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Red Lobster

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    Score: 5.00. Votes: 2

    It's shrimp, it's bacon, it's cheese; what's not to like? It's one of the groovy appetizers on the Red Lobster menu, and now you can re-create it at your crib. Find some large shrimp, a wooden skewer, and cook the bacon about halfway to done before you begin. Mix up clones of Red Lobster's top secret seasoning and cilantro-ranch dipping sauce, and you're minutes away from a great appetizer or party finger food dish.  

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.50. Votes: 2

    If you're going to clone a cocktail from Red Lobster you have to include the chain's signature drink, don't you think?

    Souce: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    The namesake of the Red Lobster chain is the delicious broiled lobster, lightly seasoned, served with lemon and melted butter. Two varieties are most often available at the restaurant: Maine lobster and rock lobster. The Maine lobsters are purchased live, while rock lobster tails come frozen; and both are available in stores across the country. Rock lobsters, also known as spiny lobsters, are found in warmer waters. They have no claws, which is why you only get rock lobster tails. Each Red Lobster restaurant has a special device that bakes and broils the lobsters without burning them. Since these special broilers don't come with most homes, I've created a cooking method using a conventional oven that produces broiled lobster just like that which you can dig into at the restaurant.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 36

    Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.

    The problem with making biscuits using Bisquickis that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

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    Score: 5.00. Votes: 1

    The cheesy little biscuits that come with your meal at the country's largest seafood chain were first served in 1990. According to a company spokesperson, it's the menu item the chain has become best known for. In 1997 the chain served over 435 million Cheddar Bay Biscuits.

    Each of those small biscuits has around 7 grams of fat, but we're going to change that. Here is a delicious light version of the biscuits which tastes just as good as the original. Using reduced-fat Bisquick and reduced-fat shredded Cheddar cheese these biscuits are now less than half the fat of the originals. 

    Nutrition Facts

    Serving size–1 Biscuit
    Total servings–12
    Calories per serving–112 (Original–130)
    Fat per serving–3g (Original–7g)

    Source: Top Secret Recipes Lite by Todd Wilbur

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    Score: 5.00. Votes: 2

    Banking on the popularity of the chain's Cheddar Bay Biscuits, Red Lobster chefs created this pizza-shaped appetizer with a crust made from the biscuit dough, and crab and Cheddar cheese baked on top. If you like those tender, cheesy garlic biscuits that come with every meal at Red Lobster—and you like crab—then you'll definitely like this.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur. 

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    Score: 5.00. Votes: 4

    Menu Description: "A Pacific Northwest-inspired combination of fresh salmon and skewered jumbo shrimp, fire-grilled and topped with a maple and cherry glaze. Served over wild rice pilaf with fresh asparagus."

    Whenever a recipe calls for maple syrup, make sure you use the real deal and not the maple-flavored corn syrups that come in plastic squirt bottles, like Aunt Jemima and Log Cabin. Sure, authentic maple syrup is more expensive than the imitation stuff, and it must be refrigerated after opening, but true maple taste is worth the extra ka-ching. Real maple flavor dominates this sweet glaze, but you'll also notice a nice citrusy note and perfect soy saltiness—it all works really well with salmon and shrimp, and even chicken if you feel like it. Since Red Lobster's executive chef Michael LaDuke added this dish to the menu in July 2007, it's been a big winner for the seafood chain. Now you can add this winning taste to your own repertoire. The clone here is a super simple one, with only 6 ingredients for the glaze, including dried cherries which you should find near the raisins and dried cranberries in your market. You can make the sauce several days ahead of time if you like, and store it, covered, in the fridge until you bring home the perfect salmon fillets.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.00. Votes: 2

    Rather than going through the tedious (and more expensive) task of steaming fresh clams and dicing up all the good parts, we can use the more affordable and convenient canned clams found in any supermarket. Just remember to not toss out the clam juice in the cans when you open them, since you'll need that flavorful liquid in the first step.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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