Uplifting the sole: Red Lobster goes upscale with new plating and pricing

[Kerrmudgeon]

The last time I was at the Red Lobster the loster/seafood newburg was way overly salted. When I complained to the manager he said the sauce came in huge frozen bags and he had no control over the salt added.
He comped my meal, and apologized. We had a fairly long discussion about current trends of less salt etc, and he said he would pass it along to the powers that be. Their corporate kitchens are to blame for the food by and large. Change starts at the top...and with the food!

...not the damn plates or presentation!

[Sea Six]

Y'know, just the other day I was telling this Native Texan that this frozen tub of BBQ pork from Sam's Club beats any BBQ he's ever tasted.

He just laughed, but I'm pretty sure this is the best BBQ anyone has eVAR had.

He is RONG

[lspencer534]

Originally Posted by Sea Six

I'll make a bet with you: Order some Spot Shrimp from the link and compare them with your local shrimp.

[Thunder22]

Originally Posted by C5SilverBullet

Went to a Red Lobster a couple weeks ago, and the food was just terrible.

I went to red lobster about 20 years ago, the food was terrible.


Is there an echo in here?

[LATB]

Originally Posted by lspencer534

I'll make a bet with you: Order some Spot Shrimp from the link and compare them with your local shrimp.

'Round deze parts, shrimp is bait to catch fresh fillets.

[Sea Six]

Originally Posted by lspencer534

I'll make a bet with you: Order some Spot Shrimp from the link and compare them with your local shrimp.

WTF are these things? Precooked and prespiced? Raw and uncooked?

Spot Shrimp (4 Packs) - Shrimp and Scallops


Oh, and $71.50 for 3 pounds?? That's over $23.00 per pound!! There better be a cocaine garnishment for that price.

[DukeAllen]

Originally Posted by Whiskey

I went to red lobster about 20 years ago, the food was terrible.


Is there an echo in here?

I went there once, 13 years ago. Once was enough

[lspencer534]

Originally Posted by Sea Six

WTF are these things? Precooked and prespiced? Raw and uncooked?

Spot Shrimp (4 Packs) - Shrimp and Scallops


Oh, and $71.50 for 3 pounds?? That's over $23.00 per pound!! There better be a cocaine garnishment for that price.

With a salad and a side dish you can get 2 meals out of each pack of shrimp. That cuts your cost to about $12.00 a meal. They don't make Gulf Coast shrimp as large at Spot Shrimp, but extra-large Coast shrimp will set you back at least $15.00/lb., probably more this year. And compared to the taste difference, there's no way Coast shrimp wins even on cost.

And, no, they're not pre-cooked and spiced. They are raw and un-peeled, heads on.

[Sea Six]

I just checked. Local fresh seafood market has the jumbos at $12.99/ lb.

Fresh, never frozen.

I just can't see spending $71.50 for frozen shrimp just to prove a point.

Lars, you wanna go halvsies and see if this hyeah frozen stuff is worth it's snuff?

[...Whitepower...]

Originally Posted by wicked_c6

Do they still have those delicious, crack filled, cheesy biscuits?

Check this shit out.. http://www.buzzfeed.com/robfranklin/...of-life#4b9ltq

[DAB]

I make delicious, low salt meals every day.

[LATB]

Originally Posted by lspencer534

With a salad and a side dish you can get 2 meals out of each pack of shrimp. That cuts your cost to about $12.00 a meal. They don't make Gulf Coast shrimp as large at Spot Shrimp, but extra-large Coast shrimp will set you back at least $15.00/lb., probably more this year. And compared to the taste difference, there's no way Coast shrimp wins even on cost.

And, no, they're not pre-cooked and spiced. They are raw and un-peeled, heads on.

Counselor.
You know I always respect your posts. I truly see you as one of the smartest guys in the room. (We've all moved up a notch in Harrys absence ).

But you are losing this debate you started. And beginning to move the goal with this last post.

We've gone from fresh vs frozen seafood to the amortized cost of a shrimp meal.

[Sea Six]

Originally Posted by LarsAtTheBeach

Counselor.
You know I always respect your posts. I truly see you as one of the smartest guys in the room. (We've all moved up a notch in Harrys absence ).

But you are losing this debate you started. And beginning to move the goal with this last post.

We've gone from fresh vs frozen seafood to the amortized cost of a shrimp meal.

indeed

[m and t's77]

Originally Posted by LarsAtTheBeach

Counselor.
You know I always respect your posts. I truly see you as one of the smartest guys in the room. (We've all moved up a notch in Harrys absence ).

But you are losing this debate you started. And beginning to move the goal with this last post.

We've gone from fresh vs frozen seafood to the amortized cost of a shrimp meal.

There is simply no contest in the realm of frozen vs. fresh seafood.
I speak from being Boston born and grew up with all the local flavor of living on the North Shore.
The closest Red Lobster near us is all the way in Connecticut,they just can't come close to the real thing,be it the big guys like Legal Seafood or the Summer Shack and our local guys.
I grew up with this place,calm chowder is fresh as is all the fish,only time you see ice is in either the display case to buy your fish and cook it at home or to but it in your tonic.

belleisleseafood.com

[ZipZap]

Virtually ALL of the highest quality, sashimi grade, fish is flash hard frozen at very low temps onboard the boat. This does two things. First, it kills any active parasites found in the fish. Second, freezing quickly preserves the fish better than refrigeration. This is the highest quality $200/lb or better bluefin tuna and other delicacies. I'm sure if there was a way to keep these fish alive until butchering, it would be done.

So, if the fish or shellfish is alive when you throw it in the pot/skillet, that will be the highest quality, but you may need to worry about parasites. Folks who overcook the fish to high temps don't need to worry about parasites, but eating fish cooked to this level is defeating the goodness of fresh seafood.

If the fish is dead when you throw it in the pot/skillet, any time that it was dead and hard frozen is better than any time it was dead and not hard frozen.

Folks who shy away from anything frozen just don't understand the science.

Oh, and Red Lobster isn't even the McDonald's of seafood. Maybe the Waffle House of seafood.

[Sea Six]

Originally Posted by ZipZap

Virtually ALL of the highest quality, sashimi grade, fish is flash hard frozen at very low temps onboard the boat. This does two things. First, it kills any active parasites found in the fish. Second, freezing quickly preserves the fish better than refrigeration. This is the highest quality $200/lb or better bluefin tuna and other delicacies. I'm sure if there was a way to keep these fish alive until butchering, it would be done.

So, if the fish or shellfish is alive when you throw it in the pot/skillet, that will be the highest quality, but you may need to worry about parasites. Folks who overcook the fish to high temps don't need to worry about parasites, but eating fish cooked to this level is defeating the goodness of fresh seafood.

If the fish is dead when you throw it in the pot/skillet, any time that it was dead and hard frozen is better than any time it was dead and not hard frozen.

Folks who shy away from anything frozen just don't understand the science.

Oh, and Red Lobster isn't even the McDonald's of seafood. Maybe the Waffle House of seafood.

", said the dilshit who never grew up in a local gulf-side fresh seafood market.

[LATB]

I've had tuna sushi off a fish on the gaff and still gasping air on the aft deck.

I win

[MrPeabody]

There's no Red Lobster near me, but I went to one once. Not very good.

If they want to upscale the place they could start by not having some one come to my table and say "Hi, my name is Brad and I'll be your server". I mean no shit, I thought you were going to wash my car. Then don't try to upsell me at the table, and don't stop by every three minutes to see "how are we doing?"

[markids77]

I am fortunate enough to live in a Coastal community and I frequent a local eatery which has it's own damn boat. They fish (or seine) every day and whatever they catch is what's on the menu right now. I am sorry, but now that I know what "caught today, never frozen" seafood tastes like there is NO WAY you could convince me that frozen could taste better than fresh. That being said, Red Lobster is not even on my food radar... I would rather eat frozen abd nitrate/sulfite treated shrimp from Stop and Shop than that swill.

[ZipZap]

Originally Posted by Sea Six

", said the dilshit who never grew up in a local gulf-side fresh seafood market.

Said the guy who grew up in San Diego and had fresh everything, from tuna to marlin. As well as the guy who spent months in Florida eating fresh gulf and Atlantic. As well as the guy who spent years on the mid-Atlantic coast eating fresh crab, striped bass, oysters and everything else the Chesapeake has to offer.

If your frozen fish tastes worse than fresh, you need a new place to buy your frozen fish. CASE CLOSED!