✔ Made and tested at home · 30 copycats: biscuits, shrimp, sides + dessert
These 30 Red Lobster copycat recipes bring the seafood house home, from warm Cheddar Bay Biscuits and crispy Brussels sprouts to garlic shrimp scampi, coconut shrimp, clam chowder, creamy linguini Alfredo and the Chocolate Wave.
Start with a batch of Cheddar Bay Biscuits and the crispy Brussels sprouts, then make garlic shrimp scampi or coconut shrimp with the pina colada sauce for dinner.
- Showstopper: the Bar Harbor Lobster Bake, with lobster tails, shrimp, scallops and mussels over linguini.
- Quickest: the tartar sauce, five ingredients stirred together in 5 minutes.
- Make ahead: the clam chowder and the coleslaw both taste even better the next day.
Each one is a homemade version made with supermarket ingredients, so the flavor is close rather than identical, and you control the salt and the portion size. They are grouped below by type, and linked cards open the full recipe with step photos, while the rest give the quick method right on the card.
Biscuits, Starters and Dips
The warm biscuits, crispy shrimp and creamy dips that open every Red Lobster meal.
1. Cheddar Bay Biscuits
Fluffy cheddar drop biscuits brushed with garlic butter and parsley, warm from the oven.
Get the recipe →
2. Seafood-Stuffed Mushrooms
Mushroom caps filled with a buttery crab and seafood stuffing under melted Monterey Jack.
How: Fill 12 mushroom caps with crab, cracker crumbs, cream cheese and garlic, top with Monterey Jack and bake at 400°F for 15 to 18 minutes.
3. Parrot Isle Coconut Shrimp
Jumbo shrimp in a crunchy coconut coating, fried golden and served with pina colada sauce.
How: Dip 1 lb jumbo shrimp in flour, egg and a mix of shredded coconut and panko, then fry at 350°F for 2 to 3 minutes until golden.
4. Hush Puppies
Crisp little cornmeal fritters with onion, fried golden and fluffy inside.
How: Mix 1 cup cornmeal, 1/2 cup flour, baking powder, egg, buttermilk and grated onion, drop spoonfuls into 350°F oil and fry 3 to 4 minutes.
5. Lobster Artichoke and Seafood Dip
A hot, creamy three-cheese dip with lobster, seafood, artichokes and spinach, served with chips.
How: Mix cream cheese, parmesan and mozzarella with chopped lobster, artichokes and spinach, then bake at 375°F for 20 minutes until bubbling.
6. Popcorn Shrimp
Bite-size shrimp in a light, crunchy batter, fried and served with cocktail sauce.
How: Toss 1 lb small shrimp in seasoned flour, buttermilk and flour again, then fry at 350°F for 1 to 2 minutes until crisp.
7. Hand-Breaded Calamari
Tender calamari rings in a crisp seasoned breading, with marinara and jalapeno ranch.
How: Soak calamari rings in buttermilk, toss in seasoned flour and fry at 375°F for 1 to 2 minutes until lightly golden.
8. Ultimate Fondue
A rich cheese and seafood fondue baked in a bread bowl, with tortilla chips for dipping.
How: Melt Swiss and cheddar into a little cream with chopped lobster and shrimp, spoon into a hollowed bread bowl and bake at 375°F for 10 minutes.
9. Shrimp Nachos
Crisp tortilla chips piled with seasoned shrimp, melted cheese, jalapenos, salsa and sour cream.
How: Layer chips with sauteed seasoned shrimp and shredded cheese, bake at 400°F for 6 to 8 minutes, then top with jalapenos, salsa and sour cream.
Soups and Sides
Creamy soups and the sides that go next to every plate of seafood.
10. Crispy Brussels Sprouts
Crispy halved Brussels sprouts tossed in a sweet soy-ginger glaze and topped with crunchy fried onions.
How: Roast 1 lb halved sprouts at 425°F for 20 to 25 minutes until crisp, toss with soy sauce, honey, ginger and garlic, and top with crispy fried onions.
11. New England Clam Chowder
A thick, creamy chowder with tender clams, potatoes, onion and a little bacon.
How: Cook bacon, onion and celery, add diced potatoes, clam juice and chopped clams, simmer 15 minutes and finish with cream thickened with a butter roux.
12. Lobster Bisque
A smooth, creamy lobster soup with a hint of sherry and tomato.
How: Simmer lobster shells with onion, tomato paste and stock, strain, thicken with a butter roux and cream, then add sherry and chopped lobster.
13. Coleslaw
Crisp shredded cabbage and carrot in a creamy, slightly sweet dressing.
How: Toss 1 bag coleslaw mix with mayonnaise, sugar, vinegar, a little milk and celery seed, then chill for 2 hours.
Sauces
The dips that make the fried shrimp and fish taste like the restaurant.
14. Tartar Sauce
A creamy, tangy sauce with sweet relish and onion, made for fried fish and shrimp.
How: Stir 1 cup mayonnaise with 3 tbsp sweet relish, 1 tbsp grated onion, a squeeze of lemon and a pinch of sugar, then chill 30 minutes.
15. Pina Colada Sauce
The sweet, creamy pineapple and coconut dip served with the coconut shrimp.
How: Whisk 1/2 cup sour cream with 1/3 cup pina colada mix and 1/4 cup crushed pineapple, then chill for 1 hour.
16. Cocktail Sauce
A bold, tangy ketchup and horseradish sauce for shrimp and fried seafood.
How: Stir 1 cup ketchup with 2 tbsp prepared horseradish, 1 tbsp lemon juice and a dash of Worcestershire and hot sauce, then chill.
Shrimp, Lobster and Seafood Mains
The shrimp, lobster, salmon and crab plates the menu is known for.
17. Garlic Shrimp Scampi
Tender shrimp in a buttery garlic, white wine and lemon sauce.
Get the recipe →
18. Salmon New Orleans
Blackened salmon topped with shrimp in a spicy Cajun butter sauce.
How: Coat salmon in blackening spice and sear in a hot skillet 3 to 4 minutes per side to 145°F, then top with shrimp cooked in Cajun butter.
19. Bar Harbor Lobster Bake
Lobster tails, shrimp, scallops and mussels with tomatoes in a garlic white wine broth over linguini.
How: Roast split lobster tails at 425°F for 10 minutes, simmer shrimp, scallops and mussels in garlic white wine broth with tomatoes and serve over linguini.
20. Snow Crab Legs
Sweet steamed snow crab legs with melted garlic butter and lemon.
How: Steam thawed snow crab clusters over boiling water for 5 to 7 minutes until hot, and serve with melted butter and lemon wedges.
21. Admiral’s Feast
A fried seafood platter of butterflied shrimp, flounder, clam strips and bay scallops.
How: Bread shrimp, flounder strips, clam strips and bay scallops in seasoned flour and fry in batches at 350°F for 2 to 4 minutes, with tartar and cocktail sauce.
22. Lobster Pizza
A thin, crisp pizza with garlic sauce, mozzarella, tomato, basil and sweet lobster.
How: Spread garlic butter on a thin crust, top with mozzarella, diced tomato and chopped lobster, bake at 475°F for 8 to 10 minutes and add fresh basil.
Pasta
Creamy linguini Alfredo with shrimp, crab or Cajun chicken.
23. Shrimp Linguini Alfredo
Shrimp in a rich, creamy garlic Alfredo sauce over linguini.
How: Saute 1 lb shrimp in butter and garlic, simmer heavy cream with parmesan until thick, and toss with cooked linguini and the shrimp.
24. Cajun Chicken Linguini Alfredo
Spicy Cajun chicken over linguini in a creamy garlic Alfredo sauce.
How: Season chicken strips with Cajun spice and sear 5 to 6 minutes to 165°F, then toss with linguini in a garlic parmesan cream sauce.
25. Crab Linguini Alfredo
Sweet crabmeat folded into a creamy garlic Alfredo sauce with linguini.
How: Simmer heavy cream with butter, garlic and parmesan until thick, fold in 8 oz lump crab and toss with cooked linguini.
Desserts and Drinks
The big chocolate desserts, a cool key lime pie and the frozen drinks.
26. Chocolate Wave
Layers of moist chocolate cake and fudge frosting, served warm with vanilla ice cream.
How: Bake a chocolate layer cake, fill and frost it with fudge frosting, and serve each slice warmed with vanilla ice cream and chocolate sauce.
27. Brownie Overboard
Warm brownie wedges with vanilla ice cream, caramel, hot fudge and whipped cream.
How: Bake a pan of fudgy brownies, cut into wedges, and top them warm with vanilla ice cream, caramel, hot fudge and whipped cream.
28. Key Lime Pie
A tangy, creamy key lime filling in a graham cracker crust with whipped cream.
How: Whisk sweetened condensed milk with egg yolks and key lime juice, pour into a graham crust, bake at 350°F for 15 minutes and chill 4 hours.
29. Lobsterita
A big frozen margarita made with tequila, lime and a swirl of fruit.
How: Blend 2 oz tequila, 1 oz orange liqueur, 3 oz lime juice and a cup of ice until smooth, then swirl in strawberry puree.
30. Bahama Mama
A frozen tropical rum drink with pineapple, orange and a splash of grenadine.
How: Blend light rum, coconut rum and dark rum with pineapple juice, orange juice, a splash of grenadine and ice until slushy.
Tips for Red Lobster Favorites at Home
- Keep the biscuit dough cold. Cold butter and a quick stir give fluffy Cheddar Bay Biscuits, and the garlic butter goes on right out of the oven.
- Dry the Brussels sprouts well. Dry sprouts and a hot 425°F oven give crisp edges before the glaze goes on.
- Do not overcook the shrimp. Pull shrimp as soon as they turn pink and curl, usually 2 to 3 minutes.
- Watch the oil. Fry at 350°F and work in small batches so the coating stays crisp.
- Thaw seafood in the fridge. Move frozen shrimp, crab and lobster to the fridge the night before, and cook fish to 145°F.
More Seafood and Casual Dining Favorites
Want more restaurant nights at home? Try my Outback copycat recipes and Olive Garden copycat recipes, and you will find every restaurant in my copycat recipes collection.
Frequently Asked Questions
What are the most popular Red Lobster copycat recipes?
The Cheddar Bay Biscuits are by far the most searched, followed by the garlic shrimp scampi, the crispy Brussels sprouts and the stuffed mushrooms.
How do I make Red Lobster Brussels sprouts at home?
Roast halved sprouts at 425°F until crisp, then toss them in a sweet soy-ginger glaze and top with crispy fried onions.
What is in Cheddar Bay Biscuits?
A baking mix dough with cold butter, milk and shredded cheddar, baked and brushed with melted butter, garlic and parsley.
What sauce comes with the coconut shrimp?
A sweet pina colada dipping sauce. A homemade version uses sour cream, pina colada mix and crushed pineapple.
Can I make the clam chowder ahead?
Yes. It keeps for 3 days in the fridge. Warm it gently over low heat and add a splash of milk if it thickens.
Are these the restaurant’s own recipes?
No. These are copycat recipes inspired by Red Lobster menu items and made in my home kitchen. Recipe Fairy is not affiliated with Red Lobster.
