Shrimp Gumbo

This recipe is full of the bright and spicy flavors of Andouille sausage and Creole seasoning. Red Lobster’s menu item inspired this dish, which you can make at home.

Serves 10 | Prep. time 35 minutes | Cooking time 1 hour 30 minutes

Ingredients

• 1½ cups butter, melted
• 1½ cups all-purpose flour
• 2 cups onions, chopped into ⅜-inch pieces
• 1 cup green pepper, chopped into ⅜-inch pieces
• 1 cup celery, chopped into ⅜-inch pieces
• 1 pound Andouille sausage, cut into ½-inch pieces
• ½ pound tasso (smoked meat), cut into ½-inch pieces
• 1 tablespoon paprika
• 3 tablespoons Creole Seasoning, like Bayou Blast or Old Bay
• 2 teaspoons gumbo filé, ground
• 1 teaspoon ground ancho chili (optional)
• 2 ½ quarts chicken stock or broth
• 2 tablespoons brown sugar
• 2 bay leaves
• ½ pound shrimp, cleaned and peeled with tails removed
• Salt and pepper

Directions

1. Melt the butter in a heavy pot over medium heat. Stir in the flour, mixing constantly until it thickens and turns a dark chocolate color. This will take about 20 minutes, so make sure you keep stirring so it doesn’t burn.
2. Add the onions, green peppers, celery, sausage and tasso. Keep stirring until the vegetables get soft.
3. Stir in the paprika, Creole seasoning, ancho chilies and gumbo file. Continue to stir for about 2 more minutes.
4. Whisk in the cold chicken stock and keep whisking until the broth is well combined and there are no lumps. Add the bay leaves and brown sugar and bring to a boil.
5. Reduce heat to low and cook for about 1–1½ hours, stirring occasionally.
6. About 15 minutes before the gumbo is done, add the shrimp and salt and pepper to taste.
7. Serve

 

 

Broiled Lobster Tails

Of course, Red Lobster is famous for its broiled lobster tails, and this recipe, which was inspired by the original, will impress when served at home.

Serves 4 | Prep. time 5 minutes | Cooking time 8 minutes

Ingredients

• 4 lobster tails, halved lengthwise
• 1 cup butter
• 1 teaspoon dried rosemary
• ½ teaspoon dried thyme
• ¼ cup white wine vinegar

Directions

1. Preheat oven to broil.
2. Cover a baking dish with aluminum foil. Put the tail halves on the foil cut sides up.
3. Melt the butter in a pot over medium-high heat. Add the rosemary, thyme, and white wine vinegar, stirring to combine.
4. Pour some of the butter over the lobster and transfer to the oven. Broil for about 7 minutes, turning the tails over every couple of minutes and basting with more of the butter-and-herb mixture.
5. Remove from the oven and serve with extra butter.

 

 

Cheddar Bay Biscuits

No Red Lobster cookbook would be complete without a recipe inspired by their world-famous Cheddar Bay Biscuits. Enjoy these with a bowl of soup or a salad, or just make a batch and eat the whole thing. It’s hard to stop after just one.

10 biscuits | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional)
• 1 cup buttermilk
• ½ cup unsalted butter, melted
• 1½ cups sharp cheddar cheese, shredded

Topping

•  tablespoons unsalted butter, melted
• 1 tablespoon fresh parsley leaves, chopped
• ½ teaspoon garlic powder

Directions

1. Preheat the oven to 450°F.
2. Line a cookie sheet with parchment paper.
3. Combine the flour, baking powder, sugar, garlic powder, salt and cayenne in a mixing bowl.
4. In a separate bowl, whisk together the buttermilk and butter. Pour over the flour mixture. Stir with a fork just until moist. The batter will be lumpy. Next, stir in the cheese, gently.
5. Scoop ¼-cup portions of the batter onto the lined cookie sheet.
6. Bake until the tops are golden brown (about 10–12 minutes).
7. Stir together the butter, parsley, and garlic powder to make the topping. Brush over the top of each biscuit.
8. Serve.

 

 

Sesame Ginger Seared Salmon

This Red Lobster-inspired salmon recipe is full of flavor and so easy to make. To serve with your favorite sides.

Serves 4 | Prep. time 15 minutes | Cooking time 15–20 minutes

Ingredients

• 4 (10–12-ounce) fillets salmon
• Chef Paul Prudhomme’s Blackened Redfish Magic or other blackened seasoning
• 1½ cups Lawry’s Sesame Ginger Marinade or other sesame ginger sauce (plus more for serving)
• 1-2 tablespoons vegetable oil
• Water
• 1 tablespoon sesame seeds

Directions

1. In a shallow dish, add the salmon and the sesame ginger marinade. With a brush, coat the fish fillets in the marinade. Sprinkle the fillets on both sides with the blackened seasoning. Let marinade for 30minutes to 1 hour.
2. Preheat oven to 450°F.
3. Add the oil to a nonstick skillet over medium-high heat. Add the seasoned fish to the hot skillet and cook for 3 minutes on each side to sear.
4. Transfer the fish to a baking dish that has a little bit of water in the bottom. Place the baking tray in the oven and bake for about 8–9 minutes.
5. Sprinkle with sesame seeds before serving.

 

 

Mussels Marinara

This recipe for mussels marinara is based on the menu item at Red Lobster. After making them at home, you may not want to go out to eat again.

Serves 6 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

• 2 dozen blue mussels
• 1 cup dry white wine
• 2 tablespoons garlic, finely chopped
• 1 (8-ounce) can diced tomatoes with juice
• 1 teaspoon salt
• ¼ teaspoon white pepper
• ½ cup loosely packed fresh basil, chopped
• 2 tablespoons fresh parsley, chopped

Directions

1. Wash, scrub, rinse, and drain mussels. Discard any open or cracked mussels.
2. Combine all of the ingredients except for the mussels in a large pot. Bring to a boil, then add the mussels.
3. Cover and let the mussels simmer for about 8 minutes or until the shells have opened. Discard any unopened ones.
4. Cook for about 2 more minutes uncovered.
5. Serve with a loaf of garlic bread, or Cheddar Bay Biscuits.

 

 

Key Lime Pie

Not very many desserts are as light and refreshing as Red Lobster’s Key Lime Pie. This copycat recipe allows you to make your own version in the comfort of your own home.

Serves 8 | Prep. time 5 minutes | Cooking time 20 minutes

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 4 egg yolks, beaten
• ½ cup Key lime juice
• 1 (9-inch) graham cracker pie shell
• Raspberry syrup
• Lime slices for garnish and lime zest

Directions

1. Preheat oven to 350°F.
2. In a large mixing bowl, beat the condensed milk with a hand mixer until it is fluffy. Add the egg yolks one at a time, making sure they are well blended. Add the Key lime juice and beat until the batter begins to thicken.
3. Pour the batter into the graham cracker pie shell. Bake for 20 minutes. Let cool and refrigerate until ready to serve.
4. Serve with raspberry sauce if desired and garnish with lime slices and sprinkle with lime zest.

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes: Making Red Lobster’s Most Popular Recipes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.