Red Lobster Four-Course Feast

Name: Red Lobster Four-Course Feast (Elevated)
Total time: 2 h 15 min
Yield: 4
Cuisine: French
Ingredients: 6 cups Baby Arugula; 1/2 cup Heirloom Tomatoes-halved; 1/4 cup Fennel-thinly sliced; 2 tbsp White Balsamic Vinaigrette; 1 lb Colossal Shrimp-peeled and deveined; 1/2 cup House-Made Cocktail Sauce; 1 Meyer Lemon-cut into wedges; 2 cups Pastry Flour; 1/2 cup Cold Buttermilk; 1/4 cup Aged Cheddar Cheese-shredded; 3 tbsp European-Style Butter-cold and cubed; 1/2 tsp Garlic Powder; 1/4 tsp Cayenne Pepper; 1 lb Jumbo Shrimp-peeled and deveined; 1/4 cup Butter; 4 tbsp Flour; 1 cup Heavy Cream; 1/4 cup Dry Sherry; 2 tbsp Dijon Mustard; 1/4 cup Gruyere Cheese-grated; 1/4 cup Parmesan Cheese-grated

⏱2h 15m

👥4

🔥1600 cal

Hard

🍽️French

A luxurious and refined take on the Red Lobster four-course feast, utilizing premium ingredients and advanced culinary techniques.

6 cups Baby Arugula

1/2 cup Heirloom Tomatoes-halved

1/4 cup Fennel-thinly sliced

2 tbsp White Balsamic Vinaigrette

1 lb Colossal Shrimp-peeled and deveined

See all 21 ingredients ↓

(0 reviews)

⏱2h 15m

👥4

🔥1600 cal

Hard

🍽️French

A luxurious and refined take on the Red Lobster four-course feast, utilizing premium ingredients and advanced culinary techniques.

#Seafood #Shrimp #Biscuits #Thermidor #Gourmet

Instructions

Prepare the Salad: Combine all Salad ingredients in a large bowl and toss gently.
Prepare the Shrimp Cocktail: Poach shrimp until pink and opaque. Chill. Serve with house-made cocktail sauce and Meyer lemon wedges.
Prepare the Cheddar Bay Biscuits: Preheat oven to 425°F (220°C). Cut cold Butter into Flour. Add Buttermilk, Cheddar, Garlic Powder, and Cayenne Pepper. Gently combine. Drop by spoonfuls onto a baking sheet and bake for 15-18 minutes.
Prepare the Entree (Lobster Thermidor Shrimp): Make a roux with Butter and Flour. Gradually whisk in Heavy Cream and Sherry. Stir in Dijon Mustard. Add Shrimp and cook until pink. Remove from heat and stir in Gruyere and Parmesan Cheese. Broil until bubbly and golden brown.

Ingredients

6 cups 1420 mL Baby Arugula
1/2 cup 120 mL Heirloom Tomatoes-halved
1/4 cup 60 mL Fennel-thinly sliced
2 tbsp 30 mL White Balsamic Vinaigrette
1 lb 450 g Colossal Shrimp-peeled and deveined
1/2 cup 120 mL House-Made Cocktail Sauce
1 1 Meyer Lemon-cut into wedges
2 cups 240 g Pastry Flour
1/2 cup 120 mL Cold Buttermilk
1/4 cup 60 g Aged Cheddar Cheese-shredded
3 tbsp 45 mL European-Style Butter-cold and cubed
1/2 tsp 2.5 mL Garlic Powder
1/4 tsp 1.25 mL Cayenne Pepper
1 lb 450 g Jumbo Shrimp-peeled and deveined
1/4 cup 60 mL Butter
4 tbsp 60 mL Flour
1 cup 240 mL Heavy Cream
1/4 cup 60 mL Dry Sherry
2 tbsp 30 mL Dijon Mustard
1/4 cup 60 g Gruyere Cheese-grated
1/4 cup 60 g Parmesan Cheese-grated

Equipment

Large Bowl
Pot
Baking Sheet
Whisk
Broiler

Instructions

Prepare the Salad: Combine all Salad ingredients in a large bowl and toss gently.
Prepare the Shrimp Cocktail: Poach shrimp until pink and opaque. Chill. Serve with house-made cocktail sauce and Meyer lemon wedges.
Prepare the Cheddar Bay Biscuits: Preheat oven to 425°F (220°C). Cut cold Butter into Flour. Add Buttermilk, Cheddar, Garlic Powder, and Cayenne Pepper. Gently combine. Drop by spoonfuls onto a baking sheet and bake for 15-18 minutes.
Prepare the Entree (Lobster Thermidor Shrimp): Make a roux with Butter and Flour. Gradually whisk in Heavy Cream and Sherry. Stir in Dijon Mustard. Add Shrimp and cook until pink. Remove from heat and stir in Gruyere and Parmesan Cheese. Broil until bubbly and golden brown.

Nutrition per serving

Calories 1600

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Red Lobster Four-Course Feast

Red Lobster Four-Course Feast

Ratings & Reviews

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