Red Lobsters Lobster Chops Recipe 45

Steps:

• Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. (And optional garlic granules) Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.
• In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Steps:

• Cut bacon in half and wrap each half around a scallop.
• Secure with a toothpick.
• Mix together wine and lemon juice.
• Pour over scallops in a shallow dish.
• Marinade for 1/2 hour.
• Pour melted butter over scallops.
• Sprinkle with paprika and seasoning salt.
• Bake at 400* for 15- 20 minutes.

Steps:

• Preheat oven or grill to 450 degrees. Cut each lobster tail completely in half lengthwise and remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at tail end, and place meat back into shell. (This makes it easier to eat the lobster after it is cooked.) Wrap each lobster tail, including the shell, around one scallop, similar to wrapping bacon around a filet mignon. To skewer, gently pierce the base of the tail fins, passing the skewer through the scallop and piercing through the other end of the tail. Leave approximately 1 to 2 inches at the end of the skewer to prevent chop from sliding off during cooking. Lightly brush the topside of each lobsterchop with the Lemon-Garlic Butter. (A light coating will prevent "flare-ups" when grilling.) Sprinkle the lobsterchops with Season-All, place on a wax-paper lined tray and refrigerate until ready to grill. Place lobsterchops, meat-side down, on preheated grill. Cook for 4 to 5 minutes, rotating lobsterchops 90 degrees after 2 minutes. Turn lobsterchops over and cook for another 4 to 5 minutes or until the lobster and the scallop have reached an internal temperature of 150 degrees. Lightly brush the meat side of each lobsterchop with Lemon-Garlic Butter just before removing from the grill. For each plate, place 3 lobsterchops on a bed of your favorite rice accompanied by a small cup of melted butter and a lemon wedge. Sprinkle with chopped parsley and serve. This recipe yields 4 servings.