28 Red Lobster Copycat Food

LOBSTER FONDUE RED LOBSTER COPYCAT

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.

RED LOBSTER LOBSTER PIZZA COPYCAT

Steps:

• Heat oven to 450°F.
• 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 unless it's fresh off the tail 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. (This prep is essential!).
• 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.
• Chef's Tip:.
• Be sure you DRAIN the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.
• I like to use a oblong pizza or cookie sheet so I can make a few at a time. I use Large 10" shells, or you can make personal pan pizzas with the small ones, just cut down the ingredients.

COPYCAT RED LOBSTER NANTUCKET BAKED COD

Steps:

• Preheat oven to 425 degrees F.
• Drizzle 2 tablespoons olive oil on the bottom of a 9x13-inch baking dish. Place the fish fillets in the dish and turn over to coat both sides with oil. Top the fish with lemon juice.
• In a small bowl, combine the salt, pepper, paprika, and cayenne pepper. Sprinkle the seasoning mixture over the fish.
• Top each fillet with two slices of tomatoes, slightly overlapping. Top the tomatoes with the remaining 2 tablespoons olive oil and the parmesan cheese. Bake until the fish is firm and opaque, about 10 minutes.
• Turn on the broiler and broil the top for about 1 minute to brown the tomatoes and cheese. Remove from the oven and serve with parsley and lemon wedges.

RED LOBSTER CHEDDAR BAY BISCUITS COPYCAT

Steps:

• Heat oven to 450 degrees.
• Mix bisquick, milk and cheese until a soft dough forms.
• Drop by spoonfuls onto an ungreased cookie sheet.
• Bake 6-8 minutes or until golden brown.
• Mix butter or margarine and garlic powder.
• Brush mixture over warm biscuits before removing from cookie sheet.