Congratulations on your first videocast. It provided me with an inkling on how you go across the country looking for fresh seafood. I have always been pleased with how fresh the aroma is at any Red Lobster Restaurant. I visited many restaurants while gathering material for my blog about wine, http://choicewine.blogspot.com and I noticed that many other seafood restaurants have a fishy order in their dining rooms and the food doesn’t compare to the freshness of the seafood offered at Red Lobster.

Your grilled offerings are my favorites. I’m are especially fond of the Lobster and Seafood Mixed Grill. The fire-grilled lobster tail with jumbo shrimp and sea scallops is fantastic. I hope you continue to expand your gilled offerings. On your videocast, you mention your preference for lemon topped seafood. Perhaps you could offer lightly breaded scallops and shrimp topped with a lemon butter sauce.

Keep up the good work,
Joe
choicewine.blogspot.com
 

Fresh ingredients, simple preparations... the mantra of good eating today. Great job!

Diana
 

believe your coconut shrimp is the best I have ever tasted and would love to have your recipes for both your Parrot Bay Jumbo Coconut Shrimp and your Piña Colada Sauce. I also would like to have your recipe for your Cheddar Bay Biscuits . Your Chef's Blog is a wonderful way to share your marvelous talents. Thanks so much........Carolee in Oklahoma City, OK
 

I would love to see the recipe for your cheddar bay biscuits, please. My family just love them! I hope to hear from you soon
 

On your recipe site in the Wild Mushroom Soup directions it says:

Slice the mushrooms ?-inch thick.


What is the number that should be in that part of the directions?

I would appreciate your answer as it sounds wonderful..
 

Hi my name is Valentin. I go every week to Red Lobster and I love to eat fried calamari with broccoli. I’d like to know how you cook the two – (do you use a special broccoli? How do you preprare it?) My email is vturcas@cogeco.ca). I cannot find this dish in your ookbook. Thank you.
 

I love the Red Lobster rice...........................would you give me the recipe?
 

The Mahi Mahi Portabello was by far the greatest fish dish I have ever eaten. I was saddened by its removal. I understand business sometimes dictate decisions so I am not totally upset with that decision. I would however be so greatfull and forever indebted to you if you could give me the recipe for that. How to cook the mushroom and especially the sauce. Oh how I loved that sauce. I want to make this for my anniversary coming up. Can you do this for me?
 

Hi, We have been at your restaurant in Toms River several times and enjoyed the menus thoroughly. My question is how do you make those delicious biscuits that I cannot seem to make. I make them but something is missing. I do put some cheese in the batter but they do not taste the same. I know there is an ingrediant missing but I cannot put my finger on it.

My husband just loves them

Thank you, Helen
 

hey chef laduke-
think way back to the early 90's and of a specific group of kids that worked in the derby and catering and you may remember me. this is traci- i hung out with gwen slaughter, barbie, leah from down under and chef fry. i can't believe i found you and daryl on youtube! i just got an email from brian frymire and started randomly googling disney people we lost touch with. then i found a link to a youtube video (you guys were on the cape checking out our superb cold atlantic seafood) and then this blog.
 

I would love to have your recipe for tartar sauce.Its the best I have ever had