Red Lobster Menu

Menu / Classics
Island Jumbo Coconut Shrimp

Hand-dipped, tossed in coconut batter and fried golden brown. Served with our signature piña colada sauce and choice of side.

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Today's Catch - Salmon New Orleans

Fresh salmon, blackened and topped with shrimp tossed in a Cajun butter sauce. Served with lemon and choice of two sides.

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Salmon New Orleans (Half)

Blackened salmon fillet topped with shrimp tossed in a Cajun butter sauce. Served with lemon and choice of two sides.

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Canadian Snow Crab Legs

Sweet, steamed snow crab legs. Served with lemon, melted butter and choice of two sides.

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Walt's Favourite Shrimp

Hand-breaded, butterflied and lightly fried—just the way Chef Walt liked them. Served with cocktail sauce and choice of two sides.

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Hand-Breaded Chicken Tenders

Served with plum sauce and choice of two sides.

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NEW! Crispy Thai Shrimp

Battered shrimp tossed in a spicy chili sauce. Served with choice of two sides.

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Tilapia and Scallops

Pan-seared tilapia paired with grilled sea scallops, topped with a garlic and herb sauce. Served with choice of two sides.

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Today's Catch - Salmon

Served with lemon and choice of two sides.

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Garlic Shrimp Skewers

Two grilled shrimp skewers with a butter garlic glaze. Served with lemon and choice of two sides.

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7 oz. Sirloin

Simply seasoned with peppercorn. Served with choice of two sides.

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10 oz. New York Strip

Simply seasoned with peppercorn. Served with choice of two sides.

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6 oz. Filet Mignon

Simply grilled with a peppercorn seasoning. Served with choice of two sides.

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Fire-Grilled Chicken Dinner

Two fire-grilled chicken breasts served with choice of two sides.

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Double Lobster Tails

Pairing of Caribbean rock lobster tail and fire-grilled Maritime lobster tail. Served with melted butter, lemon and choice of two sides.

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A 2,000 calorie-per-day diet is used for general nutritional advice, but calorie needs vary.

** CONTAINS (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.