Red Lobsters Lobster Chops Recipe 45 Food

COPYCAT RED LOBSTER'S GRILLED ROCK LOBSTER

Steps:

• Split rock tails lengthwise with a large knife. Mix seasoning with oil and lemon juice. Brush meat side of tail with marinade. Pre-heat grill and place rock tails meat side down and grill 5-6 minutes until well scored. Turn over lobster and cook another 6 minutes, brushing often with remaining marinade. Lobster is done when it is opaque and firm to the touch. Serve with drawn butter and fresh lemon, or for an interesting twist, roasted garlic can be added to butter.

RED LOBSTER'S LOBSTER CHOPS RECIPE - (4/5)

Steps:

• Preheat oven or grill to 450 degrees. 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 to 2 inches at the end of the skewer to prevent chop from sliding off during cooking. Lightly brush the topside of each lobsterchop with the Lemon-Garlic Butter. (A light coating will prevent "flare-ups" when grilling.) Sprinkle the lobsterchops with Season-All, place on a wax-paper lined tray and refrigerate until ready to grill. Place lobsterchops, meat-side down, on preheated grill. Cook for 4 to 5 minutes, rotating lobsterchops 90 degrees after 2 minutes. Turn lobsterchops over and cook for another 4 to 5 minutes or until the lobster and the scallop have reached an internal temperature of 150 degrees. Lightly brush the meat side of each lobsterchop with Lemon-Garlic Butter just before removing from the grill. For each plate, place 3 lobsterchops 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. This recipe yields 4 servings.

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.