Chef's Blog

Pairing Wine and Seafood

2008-10-06T14:01:00.008-04:00

Think you can only enjoy white wine with seafood? Think again. Chef LaDuke brings you some fun new food and wine pairings from California Wine country.

Sonomas Fresh Flavors

2008-09-17T08:58:00.000-04:00

Hello. Chef Michael LaDuke here, back from Sonoma County, CA, where we met with Red Lobster leaders to review this year’s menu and company accomplishments. From a culinary point of view, the most inspiring part of the trip was the opportunity to learn about food and wine in such a cool setting.

Sonoma offers an unbelievable backdrop of great wineries, farmers markets and organic gardens. With Sonoma’s cool nights and warm days, is it the perfect climate for fresh, seasonal products. And we had a great time using those fresh products in cool seafood dishes.

We spent a lot of time at the Kendall-Jackson Wine Center in Sonoma. We filmed Chef’s Blog videos from the center’s beautiful winery and organic garden that you will see on this site soon. The chef team also prepared a dinner of Red Lobster dishes with sides and sauces from Kendall-Jackson’s organic vegetables and herbs. Working with the Kendall-Jackson chef team was a great food partnership as we all celebrated fresh, flavorful ingredients. Together we served about 150 people and were uplifted by the Red Lobster leaders’ reaction to the dishes. I couldn’t have been more proud of our chefs’ food. The audience treated them like rock stars.

Now, it’s back to the Culinary Center to prepare new fresh seafood dishes for the fall. We’ll be introducing these dishes here soon. So please join us at the Chef’s Blog as we feature recipes and tips for preparing fresh delicious seafood. Happy cooking. Michael LaDuke.

Endless Fun!

2008-09-16T11:04:00.001-04:00

It’s that time of year again at Red Lobster -- Endless Shrimp, where guests can indulge in their favorite shrimp dishes. This year guests also get to enjoy a new flavor for us, Cajun Shrimp.

One of our chefs, Willie Cornaz, was given the task of coming up with a new dish for the Endless promotion, something that would appeal to guests who are visiting us either for the first time, or are returning to try their favorites. Chef Willie, a graduate of The Orlando Culinary Academy, worked hard to come up with a dish that is outstanding and very popular. He used his years of experience working in Red Lobster restaurants, combined with his culinary training, to develop a dish that we successfully rolled out to 680 restaurants across North America.

It is always great for us to see a dish go from our kitchens in the Red Lobster Culinary Center, to the Center of your plate! So stop by and check out Cajun Shrimp, along with the rest of your favorites, during Endless Shrimp. Michael LaDuke

Fun, Flavorful Shrimp

2008-09-02T08:04:00.005-04:00

Join us for the latest Chef’s Blog video as Chef Darryl prepares a tasty shrimp dish with Key West flair.

Click Here for the Spiced Shrimp with Key Lime Sauce recipe

Goin To California!

2008-08-01T13:00:00.006-04:00

Not only is this the title of one of my favorite Led Zeppelin songs, but it is what the chef team and I are doing! It is time for our Annual Red Lobster meeting where our restaurants leaders discuss this year’s menu ideas, share our accomplishments from the past year, and spend time learning about food and wine.

This year is very exciting, as we have an opportunity to meet in Sonoma County CA, with its unbelievable backdrop of great wineries, farmers markets and one of the country’s best destinations for fresh, seasonal products. This year, our chef team has been asked to host a dinner for our leaders. It is a very exciting opportunity. We will fly out to Sonoma, visit with the host winery, tour their gardens, and decide on some of the fresh menu items for that week’s dinner. It will be a unique chance for our team to take fresh products right from the field to the fork. Each chef will host/cook at a station and pair a Red Lobster favorite (Shrimp, Salmon, Maine Lobster) with whatever great items they find out in California. Chef Darryl Mickler and I will work with the winery to pair some of their best varietals with some of our best food. (One advantage of being the boss is that you get to pick your assignment. Therefore, I get to sample and pick the wine!)

While in Sonoma, we will also film some Chef’s Blog videos featuring cooking tips and great ideas for pairing wine with seafood. So, in this space I’ll soon recap our dinner and let you know what great dishes the chefs created. So stay tuned. And as the summer winds down, please stop by Red Lobster and see what’s fresh today. Michael LaDuke

Lobster Cioppino

2008-07-29T08:58:00.006-04:00

This week’s Red Lobster Chef’s Blog video features Lobster Cioppino, a hearty seafood stew that’s delightful to share with the entire family.

What to Cook?

2008-07-25T12:04:00.001-04:00

My wife Kathleen, children Alexis and Zachary and I are moving into a new house. And my biggest decision: What should our first meal be? Let’s start by saying it will definitely be on the grill. Messing up the new kitchen and finding all the cooking utensils on Day 1 might be a challenge, so I am going with the grill.

But from there, I am stuck. Burgers and hot dogs are an old stand-by, but they’re a little heavy, and might not give us the energy boost we need for all that moving and unpacking. Steak seems logical to me: Celebrate the new house with a nice manly porterhouse steak. But that may be more appropriate for a bigger event. Everyone loves grilled shrimp, and adding cool sauces makes it pretty easy. I also am thinking about grilled flatbreads. Prepping some grilled chicken, shrimp, and vegetables and letting everyone customize their own flatbread might be the ticket. Let me know what you think. What would you cook for your first housewarming meal?

All I know for sure is we are all very excited to get into the new house, and the kids can’t wait to jump in the new pool. I am excited about being able to host my first dinner party and watching my first Giants game in the family room! I’ll let you know how that first dinner turns out. And thanks for helping me plan the menu. Michael LaDuke

American Seafood Adventure is back!

2008-07-17T12:18:00.004-04:00

When I started with Red Lobster, the first new foods I worked with were those featured in the American Seafood Adventure. Some of you may remember the Maple-Cherry Glazed Shrimp and Salmon dish we featured on TV. That dish born of my childhood in upstate New York and my memories of traveling to Vermont each year with my family to get real maple syrup.

Well, it is American Seafood Adventure time again. This is my favorite limited-time offer at Red Lobster because it allows the chefs and I to experiment with flavors from across the country, and present dishes and techniques from our travels.

This year is no different. The Lobster and Crab Bake reminds us of the time we spend in New England each year looking for great seafood inspirations. Our culinary team loves BBQ, so our New Georgia Peach and Bourbon Shrimp and Scallops is our twist on a summer favorite. We have added a slight sweetness of Georgia peaches with the savory addition of bourbon. Then we have taken an old favorite, Bacon Wrapped Scallops, and put them on a skewer and fired them up over the grill with a skewer of shrimp. The result is pretty cool, and a great twist for your grill at home.

So what are you favorite American-inspired recipes? I always love to hear great food memories. Continue to enjoy your summer, happy and safe travels, and make sure you stop by and see what’s fresh today at Red Lobster!

Congratulations Kelsey

2008-07-14T12:42:00.003-04:00

If you are keeping up with The Next Food Network Star, the season came to an end last night for our friend Kelsey Nixon during the finals in Las Vegas. Kelsey did an incredible job and all of us here at Red Lobster want to congratulate her on an incredible season, and thank her for the great addition to our fresh fish menu, Macadamia Crusted Tilapia with White Chocolate Buerre Blanc.

On a personal note, thank you Kelsey for the opportunity to have worked with you and best of luck in the next step of your life and career. And congratulations on your upcoming wedding to Robbie. I wish you both all the best.

So with one week left on the show, who do you think is the top contestant? Aaron is making a strong run and his engaging personality is really coming through. Lisa is definitely the strongest culinarian, and when she is relaxed she is unbeatable. Adam is clearly the best entertainer, and is re-focusing his energy on food and a serious connection with the camera. I am looking forward to a great show!

My prediction…Aaron feels very likeable and I enjoy watching him work. His segment with Rachel Ray was outstanding, I think he may be the Next Food Network Star, but all three finalists this year to me are phenomenal. Have fun watching, and before the show, stop by Red Lobster for a little pre-show fresh seafood! Michael LaDuke

Chef LaDuke and Fresh Fish Challenge winner Kelsey Nixon prepare her winning dish

2008-06-22T23:31:00.005-04:00

*Available only in U.S.

Chef LaDuke chose Kelsey’s Macadamia Tilapia with White Chocolate Beurre Blanc as the top fresh fish recipe on the Next Food Network Star. The dish features fresh tilapia topped with toasted macadamia nuts and coconut over a buttery sauce with a hint of sweet white chocolate. Starting June 23, you can try Kelsey’s creation at all 680 Red Lobster restaurants nationwide. Click here to see Chef LaDuke and Kelsey preparing this wonderful dish.

Back Stage at The Next Food Network Star

Take a behind the scenes tour of The Next Food Network Star with Chef LaDuke.

Chef LaDuke issues Fresh Fish Challenge on The Next Food Network Star

2008-06-13T15:53:00.010-04:00

Chef LaDuke recently participated in The Next Food Network Star. Get a sneak peak of that episode in our latest Chef’s Blog video.

Which grill to use?

2008-05-29T16:25:00.004-04:00

Michael LaDuke here. I get a lot of questions about which type of grill to use at home for cooking seafood: gas, charcoal or wood. They each have some pretty solid points.

Gas is the most convenient. It’s the quickest, and easiest to clean up, but it does the least when it comes to flavor. If you use a gas grill, make sure it gets hot, and take good care of your grill grates so they stay clean.

Charcoal is a little more work, but gives good flavor. Just make sure you allow the charcoal to burn for a while and do not use too much starter fluid. All that fluid creates fumes that seep into the flavor of your food.

For the best flavor and grilling experience, I prefer wood. Nothing is better then cooking on a great wood fire. A nice hard wood like oak gives great flavor as do other woods like mesquite and citrus wood. Start the wood and allow it to burn until the flames reduce and the temperature is right.

So let me know what type of grill you will use for your Father’s Day Feast. Thanks for stopping by and keep the questions coming! And remember, Come See What’s Fresh Today at Red Lobster. Michael LaDuke

Fresh Idea for Summer -- Tuna Bruschetta

2008-05-15T08:52:00.003-04:00

The chefs love this time of year – with fresh produce in the markets and fresh, light recipes on everyone’s minds. Please join Chef LaDuke as he prepares Seared Tuna Bruschetta with Balsamic Syrup and Chive Oil. It’s a seafood take on an Italian favorite!

Breakfast for Mom

2008-05-09T10:16:00.022-04:00

Michael LaDuke here again at The Red Lobster Chef’s Blog. Don’t forget, Mother’s Day is right around the corner, so I wanted to share some cool ideas for a breakfast or brunch for Mom. Breakfast is a great time to experiment with new flavors and seafood is a great way to make those dishes special. Shrimp cocktail is a classic way to brighten up your items, but try making it with a nice Lime Aioli in a salted glass, and call it a Shrimp Margarita. I also like to add a little lobster and bacon to my breakfast potatoes for some nice Lobster Hash Browns! You can always substitute shrimp or bay scallops for a slightly less expensive version. My favorite brunch dish is a Smoked Salmon and Asparagus Frittata au Gratin with on Whole Wheat Crust. I know it sounds complicated, but it’s really is simple to make. A frittata is a classic Italian open faced omelet. In this dish we simply add asparagus tips to the omelet and top it with shredded Jack cheese and thinly sliced smoked salmon. Served on a whole wheat individual pizza crust, it makes a great brunch dish.
Whatever your favorite dishes, Mothers Day is a great time to have some fun with brunch, then relax for dinner and come see us at Red Lobster!! (No sense in you working all day, right?)
Check out these recipes below to add to your brunch, and please, come back soon to see what’s fresh today at Red Lobster.

Lobster Hash Browns!
Smoked Salmon and Asparagus Frittata

Spring into the Season

2008-04-09T13:23:00.006-04:00

Michael LaDuke here again, back from a week’s vacation enjoying time with my family and eating some great seafood in Hilton Head SC. OK, I will admit, one night we had steaks cooked over charcoal, but I had BBQ shrimp with them.

As we were driving home, I began thinking about the great season that is upon us: spring. As a chef, I love spring because so many great items are beginning to come into season, and markets flourish with the first crops of beautiful local produce. Dishes become lighter, flavors more vibrant, and everything just starts to taste better as we roll out of the long winter. On a personal note, spring is a great time of year as well with Mother’s Day, school graduations, both my children’s birthdays and plenty of reasons to spend time with loved ones and enjoy special meals together.

This year, as you plan your own spring celebrations, I wanted to share with you a few ideas for ”Culinary Cocktails.” When I have friends and family over, I always love to come up with a new drink that has a chef’s twist -- adding fresh herbs, or replacing a typical ingredient with a not-so- common one. The drinks are always the hit of the party, and are a great way to get everyone gathered around the table. Here are three drink recipes, all of which have nonalcoholic versions the whole family can enjoy.

The first is a Pineapple Basil Margarita that uses a very cool and easy pineapple salt as a garnish, and fresh basil to give the drink a neat sweet twist. The second is a Melon and Fresh Mint Mojito. For this drink I made a juice from fresh Honeydew melon and cucumbers, and infused it with mint, for a crisp, fresh twist on a classic drink. The last drink is my favorite, a Banana Smoothie with Curry and Cinnamon. A blend of curry powder is mixed with cinnamon and sugar to give your drink a smooth, spiced flavor. You will find all of these very easy to make, and the non-alcoholic versions are also fun to make with the whole family.

So enjoy spring with some great ”Culinary Cocktails” and your favorite seafood. Thanks for reading, and please, come see what’s fresh today at Red Lobster.

Michael LaDuke

A Taste of Maine in Hilton Head

2008-04-03T10:00:00.001-04:00

Michael LaDuke here again at the Red Lobster Chef’s Blog, coming to you this week from Hilton Head Island, S.C.

Each year my wife Kathleen and my children Alexis (10) and Zachary (9) take the six- hour drive north from Orlando, to spend some time on Hilton Head Island. The trip has the same purpose every year: to re-connect and spend time with my family, and to enjoy a relaxing week on the coast. Every morning I go to the local markets and buy what we need for dinner, and cook it that night. Whether it is firing up the charcoal, or making BLTs with my kids, it is always a great family experience. Yesterday I was at the market and saw a tank of live Maine lobsters. I couldn’t resist. I picked out a couple of lobsters, some clams, shrimp, early season corn from the South and red potatoes, and decided to have a Lobster Boil.

First I made a batch of the Red Lobster Cheddar Bay Biscuits -- sorry, knowing the recipe is a perk of my job -- and then I started a pot of water boiling with a generous portion of seafood seasoning (there are plenty on the market; you can use your favorite.) Then I added half a bottle of a New Zealand Marlborough County Sauvignon Blanc to the pot, and saved half for the chef! This region produces a great Sauvignon Blanc that is far less earthy and dry then its California counterpart. I have found them to be great drinking wines and at a great value. Don’t be scared off by the screw top. Some wine makers in this area use screw tops on all their wines now, The tops are less expensive than cork and some say they are actually better for the wine.

OK, back to the food. Once the pot simmered I added the corn and one stick of whole butter (hey it is vacation). After a few minutes, I added the lobsters, clams and shrimp, topped them with the potatoes, and covered the pot. In the meantime I finished the warm biscuits with a little garlic butter. After simmering the seafood for about 15 minutes, I removed everything from the pot and simply served it from platters on the table. Some folks lay the ingredients out on newspaper, but I prefer platters so I can use the liquid for dipping with my seafood and biscuits.

The rest is history. We just rolled up our sleeves, sat at the picnic table and enjoyed the fresh air and the fresh seafood. The flavors and the atmosphere took me back to times I had travelled to Maine and New England, and reminded me just how relaxing the coast and the ocean can be.

So that’s it from my vacation. A couple more dinners to go and I’ll be back to work. Until then, if you really want to relax and re-connect, come see what’s fresh today at Red Lobster, and let us fix you lobster any way you like it.

Michael LaDuke

Have you seen the price of groceries?

2008-03-31T11:05:00.010-04:00

Michael LaDuke back with another edition of the Red Lobster Chef’s Blog. I have gotten a lot of questions lately about how to shop for seafood and keep home meals affordable, especially with the rising costs of groceries. Since I do all of the shopping for my family, (actually, my wife Kathleen owns the mall piece of our shopping, I am relegated to the grocery store!), I do have a couple of tips:

1. Plan ahead and only buy what you need. Often when you look at raw product in the store, it does not look like a lot until you get it home. When buying seafood, have a good idea of the amount or weight of product you use. It will keep you from having too many left-overs.

2. Simplicity wins, and it is less expensive. As I have said often in the blog, great dishes can be accomplished by concentrating on flavor and simplicity. Buy fresh fish and grill or broil it with just a squeeze of fresh lemon, or lemon and orange. The more you complicate a dish, the more time, effort, and money it will take for it to be great.

3. Focus on the side dishes. If you keep on hand the dishes you and/or your family like to eat with seafood, it will be easier to shop on a weekly basis. Long grain brown rice and flavorful instant couscous are great accompaniments for seafood. Try not to add expensive items to your side dish. For example, if you cook pasta, but it requires sun dried tomatoes, kalamata olives and extra virgin olive oil, is that really the right combination for a simple, affordable fresh fish dish? Let the seafood be the star.

4. Plan your experimentations. If you are going to experiment with seafood, make sure you use information from a reputable source (like the Red Lobster Chef’s Blog!) so you know the end product will come out right. I recently answered a question from a reader who had purchased crab legs that ended up tough, chewy and flavorless. Her fish market had given her the wrong directions on how to prepare the crab.

Thanks for stopping by the blog, I hope you enjoyed the recent video on ideas for cooking crab. Later this week, will join you from Hilton Head SC, where I will be on vacation enjoying time with my family and eating great local seafood. Thanks for reading and come see what’s fresh today at Red Lobster.

Try our Oven Roasted Tilapia and Vegetable with Lemon Herb Butter recipe.

Michael LaDuke

More Recipe Requests

2008-03-28T11:56:00.003-04:00

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

Cooking With Crab

2008-03-24T13:40:00.003-04:00

Many people haven’t cooked with crab before, but this delicious seafood doesn’t have to be intimidating. Chefs LaDuke and Mickler show you how to prepare delicious crab cakes and a great crab boil for the entire family.

Recipes, recipes, recipes... and Scampi!

2008-03-14T11:27:00.009-04:00

Hello again from The Red Lobster Chef’s Blog. Michael LaDuke here to start answering your questions. First, I want to thank you for your responses and questions on the blog. I literally received hundreds of recipe requests over the past few weeks. So I will be using this space once a week to answer some of the questions that I get from a lot of you. Like "What is the Red Lobster Biscuit Recipe?" Sorry, that is still a secret. If I did share the recipe, it unfortunately would will be my last blog, and I am not ready for retirement yet! But here are a couple of questions we received from multiple readers this week.

Many were about our shrimp scampi – how we make it, what is scampi, etc. To start with, scampi is really an Italian word describing large shrimp or prawns, and originally it had no connection to a specific dish. Over time scampi came to be a common name for large shrimp simply prepared with garlic and butter or garlic and olive oil. Scampi has evolved over the years, and depending on the restaurant, you will see many versions of the dish -- some with cream, white wine, basil, fresh herbs, some even without shrimp.

At Red Lobster, Shrimp Scampi is one of our most popular dishes. Every year, we ask our guests to help give us a "report card" on all of our menu items, and scampi continues to lead the pack. While it is difficult to give you an exact recipe for our scampi (kitchen recipes often do not exactly translate into household recipes), here is a recipe to produce Red Lobster Shrimp Scampi at home. Good luck with the recipe, and have fun in the kitchen. I’ll be back soon to answer more of your questions.

Good Cooking,
Michael LaDuke

Shrimp Scampi
Serves 4

Ingredients:
1 Pound Medium Shrimp, peeled and deveined
1 Tbsp Pure Olive Oil (not extra virgin)
2 Tbsp Finely Chopped Garlic (you may used pre-chopped from the produce section of your grocery store)
1½ Cups White Wine (a nice Pinot Grigio or Chardonnay will work well)
½ Fresh Lemon (juice only)
1 Tsp Italian Seasoning Blend
½ Cup Butter (softened)
1 Tbsp Fresh Parsley (chopped fine)
To taste Salt and Pepper
½ Cup Fresh Grated Parmesan Cheese (if desired as garnish)

Method:
1. Heat heavy bottom skillet and add olive oil, do not allow oil to smoke. Add shrimp and cook until tender and no longer translucent
2. Remove shrimp from pan and reduce heat slightly. Add garlic and cook 2-3 minutes. Be careful not to brown garlic as this will produce a slightly bitter flavor. When garlic is cooked, add white wine.
3. Squeeze juice from lemon in pan, and reduce wine by half. After it is reduced, add Italian seasoning blend
4. Reduce heat to low, and slowly add butter, 1 Tbsp at a time. The butter should slowly melt into the sauce and create a nice creamy texture. If the pan is too hot the butter will separate
5. Once butter is fully incorporated, add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
6. Serve with garnish of fresh cheese if desired. Scampi is great accompanied by fresh pasta

Hello from Boston

2008-03-10T11:37:00.008-04:00

Hello, Michael LaDuke back again, this time fresh off a trip to The Boston International Seafood Show. Each year seafood suppliers from all around the world gather in Boston to showcase all of their new products as well as their traditional favorites. It is a great opportunity to get a glimpse of new seafood trends that will be coming to restaurants and markets in the next year.

Walking the show this year, I saw three big themes -- convenience, big flavors, and health. Markets will continue to bring you frozen ready-to-cook dishes with new flavors and in new combinations. I sampled a few of these, and while they are pretty good, they certainly cannot replace the experience of preparing great fresh seafood. I did see some cool new products to cook with, including some neat smoker bags. You place your seafood in a pre-seasoned bag, put it in the oven and actually smoke your fish indoors. Your fish gets a really big smoke flavor right in your own kitchen.

On a flavor side, everyone was talking about cool new flavors and new combinations, flavors like our Sweet and Spicy glaze on grilled fresh fish, were everywhere, and continue to grow. Recently we added Tequila Lime Grilled Shrimp and Spicy Asian Glazed Grilled Shrimp dishes to our menu. In a very short time these have become two of our most popular flavors.

Of course great fresh seafood is very healthy, so everyone was talking about the value of Omega-3 fatty acids in fresh salmon, and the low-fat, low-calorie nature of fresh seafood. Studies continue to say that the single most impactful thing you can add to your diet for better health is great fresh seafood. (What could be better then fresh seafood, big flavors, all in a dish that is good for you?)

That’s all for now. Thanks for stopping by the blog, and keep an eye out for a video blog very soon with some cool clips from Boston. You may even get a chance to see a certain Red Lobster Chef sitting on a custom Shrimp Motorcycle. What a cool Father’s day gift that would make!!

Come see what’s fresh today at Red Lobster
Michael LaDuke

Celebrate Lobster

2008-03-06T12:48:00.002-05:00

Michael LaDuke here again on the Red Lobster Chef’s Blog. First, my apologies or being away last week. In addition to visiting the International Boston Seafood Show, we also just started Lobsterfest, so it’s a very busy time for us. Lobsterfest is my favorite time of the year because it’s a celebration of everything lobster, whether our prized crustacean is broiled, grilled or prepared in pasta.

Last year on a trip to New England and Maine, I was inspired by the amount of lobster I saw everywhere. Roadside stands, Oceanside lunch restaurants, and of course white tablecloth restaurants. No matter where I went one thing was the same: Everybody loves lobster. I saw hundreds of different recipes for lobster and even tried Lobster Ice Cream. I know it sounds strange, and to be honest I was a little apprehensive, but it wasn’t bad. I am not sure it will ever be in the freezer section next to Vanilla and Chocolate, but it is worth trying if you are in the Northeast.

One of the things I enjoy the most about going out for lobster, is that so often it is a fun night out with family or friends. Nothing is more important then being able to connect with those who are important to you, so what better way than cracking open a whole Maine lobster and dunking it in butter, or trying a great grilled lobster tail with a simple squeeze of lemon. I know my family loves to see Dad work his way through a plate of lobster while wearing a lobster bib! So if you have the time, stop by and try some of the great new lobster entrees we have for this year’s Lobsterfest and most importantly, stop by and enjoy a great meal with family and friends. Nothing is more fun then that.

In closing, I want to thank all of you for your questions and comments on the blog. I’ve received many questions recently and I am doing my best to answer them as quickly as possible. Starting next week I will be checking in on the blog twice a week, once to talk about what’s going on in the world of seafood and once to answer some of your questions and share recipes. So stay tuned and happy cooking.

Michael LaDuke

Shareable Seafood

2008-02-05T14:15:00.001-05:00

Valentine’s Day is all about sharing. Red Lobster Chef Michael LaDuke offers these ideas for impressing your loved one with seafood on this special occasion.

Giant Seafood Celebration

2008-01-31T14:35:00.000-05:00

Hello and welcome back to the Red Lobster Chef’s Blog. With Sunday’s Big Game upon us – and my beloved New York Giants prepping for an upset victory over the Patriots – it’s time to think about two of my favorite subjects, seafood and football.

In recent blogs, Chef Darryl and I have talked about how fresh, delicious seafood can take your party up a notch. We’ve seen how lobster, scallops and crab can create a Christmas get–together that your friends and family will never forget. And we’ve discussed how adding seafood to other traditional events – like July 4 grilling – gives you a new, fresh approach to flavor.

The same is true for Big Game get–togethers. When it comes to football, you might think of pepperoni pizza or beef nachos. But seafood brings a cool, unexpected twist to your football party that people will rave about long after my beloved Giants’ victory. But forgive me, I digress.

As we’ve mentioned in past blogs and videos, treats liked smoked scallops and poached lobster are a great enhancement to a traditional shrimp platter. And our Virtual Fresh Fish Cookbook at www.redlobster.com features cool shrimp sauces inspired by flavors from around the world. Here, I’ve included recipes for three other seafood party favorites that are tasty and shareable: Spicy Shrimp Pizza (honestly, isn’t shrimp more fun than pepperoni?), Baked Ziti with Shrimp and Creamy Crab Nachos.

So enjoy the Big Game, cheer on the Giants (Eli Manning MUST be a seafood fan) and we’ll talk again next week. Until then, happy cooking and happy football.

Michael LaDuke

Two Weeks to Go!

2008-01-24T14:03:00.000-05:00

With only two weeks left of pro football season, I’m sure fans everywhere are crushed to see this beloved gridiron celebration end. But whatever happens, one thing is for sure: Watching football is a great time to eat seafood. OK, what else did you expect me to say? Seriously, whether you’re planning a party for the annual Big Game or getting your family back together for a post-holiday Sunday meal, there are many great seafood recipes in the Chef’s Blog to enjoy this time of year.

My family’s favorite over the holidays was Lobster Artichoke Dip with Goat Cheese. It was a great way to enjoy seafood and a cool way for me to sneak goat cheese in on them. I’m sure this creamy dip will be on the table in a couple of weeks when I watch my beloved New York Giants take on the New England Patriots. If you are gathering loved ones together, a crab boil or lobster bake also make a great family meal, and let everyone share delicious seafood around the dinner table.

We have a lot of cool things coming up on the Red Lobster Chef’s Blog. Next week, I’ll share some of my seafood party favorites to try as you watch my team battle in the Big Game. (My apologies to all the Green Bay fans who sat in 24-degree-below-zero weather for last Sunday’s NFC playoff game, but, hey, somebody had to win. And did I mention it was my beloved New York Giants?!?)

OK, enough about the Giants already. Just ask my wife, Kathleen, who has heard Eli Manning’s name so much during the last few days that she thinks he works for Red Lobster. Or my children, Alexis, 9, and Zachary, 8, who don’t understand why they had to wear the same Giants shirts every Sunday for the past three weeks. Hey, Daddy’s a little superstitious.

Thanks again for coming by the Chef’s Blog. I’ll see you next week with Giants-inspired seafood recipes. And I’ll be back in a couple of weeks from the annual Boston Seafood Show, with behind-the-scenes reports on the latest in seafood trends. Until then, happy cooking.

Michael LaDuke