More Recipe Requests

Michael LaDuke back again at The Red Lobster Chef ’s Blog. Last week we started posting answers to some of the commonly asked questions we receive from all of you, and due to the large number of questions on Shrimp Scampi, I devoted the entire blog to it. This week I want to take a second to answer a few more questions. So here goes:

Q: Can we get the recipe for Red Lobster’s Tartar Sauce, Cole Slaw, and Cocktail Sauce?
A: There are a few items we keep as our signature recipes because over time they have become preparations that create a unique experience at Red Lobster. Often the most simple of items can make a big difference, and these are three great examples. Our guests love our cole slaw, tartar and cocktail sauce and we pride ourselves in having what we feel are the best recipes for these in the business. So I apologize for not being able to share those recipes, but some things we just have to keep a secret.

Q: How do I cook crab legs at home? My market tells me to just drop them in boiling water and serve, but when I do, they are tough and rubbery. Am I doing something wrong?

A: The answer is your market gave you some bad advice. A couple of tips for serving crab legs at home:
1. Remember, crab legs are already cooked. They are steamed in processing, so you are really just trying to get them back to temperature.
2. The best way to cook crab legs is with steam. If you have a double boiler at home and can cook the crab over that, they will stay tender and juicy. When you boil them they become tough, and often you leave all of the flavor in the pot!
3. Always cook/steam the legs as close to when you want to eat them as possible; it is best to take them right from the steamer to the table. Also, do not over-cook or over-steam crab. If there is a nice steam present, 3-4 minutes in the steamer is plenty.
4. Always buy good quality butter for dipping. A nice warm melted butter makes a huge difference in eating the crab legs


Q: What is the recipe for the Pina Colada dipping sauce for the coconut shrimp, and is it the same in every Red Lobster?
A: Yes it is the same, and has become one of our guests ’ favorite sauces. It is also great on grilled fresh fish. The recipe from a past blog is listed below:

Pina Colada Dipping Sauce
1 cup Sour Cream
1 cup Coco Lopez Pina Colada Mix
¼ cup Crushed Pineapple
1 each Fresh Lemon (Juice Only)

Method
1. Combine sour cream and Coco Lopez in a bowl, and mix together gently. Do not use an electric mixer or over mix by hand. That will cause the sour cream to break down and make the sauce too thin
2. Drain crushed pineapple
3. Fold Crushed Pineapple into cream mixture
4. Finish with juice from one lemon
5. Cover and store refrigerated

I hope these answers help make it easier for you to enjoy great seafood dishes at home. Of course, for a great fresh seafood experience, please come see what ’s fresh today at Red Lobster.

Back to the kitchen…
Michael LaDuke