Red Lobster® Lobster Pizza Copycat Recipe

1 flour tortilla (per pizza)
Land O' Lakes™ Roasted Garlic Butter Spread
2 Tbsp. grated Parmesan cheese
4 oz. drained roma tomatoes (approx. 2-3 tomatoes) diced 3/8"
2 Tbsp. fresh basil cut in 1/8" julienne strips
2 oz. lobster meat cut in 1/2" - 3/4" chunks
1/2 cup Italian six-cheese blend

Heat oven to 450°. Lightly brush entire top side of tortilla with garlic butter (edge to edge). Sprinkle two tablespoons Parmesan cheese over the garlic butter.

Drain the diced tomatoes and sprinkle evenly over Parmesan cheese. Julienne the basil into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.

Make sure lobster meat is cut into 1/2" - 3/4" chunks and drained well. Portion lobster meat, then sprinkle it evenly over the tomatoes.

Sprinkle the cheese blend evenly over the diced tomatoes. Refrigerate until ready to cook.

Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. When oven is ready, place pizza on pan and cook approximately four to five minutes. Remove from pan and cut into eight wedges. Squeeze fresh lemon over pizza for extra flavor and serve.

Red Lobster® Cheddar Bay Biscuits Recipe

2 C. Bisquick
1/2 C. cold water
3/4 C. grated, sharp cheddar cheese
1/4 C. butter
1 tsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning

Preheat oven to 450 degrees. Mix together baking mix, cold water, and grated cheese. Roll out biscuits in a floured surface. Biscuits should be approximately one inch thick. Cut biscuits with a cutter, and place on to an ungreased baking dish. Melt butter and seasonings together. Brush with the butter and spices and bake for 8 to 10 minutes.

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Red Lobster's® Crab Cakes Copycat Recipe

1 lb lump crab meat (make sure you check for shells before preparing)
½ tsp minced garlic
1 Tbsp minced onions
1 Tbsp diced celery
2 Tbsp mayonnaise
1 egg
1 tsp Dijon mustard
1 tsp Old Bay Seasoning
¼ cup bread crumbs
Salt and Pepper to taste
Olive Oil for sautéing

In a bowl combine all ingredients except for the crab and the bread crumbs. Mix the ingredients together and then gently mix in the crab meat. Spread out the bread crumbs on the counter. Role crab mixture into a ball about 2 inches or so in diameter. Put the ball in the bread crumbs flattening it out into a patty about 1 inch thick by 3 inches in diameter (this size cooks the best). Refrigerate the crab cakes until you are ready to cook them.

To cook in a skillet, heat about 2 Tbsp of olive oil, brown the crab cake on each side for about 2-3 minutes, then reduce heat to low and cook for an additional 8 minutes.

Red Lobster® Brushetta Copycat Recipe

Makes 48 pieces

5 ounces (1/2 cup + 2 Tbsp) red pepper,chopped fine
5 ounces green pepper, chopped fine
5 ounces red onion, grated
1 pound 9 ounces petite shrimp
3 cup Fontina cheese, grated
3 cup White Cheddar Cheese, grated.
Large loaf of French bread, or Italian bread, cut 1/2" to make 48 pieces.

Mix all ingredients together except bread. Place heaping amounts onto each piece of bread and put on a cookie sheet. Put oven to 350 degrees, bake for 6 minutes until cheese melts.