the lobster claws and reserve them for garnishing the plate. Lightly grill lobster tails and let cool. Make your cream cheese and yogurt mixture, folding in the sliced lobster tails, white wine, cilantro, and eggs, try not to break the lobster pieces too much so the filling will have some body.

Crepes
INGREDIENTS

• ¼ cup sifted flour
• ½ teaspoon salt
• 1 Tablespoon sugar
• 2 eggs, well beaten
• ¾ cup milk
• 1 Tablespoon butter, melted

INSTRUCTIONS
For the crepes, first mix all of the dry ingredients in bowl.Next, mix all the wet ingredients together in a bowl. Slowly add the dry ingredients to the wet mix until at desired consistency, which is a little loose. Ladle batter onto a greased griddle and cook just like a pancake. Let cool before stuffing. You will need 16 crepes.

Shrimp Hollandaise
INGREDIENTS

• 6 egg yolks
• 1 Tablespoon white wine
• 2 teaspoons lemon juice
• 4 cups butter, melted
• 16 ounces baby shrimp
• ¼ teaspoon white pepper
• ½ teaspoon salt
• 1 teaspoon Tabasco

INSTRUCTIONS
The Shrimp Hollandaise is started by mixing the eggs, white wine, and lemon juice together in a bowl. Heat this mixture over a steam bath or flame until just starting to froth. Slowly start to add the clarified butter mixing rapidly. Keep adding butter until the mixture thickens into a medium consistency. This portion is the base for your sauce. To finish sauce steam or blanch baby shrimp add a little at a time to the sauce. Try not to overwhelm the sauce. Finish with the white pepper, salt, and Tabasco.

Blueberry Compote
INGREDIENTS

• 8 ounces fresh blueberries
• ¼ cup balsamic vinegar
• 1 Tablespoon lemon juice
• ½ cup sugar
• Blackberry Compote
• 8 ounces fresh blackberries
• ¼ cup balsamic vinegar
• 1 Tablespoon lemon juice
• ½ cup sugar

INSTRUCTIONS
The Blueberry and Blackberry compote is very simple to make and very tasty. First, rinse berries in cold water. Heat berries in heavy saucepan at a slow rate. While the berries are heating, reduce some balsamic vinegar by about one-third. When berries are ready, add the
lemon juice, sugar, and balsamic reduction together to finish the compote.

Garnish Items

• 2 tablespoons confectionary sugar
• claws from each lobster
• 1 bunch fresh chives or green onion
• zest of two lemons

INSTRUCTIONS
To assemble the plate you need to take one of your fresh crepes and place about 2 ounces of the lobster filling into the center of the disc. Roll the crepe into a cylinder, usually two crepes per
plate. Bake in oven on 350 degrees for about 15 minutes. Slice stuffed crepes on a bias into about half inch slices. Position pieces on plate in creative manner. Spoon compote onto plate, lightly
dusting with confectionery sugar. Top crepes with hollandaise. Finish plate with the leftover whole claws and fresh chives and lemon zest. At last the red lobster recipe is ready to serve...enjoy the feast !

lobster-with-saffron-sauce

Lobster Roll Cranberries Sweet Potato Puree

Lobster Roll Cranberries Sweet Potato Puree...a great red lobster recipe to try...nice one !

INGREDIENTS

* Lobster Roll
* ½ cup packed dry cranberries
* ¾ cup ruby port
* 5 ounces native Maine shrimp, shelled
* To taste fine sea salt and white pepper
* 1 large leek, greens removed, split, leaves separated and lightly steamed
* 4 each lobster tails, precooked and shelled
* Simmer cranberries in port for 20 minutes. Blend the cranberries and port in a blender until a smooth puree is created.

INSTRUCTIONS
Cool this cranberry mixture well. In a food processor, blend the cranberry/port mixture and shrimp together to form a smooth paste and season the mixture with salt and pepper. Lay out the leek leaves, one overlapping the other by at least ¼ inch and trim the sheet of leeks to 5''x7" rectangle. Season the leek sheet and spread a thin layer of the shrimp mixture over the entire sheet. Season two lobsters tails and spread some of the shrimp paste onto the underside of one of the tails and place the other tail on top of it in the opposite direction so that an even cylinder is created. Place the tails near one end of the leek sheet and roll them up tightly in the leeks to create a "lobster roll". Repeat this process with the rest of the lobster and other ingredients. Chill the rolls for two hours before cooking.

INGREDIENTS

1. Sweet Potato Puree
2. 1 large sweet potato, baked and held hot
3. 2 tablespoons butter
4. 1 ounce fresh orange juice
5. 2 teaspoons maple syrup
6. To taste fine sea salt and white pepper

7.Scoop the flesh of the sweet potato into a blender and discard the skin. Add the butter, orange juice, and maple syrup and blend the mixture until it is very smooth. Force the puree through a fine strainer and season with salt and pepper. Check the flavor; depending on the natural sweetness and moisture content of the sweet potato, it may be necessary to add a little more syrup and/or orange juice to achieve the desired consistency and taste.
8. Cranberry Orange Compote
9. 2 cups fresh cranberries
10. ½ cup fresh orange juice
11. 1/3 cup sugar
12. 1 large shallot, thinly sliced
13. 1 each Valencia orange, zest only
14. ½ teaspoon ginger, minced
15. To taste coarsely ground black pepper
16. ½ cup fresh orange segments, liquid drained (no seeds, pith, rind, or membranes)
17. Place all ingredients except pepper and orange segments in a non-reactive pot and cook, stirring occasionally, until cranberries begin to pop. Remove from heat and add pepper to taste and orange segments.
18. Presentation
19. To garnish sliced chives
20. To garnish cured lemon zest
21. Heat a small amount of oil in an oven proof sauté pan. Season the leek and lobster rolls well. Sear each side of the roll until golden brown and crispy. Transfer the pan to a high temperature oven and cook until the lobster is hot. It does not take a long time to cook. Remember, the lobster meat is already cooked; it is simply being reheated. Meanwhile, heat the sweet potato puree and the cranberry orange compote in separate saucepans. Remove the hot "lobster roll" from the oven and slice in half on a bias. Place the two halves vertically on a warm plate with the cut face up. Drizzle some of the liquid from the cranberry orange compote onto the plate and spoon a few cranberries and orange segments around the plate.
Make a nice quenelle shape (smooth oval) out of the sweet potato puree and place it on the plate. Garnish the plate with the sliced chives and the cured lemon zest.
The red lobster recipe of roll cranberries are ready to serve....enjoy it ! Great feasts !

red-lobster-thermidor.

Lobster Tail Potato Flapjack Shallot Cream Cheese

Lobster Tail Potato Flapjack Shallot Cream Cheese ...an amazing red lobster recipe to try. Great one !

INGREDIENTS

* 1 Tablespoon garlic (mince)
* 1 teaspoon unsalted butter
* 2 teaspoon canola oil
* 1 egg
* 2/3 cup 1% milk
* 8 ounces red potato (grate)
* 2/3 cup all purpose flour
* 1¼ tsp baking powder
* 1 pinch salt and ground pepper
* 9 shallots, julienned
* As needed water
* 6 ounces cream cheese
* 1 teaspoon chives, chopped fine
* 1 teaspoon parsley, chopped fine
* To taste salt and ground pepper
* 4 each 4½ ounce lobster tails
* 1 lemon (8 wedges)
* ½ ounce baby greens
* 1 teaspoon lobster roe (dried)

INSTRUCTIONS

1. Make the Flapjacks: In a sauté pan over low heat, simmer the garlic in butter and oil until golden brown. Once brown let cool. Add egg, milk, and potato, mix well. Add flour, baking powder, salt and pepper, mix well. Divide batter in to 4 equal portions. Over medium heat in a lightly oiled skillet, place a portion of batter. Cook until bubbles form on top. Flip and cook until firm. Repeat until all portions are cooked.
2. Make the Caramelized Shallot Cream Cheese: Place shallots in a heavy bottom sauté pan. Place pan over medium-low heat. Stir occasionally and deglaze with water as needed. Cook until dark brown. Remove from heat. Mix with cream cheese, herbs, salt and pepper.
3. Steam or boil the lobster tails until cooked through. Remove shells but leave the tail fins intact. Clean and rinse out the sand track. Present each entree with one lobster tail, one flapjack, two lemon wedges, a small bunch of baby greens, a quarter of the caramelized shallot cream cheese, and a sprinkling of lobster roe.
The red lobster recipe is ready to serve....Enjoy the lobster ! Great taste !

lobster-bisque-recipe.

Chilled Lobster Scallops Orange Glaze Saffron

Chilled Lobster Scallops Orange Glaze Saffron..an amazing red lobster recipe to try...!

INGREDIENTS

* 1 each lobster tail, precooked and sliced thinly on a bias
* 2 large fresh sea scallops, sliced thinly
* 3 each chives, minced
* 1 recipe Herbed Orange Glaze - see below
* 1 recipe Saffron Oil - see below
* 1 recipe Tarragon Oil - see below
* Dress slices of lobster and scallops with Herbed Orange Glaze.

Layer the slices of lobster and scallops, in an alternating style, in a small tower formation in the center of a small plate. Using a squirt bottle, drizzle a ring of each oil around the tower of lobster
and scallops. Garnish with a sprinkling of minced chives.

INSTRUCTIONS

Herbed Orange Glaze:

• 1/2 cup sugar
• 1/3 cup water
• 1¼ cup dry white wine
• 2 each shallots, chopped
• 1 each juice of Valencia orange
• 4 sprigs tarragon

Heat water and sugar until sugar is completely dissolved. Add white wine and shallots and reduce by 2/3. Add orange juice and tarragon sprigs and reduce to a glaze consistency.
Saffron Oil:

• 1 Tablespoon saffron, ground
• As needed water
• 1 cup oil

INSTRUCTIONS
Add water to saffron until a ketchup-like consistency or paste is made. Add oil and mix well. Place in a sealed jar and keep at room temperature, shaking frequently. Let mixture sit overnight and then strain the mixture through a coffee filter. Discard coffee filter and portion of mixture that did not go through the strainer. The finished saffron oil is the liquid that did go through the coffee filter. Put in squirt bottle.

Tarragon Oil:

• 1 cup fresh tarragon leaves
• ½ cup oil
• Blanch the tarragon in boiling water and then immediately remove tarragon to a bowl of ice water to shock it and stop its cooking process. Remove tarragon from ice water after it has cooled (only a few minutes) and squeeze any excess water from the herb.

INSTRUCTIONS
Blend the tarragon in a blender with oil. Allow mixture to sit for several hours, covered with plastic wrap and place in a refrigerator. Be sure plastic wrap is pushed down on top of the oil mixture - it should be touching the mixture like a blanket to ensure that no oxygen enters the mixture and browns the oil. Then, strain the oil mixture through a coffee filter. Discard filter and portion of mixture that did not go through the strainer. The finished tarragon oil is the liquid that did go through the coffee filter. Place tarragon oil in the refrigerator, covered with plastic wrap as
before. Place in squirt bottle. The Red lobster recipe is ready to serve..amazing taste ! Enjoy the party !

Red Lobster Shrimp Pasta Recipe

Red Lobster Shrimp Pasta Recipe....another great red lobster recipe to try ! nice one !

INGREDIENTS

• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1 pound shrimp, peeled, deveined and remove tails
• 2/3 cup clam juice or chicken broth
• 1/3 cup dry white wine
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons each lemon juice and chopped parsley
• 1/4 teaspoon each dried basil leaves and dried oregano leaves, crushed
• 1 package linguine pasta (8 ounce size) cooked and drained

INSTRUCTIONS

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 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.
This nice red lobster recipe is ready to serve with additional grated Parmesan cheese, if desired. Enjoy it !

lobster-ceasar-salad

Red Lobster’s Dungeness Crab Bisque

Red Lobster’s Dungeness Crab Bisque...a great red lobster recipe....try it !

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 — thawed if necessary
• Salt — to taste
• Chopped parsley

INSTRUCTIONS

Saute onion in butter. Add flour; cook and stir 1 minute.
Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.
Break crab into chunks; add to broth. Salt to taste. Heat thoroughly. Garnish with parsley.The red lobster recipe is ready to serve....enjoy !

Red Lobster Trout Vera Cruz

Red Lobster Trout Vera Cruz... an amazing red Lobster recipe to try ! Nice 1

INGREDIENTS

• 2 trout fillets
  Marinade :
• 1/4 cup black olives, sliced
• 1/4 cup green olives, sliced
• 1/2 cup olive oil
• 1/2 cup white wine
• 1 tsp oregano
• 1/2 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup tomatoes, chopped

INSTRUCTIONS
1 Mix marinade and let sit 5 minutes.
2 Brush the trout with butter, and sprinkle with salt and pepper and place in a baking pan.
3 Pour marinade over the fish and bake at 350F for 20 to 25 minutes.
The Red Lobster recipe is ready to serve...enjoy it !

Big Prism

Red Lobster Shrimp Tree Recipe

Red Lobster Shrimp Tree Recipe

INGREDIENTS
3 pounds shrimp, fresh or frozen
2 quarts water
1/2 cup salt
4 large bunches curly endive
1 plastic foam cone, 2 1/2 ft. high
1 plastic foam square, 12 x 12 x 1 inch

***Cocktail Sauce***
1 1/2 cup catsup
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
2 tablespoons horseradish
1 1/2 teaspoon sugar
1 dash hot sauce
Salt and pepper to taste
Turn this recipe into a puzzle! [click]


INSTRUCTIONS

Thaw frozen shrimp. Place shrimp in boiling salted water. Cover and simmer about 5 minutes or until shrimp are pink and tender. Drain.
Peel shrimp leaving the last section of the shell on. Remove sand veins and wash. Chill. Separate and wash endive. Chill.
Place cone in the center of the plastic foam square and draw a circle around the base of the cone. Cut out the circle and insert cone. Cover base of cone with overlapping leaves of endive. Fasten
endive to the plastic foam with toothpick halves. Start at the outside edge of the base and work up. Cover fully with greens to resemble Christmas tree.

Attach shrimp to tree with toothpicks. Combine all ingredients for cocktail sauce and chill. Provide cocktail sauce for dunking. The Red Lobster recipe of shrimp is ready to serve...great taste ! Enjoy !

Red Lobster Recipe of Shrimp Scampi

Red Lobster Recipe of Shrimp Scampi

INGREDIENTS

• 1 cup White Wine
• 1/2 cup unsalted Butter
• 3 tablespoon minced Garlic
• 1 pound Shrimp, peeled and deveined
• salt & pepper, to taste

INSTRUCTIONS
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.
The red lobster recipe is ready to serve....enjoy the shrimp scampi...!

Red Lobster Hawaiian Skewers

Red Lobster Hawaiian Skewers

A great red lobster recipe to try!!
INGREDIENTS

• 1/2 pound shrimp, peeled & deveined
• 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 (i prefer regular barbecue sauce with this recipe)
• 16 ounces salsa
• 2 tablespoons pineapple juice
• 2 tablespoons white wine

INSTRUCTIONS
Blend sauce ingredients together.
Skewer pineapple chunks, shrimp, scallops, bell pepper wedges, and bacon slices folded in half.
Baste each skewer evenly on each side and grill.
Cook over a hot grill until shrimp are a pink color. Be careful not to overcook or the shrimp will be rubbery. The Red Lobster recipe of skewers is ready to serve with white rice. Enjoy !