Red Lobster has long been known as the king of fine seafood. However, back in 1993, one of their more popular dishes just didn’t make the menu Crab Legs with Creme Brulee. It wasn’t a great menu choice, but it wasn’t ranked as the worst restaurant meal of all time either. For years, people have wondered why they would choose to eat something that’s not on the menu at most other restaurants.
Now the mystery surrounding the origin of all-you-can-eat crab legs has been solved! The recipe that inspired this dish was actually created by none other than Rachael Ray herself! Yes, the cooking legend behind the creation of one of America’s favorite dishes was responsible for its inclusion on the menu. But how did she pull it off? We’ve got the scoop on that too.
According to legend, Rachael Ray was visiting an Upstate New York oyster farm one day while on a shopping trip. While looking at some the other dishes on the menu, she decided that she wanted to try and recreate some dish she had enjoyed years ago. With that in mind, she asked the owner if he could boil some lobster meat in order to get that “fresh from the sea” flavor to his recipe. The owner told her no problem, and since she was a fan of that seafood dish herself, she was happy to oblige.
The next day, Rachael Ray’s “When did red lobster get all-you-can-eat crab legs?” show was discussing the dish on the Today Show and mentioned it. The dish quickly became a hit, and soon enough, it was showing up in restaurants all over America.
When you watch any of the infomercials about the dish, you get the same question repeatedly. So how did red lobster end up on your menu, when you couldn’t imagine eating it in any other way? The answer, as it turns out, is that the dish was actually a very easy one.
Red lobster has large chunks of lobster meat in the shell, rather than the small bits found in the meat found in other types of seafood. If you really want the real flavor, it’s best to remove the white pectin inside the meat. That part of the meat is what gives it the flavor. You can find pectin in two different sources. You can buy it from a market, or you can boil the lobster yourself (using butter and cream) to extract the pectin.
Red lobster’s legs are the next feature that makes it so likable. The legs have a strong sense of adventure, just like the whole “jerk and roll” style of eating that people love to eat. In addition to the legs, the dish also includes claws, which provide additional flavors to the already-interesting legs. The claws are cooked separately, but can be added during the actual cooking process, to give the dish even more flavor and texture. Like many seafood dishes, lobster is usually served grilled, but you can cook it just as you like, in the oven if you’re cooking it at home.
Lobster tails, or flounder, come on the tail end of the lobster, and are often served last. They’re rich in flavor and healthy too. If you’re looking for lobster that tastes just like the clamshell style of a clamshell, try some of Maine’s finest, like King’s Court. Or you could skip the clamshell and opt for some sweet, flakey shrimp instead.
When did red and white shrimps and mussels get all you can eat? Maine is famous for its lobster and seafood, so naturally, these dishes will also be featured. Maine is known for having some of the best fresh water shrimp in the country, so go ahead and try some of their specialty dishes including hot and sour pork, crab cakes (my favorite) and lobster bisque.
You can’t have a perfect Cajun dinner without including the most popular dessert, jambalaya. And who doesn’t enjoy a good jambalaya? The sweet, sticky custard is best eaten warm from the jambalaya. If you’ve never had the famous dish, you’re in for a real treat. Try St. Louis, where Cajun chefs serve an authentic jambalaya made with real jambalaya ingredients and not just jambalaya sauce.
When did red lobster get all-you-can-eat? That’s a question I’ll never answer. It is such a personal experience. If you don’t have a chef telling you what to do, it’s your dinner. It is my favorite meal by far!