Excellent Seafood Restaurant
This article is all about my favorite seafood place, RED LOBSTER! Here you will find information, news and photos and blogs about this superb restaurant.
Table of Contents
Yummy Seafood!
Red Lobster is basically an American chain of over 600 restaurants across the U.S. and Canada, catering towards casual diners and families with a taste for SEAFOOD!The chain was founded in Florida, 1968.
I'm crazy about the place. The entire experience dining there is a real pleasure. What can I say, the service was special, the atmosphere was appropriate, the place was clean, AND I love SEAFOOD!
Anyway the American Heart Association's latest recommendations for a heart-healthy lifestyle include eating two servings of fish a week.
So, of course I will return...
"Official" RED LOBSTER site
This web page is BEAUTIFUL and professional.
- Red Lobster Seafood Restaurants - Recipes and Live Lobster Delivery
- Here's everything from Red Lobster restaurant menus to locations and prepaid gift cards and recipes - all online and easy to find.
Fish and Seafood information
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Red Lobster videos!
Auction Items
Bid on thse items..
Watch the time left!
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Lobster WAR!
Why does a lobster become RED after it is cooked?
Here is my answer after much research...
"The red pigment is the most stable component of the coloring in a lobster shell. The greens and browns which darken the shell in a live lobster are destroyed by cooking." For a more complete answer I did some further digging and found that the red pigment common to all decapod (shrimp, prawn, crab, lobster) exoskeletons (shells) is letons (shells) is astaxanthin, a carotenoid (like b-carotene, the pigment that makes fruits red-orange) found in many organisms from bacteria to birds. Astaxanthin was first identified in the exoskeletons of crayfish, Astacidea, hence its name. In lobsters, as in many decapods, astaxanthin is not a free pigment, but is complexed with a protein called a -crustacyanin, which alters the resonance of astaxanthin such that the complex acts as a blue-green pigment. As mentioned above, astaxanthin is heat stable, while the a-crustacyanin protein is not, so boiling the lobster shell denatures the blue-green a-crustacyanin releasing the red-orange astaxanthin.
People write BLOGS about LOBSTERS!
- Think you can't afford lobster? Think again -- Page 1 -- Times ...
- Trying to trim your household budget in the struggling economy? Serve lobster for dinner.
- covertress: Poorman's Lobster
- Poorman's Lobster. Pan Seared Tilefish. In a Champagne Beurre Blanc Sauce served with purple potatoes puree and crisp garlic broccolini. Few fish in the ocean are as delectable as fresh tilefish. Often called ?poorman's lobster,? white ...
- Blockbuster Lobster At Dusit Thani Manila @ ClickTheCity.com Hot ...
- Have a sneak preview of this blockbuster with the appetizing Lobster terrine with catalana sauce, mullet roe and light salsa verde. To prepare your famished stomach, calm your palate with a hot Ginger lobster soup with vanilla butter ...
- Ahab's Journal: Lobster prices claw their way out of the tank
- "PORTLAND, Maine ? Lobster prices are rising after months in the tank, but with poor weather conditions and much of their fishing gear pulled from the water, not many fishermen are reaping the rewards."
