Enjoy Our Biggest Shrimp and Scallops Ever – and More – during the Big Seafood Festival
First, you’ll see the difference – then you’ll taste it. Start with our new Colossal Shrimp Trio and indulge in the biggest shrimp we’ve ever served. Or try other big seafood specialties like our Big Seafood Feast, featuring king crab legs and a rock lobster tail, or our new Colossal Scallops and Jumbo Shrimp with our biggest scallops ever. It’s all your favorite big seafood in all your favorite ways.
Colossal Scallops and Jumbo ShrimpFire-grilled skewers of colossal sea scallops and jumbo shrimp, brushed with savory garlic butter sauce and served over wild rice pilaf, with jumbo garlic shrimp scampi.
Big Seafood Feast
A roasted rock lobster tail, steamed king crab legs and jumbo garlic shrimp scampi.
Colossal Shrimp (pictured)
A generous sampling of colossal crunch-fried shrimp, colossal garlic shrimp scampi and skewered, garlic-grilled colossal shrimp over wild rice pilaf.
Biscayne Bay (pictured)Breeze Malibu coconut rum in a tropical blend of pineapple juice and grenadine, topped with a splash of cranberry juice.
Red Lobster also brought back a popular former promotional meal:
Snow and King Crab Dinner
1 pound of snow crab legs and ½ pound of king crab legs, steamed and served with melted butter.
3 comments:
Do divulge: just what is added to that AWESOME melted butter?
I'm not the Lobster Boy, but I'll respond as a RL employee:
Drawn butter is just clarified butter, nothing particularly special. I'm not sure if every Red Lobster uses the same brand of butter (I suspect different brands might have different tastes). Basically you heat a mix of butter (and margarine) if I'm not mistaken, and then skim off the remaining cream until you have nothing left but clarified butter. I'm sure if you dig around the web you can find the best way to do this. I know it doesn't take really high temperatures to do this. You will need to do some stirring, but it'll eventually become pretty clear at home if you work at it.
Big Chris
Thanks Big Chris!! I've often wondered how they got the butter to taste so darn good.
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