Red Lobster Restaurants- Home of Casual Seafood Dining for the Family

Red Lobster Restaurant Lobster and Shrimp Dinner

Red Lobster Restaurant Appetizer Copycat Recipes

• Red Lobster Copycat Garlic Cheese Sticks Recipe
• Red Lobster Crab Stuffed Mushrooms Copycat Recipe
• Red Lobster Copycat Recipe- Lobster Fondue
• Red Lobster Copycat Bacon-Wrapped Scallops Recipe
• Red Lobster Restaurant Crab Cakes Recipe Clone
• Bacon-Wrapped Stuffed Shrimp Red Lobster Recipe Clone

Red Lobster Garlic Cheese Biscuits Copycat Recipes- This Deserved a Category of its Own

• Red Lobster Garlic Cheese Biscuits Recipe Clone #1
• Red Lobster Cheddar Bay Biscuits Copycat Recipe #2
• Another Copycat Recipe for Red Lobster Cheddar Biscuits
• Another Red Lobster Copycat Cheese Biscuit Recipe With a Little Added Oomph

How to Cook a Lobster the Red Lobster Restaurant Way

• How to Cook a Lobster Properly
  Learn how to cook a lobster perfectly.

What a Catch- Fresh Lobster!

Fresh Lobster Delivered to Your Door

Red Lobster Copycat Recipes- Main Dishes

• Red Lobster Country Fried Flounder Recipe
• Red Lobster Shrimp Scampi Recipe – Copycat Restaurant Recipe
• Red Lobster Snow Crab with Red Sauce Copycat Recipe
• Red Lobster Amarillo Salmon
• Red Lobster Crab Alfredo Copycat Recipe
• Red Lobster Fish in a Bag Copycat Recipe
• Copycat Recipe of Red Lobster’s Fried Shrimp
• Red Lobster Mussels Marinara
• Red Lobster Grilled Baby Back Shrimp Recipe Copy
• Red Lobster Grilled Rock Lobster Copycat Recipe
• Red Lobster Restaurant Grouper Siciliano Copycat Recipe
• Red Lobster Restaurant Grouper Summer Seviche Recipe Clone
• Red Lobster Restaurant Lobster Pizza Copycat Recipe
• Red Lobster Copycat Recipe- South Beach Seafood Paella
• Red Lobster Coconut Shrimp and Pina Colada Dipping Sauce Copycat Recipe
• Lemon Pepper Grilled Mahi-Mahi Red Lobster Copycat Recipe
• Shrimp Pasta Red Lobster Restaurant Copycat Recipe
• Nantucket Baked Cod Red Lobster Restaurant Copycat Recipe

Miscellaneous Red Lobster Restaurant Copycat Recipes

• Red Lobster Restaurant Margaritas
• Copycat of Red Lobster’s Vegetable Salsa for Grouper
• Red Lobster’s Remoulade Sauce Recipe Clone
• Red Lobster’s Sparkling Fruit Copycat Recipe

Red Lobster Soup, Chowder and Bisque Copycat Recipes

• Red Lobster Clam Chowder Copycat Recipe #1
• Red Lobster’s Clam Chowder Recipe Clone #2
• Red Lobster Restaurant Copycat Recipe- Lobster Bisque
• Red Lobster Wild Mushroom Soup Recipe Clone

Red Lobster Dessert Copycat Recipes

• Authentic Red Lobster Cheesecake Copycat Recipe
• Red Lobster Bananas Foster Cheesecake Copycat Recipe

Other Copycat Recipes Pages

• KFC Copycat Recipes
• Chili’s Restaurant Copycat Recipes
• Copycat Recipes Websites

Other Cooking Related Pages

• Guide to Proper Cooking Temperatures of Various Foods
• Best Sugar Cookie Recipes on the Web

If you want to know how to copycat Chipotle restaurant recipes, this article will show you how!

Any of the mouth-watering meals that you pay a decent amount for can easily be made in your own home for a fraction of thecost. Here are some tips that can help you recreate your favorite dish:

1. In some cases, the restaurant will have the recipe available for purchase, whether it be online or in the restaurant itself. Simply asking a waitress can get you the recipe, maybe even for free.

2. You can also play a guessing game and try to figure out, for yourself, what the meal consists of. Get takeout and invite some friends over who know their food. Then eat and throw some ideas around about what goes into each dish.

A lot of the time, the menu tells you the main ingredients that go into the dish. Write down everything that is on the menu and take it home with you. You can even take a picture of the food so you know what it is supposed to look like when you are done preparing it. This is a good technique because often times we will forget main ingredients and this will show you everything that is in the meal.

If you are a regular at the restaurant, you can always make friends with the waitress and ask her what goes into the meal.

3. If you find it hard to get the recipe, try asking your friends or other people at the restaurant how they think the food is made. Complimenting the chef on his cooking might also allow you to obtain a recipe.

4. A lot of the time, chefs will have cooking classes that you can take for a price. During the class you will be able to see how the chef cooks the food; you will also be able to taste it at the end. Make sure that you take notes as to what spices and ingredients go into the dish as they will not be written down and handed to you.

And to get you started, here is a recipe for Chipotle’s Red Hot Salsa:

Ingredients:

10 to 20 grams dry Arbol chiles (choose based on desired heat)
1 tablespoon white vinegar
2 cloves
1 tablespoon of sesame seeds, toasted
1 clove garlic
1 teaspoon Mexican organo
pinch of salt

Directions:

1. Combine all of the ingredients, except for the oil in a blender. Blend on low speed
for around ten seconds.

2. Very slowly drizzle the olive oil into blender while still on low speed.

3. Chill salsa for at least one hour before serving.

Copycat Restaurant Recipes!

CHILI’S GRILLED BABY BACK RIBS
4 racks of baby-back pork ribs
SAUCE
1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
When you’re ready to make the ribs, preheat the oven to 300 degrees.
Brush sauce over the entire surface of each rack of ribs.
Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.
When the ribs are just about done, preheat your barbecue grill to medium heat.
Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
Just be sure not to brush on the sauce too soon or it could burn.
Serve the ribs with extra sauce on the side and lots of napkins.

CHILI’S BONELESS BUFFALO WINGS
Serves 2
Ingredients
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup hot sauce (Crystal or Frank’s Louisiana)
1 tablespoon margarine
On the side
bleu cheese salad dressing (for dipping)
celery rib

1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces.
4. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
5. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
6. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
7. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
8. As chicken fries, combine the hot sauce and margarine in a small bowl.
9. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.
10. You can also use a small saucepan for this step.
11. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
12. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
13. Place the chicken pieces into a covered container such as a large jar with a lid.
14. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.
15. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

CHILI’S SOUTHWESTERN EGGROLLS
1 chicken breast fillet
1 Tbs vegetable oil
2 Tbs minced red bell pepper
2 Tbs minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 Tbs frozen spinach, thawed and drained
2 Tbs diced canned jalapeño peppers
½ Tbs minced fresh parsley
½ tsp cumin
½ tsp chili powder
¼ tsp salt
1 dash cayenne pepper
¾ cup shredded Monterey Jack cheese
5 x 7″ flour tortillas
For avocado-ranch dipping sauce
¼ cup mashed fresh avocado
¼ cup mayonnaise
¼ cup sour cream
1 Tbs buttermilk
1 ½ tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash freshly-ground black pepper
For garnish :
2 Tbs chopped tomato
1 Tbs chopped onion

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
4. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
5. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
6. Wrap the tortillas in a moist cloth and microwave on high temperature for 1½ minutes or until hot.
7. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
8. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the Avocado-Ranch Dipping Sauce by combining all of the ingredients in a small bowl.
10. Preheat 4 to 6 cups of oil to 375°F. Deep-fry the eggrolls in the hot oil for 12 to 15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
11. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Jake Kelly is passionate about restaurants and restaurant recipes! He has years of experience in reviewing restaurant food, and today he writes articles on restaurants and the best food in the industry!

Check out more delicious Chili’s restaurant recipes!

More Copycat Recipes here!