Lobster lovers rejoice! Red Lobster’s highly-anticipated Lobsterfest is back and better than ever! This year’s menu is packed with exciting new dishes like the Lobster & Shrimp Tacos and the Lobster & Shrimp-Topped Sirloin that will have you drooling. Of course, no Lobsterfest entrée is complete without warm, buttery Cheddar Bay Biscuits served with every meal.
This year’s Lobsterfest lineup features a selection of lobster entrées guaranteed to satisfy everyone’s cravings, including the crispy and flavorful new Lobster & Shrimp Tacos, filled with Maine and Norway lobster, shrimp, jalapeño slaw, pico de gallo, lime crema and cilantro. Served on three grilled tortillas, it’s a perfect balance of flavors that will blow your taste buds away.
For those looking for a more traditional lobster experience, the Lobster Lover’s Dream is a must-try. This dish features a roasted rock and Maritime lobster tails paired with lobster-and-shrimp linguini in a creamy lobster sauce. Served with a choice of two sides, this classic will not disappoint.
If you’re looking to mix things up, the Lobster & Shrimp-Topped Sirloin is a delicious take on surf and turf. This dish features a 7 oz. sirloin topped with creamy parmesan-bacon shrimp, paired with a tender Maine lobster tail, it’s a perfect blend of flavors.
And don’t forget the Maine Lobster Tail Duo, Live Maine Lobster or Bar Harbor Lobster Bake, all delicious choices that will make you feel like you’re dining by the sea.
And what’s a lobster feast without a refreshing cocktail? Red Lobster has you covered with their new Berry Sunset Lobsterita and Passion Fruit Lobsterita. These fruity and refreshing cocktails are perfect to accompany your meal and will make you feel like you’re on a beach vacation.
Image credit, Red Lobster.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic Salt Lake City, and a former freelance restaurant critic. I’ve worked extensively with local, regional and national food and drink organizations. I’m a multiple-award winning journalist and have been writing about food and drink for more than fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I don’t mind admitting to a certain secret obsession with fast food as well – and that’s where Menu And Price comes in…