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We Ate Through Everything on Red Lobster’s Endless Shrimp Menu, Twice

FOODBEAST got word that Red Lobster’s Endless Shrimp event is back with some notable new additions, like Nashville Hot Shrimp and Mediterranean Shrimp, guest-favorites like Hand-Crafted Garlic Shrimp Scampi, and even a secret menu for those in-the-know.

I’m kind of obsessed with shrimp and was super excited about this lineup that’s full of flavorful variety, so naturally, I decided a FOODBEAST group lunch would be the perfect opportunity to grab some photos and go on a shrimp flavor adventure.

For those who don’t already know, Endless Shrimp is a legendary event at Red Lobster that seafood-lovers like myself look forward to all year long. The lineup of menu items always features a perfect blend of amped up classics and innovative, never-before-seen shrimp preparations – and this year is no different.

First thing’s first – beverages. My coworkers and I made it a point to indulge in some of the new drinks on the Endless Shrimp menu, which are served in a fun collectible Coastal Shrimp glass. I ordered the Berry Mo-Tito, a cocktail made with Tito’s vodka, blackberries and berry puree for fruitiness, some lime and mint for flavor, and topped off with some club soda to give it that super refreshing taste.

Some of my coworkers ordered the Peach Long Island, which was way better than any Long Island I’ve had in my day. Red Lobster’s version starts with peach puree and a mixture of vodka, rum, gin, and peach schnapps, and is then topped off with some Coca-Cola.

While we enjoyed our drinks and salads (they come with every meal – bonus!), and waited for our main dishes to arrive, we shamelessly stuffed our faces with Red Lobster’s famously delicious Cheddar Bay Biscuits. We were in heaven!

After a short while, our food began to arrive. Since I had found out Nashville Hot Shrimp was on the Endless Shrimp lineup, I grew more and more curious. Being a writer at FOODBEAST, we hear a lot about the on-trend Nashville Hot flavor. I have tried tons of variations of Nashville Hot on chicken, but I’d never heard of it being offered on shrimp. I had to try it. After taking just one bite, it exceeded all my expectations.

Red Lobster achieves that sweet and spicy Nashville Hot flavor by crusting the shrimp in Panko bread crumbs, frying until golden, and then tossing them in a mixture of brown sugar, cayenne, paprika, and black pepper. To balance the spice, the shrimp are treated to a drizzle of honey, which rounds out the flavors nicely.

Next up was the Mediterranean Shrimp. This dish was layered with flavor and texture, including white wine, garlic and lemon butter sauce, fresh grape tomatoes and green onions. The grape tomatoes provided a nice pop of acidity in comparison to the luscious, buttery shrimp, and the green onions sealed the deal.

The menu features another shrimp dish cooked with white wine, Hand-Crafted Garlic Shrimp Scampi. I don’t know about you, but Shrimp Scampi is one of my favorite dishes of all time. I was really looking forward to Red Lobster’s take on the classic, and it lived up to the hype.

The shrimp were big and juicy, and the garlic butter sauce was to die for. They provided an ample amount of sauce for the dish, which I loved, because after I ate all the shrimp, I dipped my Cheddar Bay Biscuits in there to soak up all of that goodness. Man, this was a religious experience.

We also had to have the Hand-Breaded Shrimp. This item is a veteran of the Endless Shrimp menu, and the crew and I were pumped to try it. Each bite is fried to a golden brown, and served with Red Lobster’s signature cocktail sauce. Simple yet bursting with flavor – the most ideal shrimp dish in existence.

Last but not least, we all went bonkers for the Shrimp Linguini Alfredo, which we learned is freshly sautéed to give it that smooth, creamy texture. This dish proved to be a table favorite, for both photos and taste. The garlic Parmesan sauce became a haven for Instagram-worthy noodle pulls and became a quick re-order for everyone at the table.

There were some other notable guests at the table, in the form of Red Lobster’s Endless Shrimp “secret menu” items that included Coconut Shrimp Bites, my personal favorite Popcorn Shrimp, and Garlic-Grilled Shrimp Skewers. I have so much to say and so little time here!

Let me start with the Popcorn Shrimp. Each and every bite was perfectly crispy and juicy. This was definitely a popular item amongst the crew. We scarfed this order down so fast our server was impressed at the rate in which we ordered a refill.

The Coconut Shrimp Bites were also delicious. The shredded coconut gave each shrimp a crispy breading, but also provided a little sweetness, which was a nice contrast after the Cheddar Bay Biscuits and Popcorn Shrimp.

The Garlic-Grilled Shrimp Skewers were not only visually appealing, but also extremely tasty. The garlic really enhanced the flavor of the fresh, grilled shrimp.

As our FOODBEAST lunch came to an end, I sat in a glazed bliss looking over our tabletop kingdom of empty dishes, shrimp shells, and happy, satisfied faces. I know the shrimp are endless, Red Lobster, but I’ll be back soon to put that to the test.

FOODBEAST Fam, take note: Tune in to the FOODBEAST and Red Lobster Facebook pages TOMORROW, November 1st and keep those notifications live, because we’ll be eating through and tasting the entire Endless Shrimp menu via livestream!

Photos by Evan Lancaster

Created in partnership with Red Lobster

Hit-Or-Miss Humor

19 Times Beyonce Lyrics Made Us Hungry

Whether you’re a proud member of the BeyHive or not, there’s no denying Beyoncé is one bad bitch. Her songs seem to cover a pretty wide range of emotions (er…topics), from her naïve early days as the lead lady of Destiny’s Child, to the straight-up nasty music in collab with her ~supposedly~ philanderous husband, Jay Z, in her self-titled album, to the more recent, heart-wrenching Lemonade about said philanderous husband. ‘Yoncé pretty much kills the game no matter what her mood is and no matter how much of a dickwad Jay Z feels like being that day.

Regardless of the subject, the woman knows how to throw in a good food reference, and here are 19 song lyrics to prove it. As a spoiler alert, half of these are sexual innuendos, and the other required some serious research to understand, but we’ll take it.


beyonce ice cream truck
This sentence is pretty much verbatim from the section where they first explained what a “simile” was in my seventh grade English textbook. Plus, everyone loves ice cream. Way to kick off your debut solo album with a classic, Beyoncé.


beyonce summertime
Who would have known P. Diddy would be the type of person to care so much about B’s mental health like that?! Leave it to Mr. Combs to remind us about what’s important in life.


beyonce love on top
Based on the number of times Beyonce says “again” here, we’re going to assume this was a full on mack sesh. But hey, if he’s throwin’ out the dough for the good stuff, I’d be down to kiss him all night, too.


beyonce drunk in love 1
This quote refers to a time where Tina Turner, formerly known as Anna Mae, got cake shoved in her face in broad daylight by her abusive and jealous husband, Ike Turner. Not cool. Way to be insensitive, Jay Z.


beyonce party 2
Sounds like a typical Friday night with friends. And by friends, I mean food.


beyonce 711
Moral of the story – don’t mess with Beyonce and her liquor or she’ll f*ck you up.


beyonce creole
You might have to think about this one, but once you get it, you’ll know.


beyonce work it out
Raise your hand if you still find it incredibly creepy when ladies call their men “Daddy”.


beyonce partition
For all you noobs out there like me who have no clue what this means, this phrase refers to all the ass pics on Instagram. There must be a ton of them to warrant their own phrase. *hastily opens Instagram*


beyonce formation
I’m sure men everywhere heard this lyric and stepped up their game once they realized they could get a free seafood feast out of a little added foreplay.


beyonce party
Am I the only one whose mind automatically wanders to an image of Beyoncé covered in tomato sauce looking really uncomfortable?


beyonce drunk in love 2
TBH, I would probably walk right out the door if a man ever referred to my boobs as “breastases.” I wonder about you sometimes, Jay Z.


beyonce blow
I solved your riddle, alright. As a side note, I personally think every Sex Ed class should employ this metaphor for the female anatomy whenever possible. We’d have a lot less confused guys out there. Thank you, Beyoncé. You really are a saint.


C’mon, why you gotta do a guy like that? He was just in the food court eating a gyro! Pronounced yee-roh, btw.


beyonce sake
Okay so technically Yamazaki is whiskey not sake, but it’s cool, B. As a matter of fact, Yamazaki is the first whiskey to be commercially produced in Japan. It’s pretty incredible, if you’ve never tried it.


beyonce suga mama
From this sentence, I’m going to assume Beyoncé is trying to say that she is sweet, wet, and messy. Did I get it? Did I crack the code???


beyonce in da club
I’ve said this on multiple occasions, but Beyoncé, can I be you?


beyonce partition 2
If you’re ever looking for an exposé on the sex lives of the rich and famous, let Partition be your guide.


beyonce formation 2
For those times when somethin’ just needs a little extra spice.


Well, after all this I think it’s pretty clear I need to spend more time on Urban Dictionary in an attempt to understand all of these euphemisms because I struggled to keep up.

You keep doin’ you, Beyoncé. Can’t wait to see what you come out with next.

Hit-Or-Miss Opinion Restaurants

What Happened When This Millennial Tried Red Lobster For The First Time

Business Insider recently released an article stating Red Lobster as the absolute, most favorite restaurant in the country amongst millennials. I’m not going to lie, I read this and nearly shit my pants. How could this be possible? To me, Red Lobster was always that sketchy restaurant on Route 1 that smelled kind of weird whenever I drove past it. Since when was that cool?

But then I began to feel a little weird myself, because I am a millennial, yet I had never been to Red Lobster before in my life. Obviously, I had to go see what the hype was about. I Googled the nearest Red Lobster location, contacted my dad and brother, the only two souls who would knowingly embark on this journey with me, and then rode the Metro for an hour, because there are no Red Lobsters within the city limits of Washington, D.C.

To say I was trepidated is an understatement. Seafood is a scary thing to me. I actually didn’t start eating shellfish until about a year ago. My mom was allergic to it, so I never had it growing up.

Admittedly, I finally heard the phrase, “How can you be a foodie if you don’t eat shellfish?” one too many times, so I dragged my ass to the doctor and got tested to see if I was allergic to it like my mother. Negative. It was like I was reborn. That first week of knowing I could eat shellfish was really special and exciting… until I went to a restaurant on a date, ate an oyster, projectile vomited all over the bathroom, and had to clean it up with toilet paper that had barely-there absorbency due to the lack of paper towels. Sexy.

With this moment embedded into my memory, I hesitantly opened the Red Lobster doors. Here is my story.

red lobster

The restaurant is completely empty, save for an incomplete party in the waiting area. The dad of the group decides to be a jokester and pretend like he knows me. He says, “We’ve been waiting for you!” I am very confused. I glance to my left and see a very zealous host, impatiently waiting for me to approach the host stand. I nervously look around the lobby for my family, only to be met with a glass tank full of lobsters. They aren’t even moving. It’s like they’ve accepted their fate and are too depressed to even swim. Or they were delivered to the restaurant frozen and they’re in there just for show.

5:57pm: The cheery host leads me to my table. I sit and open the menu. The pages are all stuck together. I do not want to know what type of residue must be on them for this to happen. Where is my dad??


Dad and brother finally arrive. As soon our server approaches the table, I order the Spiked Strawberry Lemonade. The picture makes the drink look delicious, and it’s made with Absolut which is pretty impressive for a chain, and the menu says it comes in a special glass with the Red Lobster logo that you can take home with you. I am alllll about free stemware.

Here’s what I am expecting. Doesn’t that look delicious?!

6:10pm: Here is what arrives:

IMG_1493 small

As you can see, it is not in the special glass as advertised. I sadly ask my server about the glass and he says they are out. My hopes and dreams are crushed. Kidding. But then I take a sip and the result is somewhat comparable. This Spiked Strawberry Lemonade is essentially dyed sugar water you would typically feed to a hummingbird. The jury is still out on whether there is actually any vodka in it.

6:20pm: My brother is just as scared as I am, anxiously flipping through the menu, waiting for something to catch his eye. Then, we order. Dad gets a lobster for the sake of being at Red Lobster. Bro settles on the tilapia fish tacos. A safe bet. I order grilled shrimp with no butter garlic sauce (#lactardprobs), a baked potato, and steamed broccoli. I am officially the most boring person on the planet. The server asks what toppings I would like for my baked potato. I awkwardly ask for some olive oil on the side. I get a weird look. The server is uncomfortable. What is he hiding? He then announces I will also receive a side salad with my meal, and that he will be back with some cheddar biscuits.

red lobster biscuits

The cheddar biscuits arrive. Honestly, they look pretty delicious. I am gluten intolerant so I can’t eat these beloved carb bombs (what is my life), but I instead hold one in my hands and shamelessly take in the cheesy, buttery aroma. My family thinks I’m weird. Probably because I am. Whatever.

red lobster salad

The side salads arrive. They are extremely average, however, I am impressed with the fresh cherry tomatoes and red onion. Then I look at the dressing. I ordered balsamic vinaigrette. WTF is this? Why is it pink? Salad dressing, what are you made of?


 Actually… what are you?

6:30pm: I dip my finger in the dressing, and take a taste. I like to think I have a fairly trained palate, but I for the life of me cannot figure out what is responsible for this Easter-egg-pink hue. I give up and gingerly pour some dressing atop the crisp greens and dig in. This dressing is weird, man. I don’t even know.

6:35pm: I glance at the basket with the cheddar biscuits. There are still three left. I literally cannot remember a single incident when my brother did not devour the entire bread basket. That’s his thing. We’re that annoying family that always asks for more bread. I ask him what the deal is, and my 19-year-old brother says he can’t even finish one whole biscuit. The first two bites were apparently great, but the buttery flavor became overwhelming very quickly. I’m not sure those words have ever before been uttered in the English language before now.


The main course arrives. Dad is pretty pumped about his lobster. My brother’s fish tacos look pretty amazing. I am served a pretty hefty portion of shrimp – two skewers worth – that seem kind of naked on the plate. The baked potato looks like something that was dug out of the compost because the chef decided last minute it could be salvaged. I have no complaints about the broccoli.


My dad is ready and raring to go to town on his steamed Maine Lobster, bib and all. I ask for a bite, and he is generous enough to give me part of the claw. The meat is kind of rubbery to the touch, but I go in for the kill. The lobster tastes like straight-up sea water. It tastes like I was for some reason eating a piece of rubber while being wiped out by a wave at the beach, which is not something that would ever happen but I don’t know how else to describe it.


I de-skewer all of my shrimp, and then go to grab the side of olive oil I ordered for my baked potato. I am met not with olive oil, but a conspicuous clear liquid. I perform the finger taste test again, and decide this must be canola oil. Either that, or literally the shittiest olive oil on the market. I dress my baked potato with it anyways, and add a few grinds of salt and pepper. Note to Red Lobster: the grindable table salt and pepper is a nice touch.

6:48pm: I put a piece of shrimp in my mouth. It’s pretty dry and flavorless. I know I asked for it to be made without butter sauce, but can a gal get some EVOO and salt & pepper? I then cut off a piece of the baked potato. The skin is extremely fibrous and wrinkly. It tastes like it was cooked in the microwave. I’m not entirely sure that’s how it was prepared, but that’s what it tastes like.

Disclosure: For all of you that are going to say the food in these pictures look pretty good, I would like you to know that if you have natural light and a good camera, you could make dog shit on the sidewalk look appetizing. End rant.



6:50pm: My brother has yet again only eaten a few bites of his meal, and this dude can eat. Like I mentioned, he’s nineteen, but I didn’t mention he’s six feet tall. I’ve made tacos for him before, and I literally didn’t have enough tortillas for his appetite. Now he is in front of me, barely one taco deep. I take a bite and I have no complaints. They were served on corn tortillas, which is a huge plus for me, and I have nothing bad to say about them. My brother was just really not feelin’ it.

7:00pm: Our meal is pretty much complete at this point. My brother, dad, and I sit silently as we wait for the bill to arrive, generally very uninspired by the experience we just endured. We pay the bill, and leave.

7:15pm: I arrive at the Metro station to begin my trek back into the city. My phone dies. There are no trains arriving in the next 20 minutes. All of a sudden, my stomach starts acting up. It’s pissed and making noises that are probably audible to the innocent bystander next to me. These are obviously not hunger growls because I just ate. These are angry growls. My stomach is basically yelling at me for what it was just fed. It’s going to be a long ride.

As I sat on the train that finally arrived, the familiar bitterness that my body has come to associate with shellfish ravaging within me, I contemplated whether I should remove the contents of my purse and use it as a receptacle for my vomit, vowing never to step foot in another Red Lobster for as long as I lived. And that millennials suck.



Photos by: Analiese Trimber


Red Lobster To Increase The Size Of Their Shrimp After Getting Called Out

I won’t burden you with some tired joke about Red Lobster’s shrimp being too shrimpy, so I’ll get straight to the point: People ripped into the restaurant for serving them dinky ass shrimp, and they responded by getting bigger shrimp.

After going through more than 10,000 requests from customers, all ranging from angry consumers to disheartened patrons, Red Lobster decided to finally step their shrimp game up, according to CNBC.

The popular seafood chain will be replacing roughly 70 percent of its lunch and dinner entrees that include the delicious little crustaceans with larger versions.

The new shrimp will be 47 to 86 percent larger than the previous ones, depending on the dish and amount of shrimp required to make it. And the two main dishes that will be affected are the Shrimp Scampi and the Shrimp Skewers.

The restaurant chain also said it won’t be changing its shrimp source in order to accommodate the menu changes, likely due to the fact that they purchased 33 million pounds of the ingredient last year alone and would rather not go through the long and arduous task of changing suppliers.


Image Source: Buzzfeed, Legal Sea Foods




We’ve been itching to create something savory in the FOODBEAST Kitchen Studio. As much as Mimosa Macarons and Alcoholic Baklava still have our fancy, it was time. Inspired by our recent trip to Red Lobster, more specifically the Baked Lobster Alfredo, we decided to partner up again with FOODBEAST Chef Frank Deloach to bring you our own take of the restaurant classic: The Lobster Clam Baked Potato Boat topped with a Jalapeño Béchamel.  When there’s two language symbols involved in the sauce description, you know something magical is going to happen.

Potato 2-7885

There’s more than a few reasons why you’re going to want to try out this recipe.

You Get To Use Bacon, Then Use It Again


The Aforementioned Jalapeño Cream Sauce / Béchamel


You Get To Shuck Clams, Impressive


You Get to Cook With Live Lobster, Double Impressive


We Show You How to Break It Down

Slicing Lobster-53

We Reveal The Magic Behind The Twice-Baked Potato

Scoop Potato-55

Here’s What You Need:

– 4 Large Russet Potato

– 4 Egg

– 20 oz Cooked Lobster (Tail, Knuckle and/or Claw Meat)

– 12 oz Cooked and Cleaned Little Neck or Manila Clams

– 12 oz Diced Bacon

– 4 oz Scallions

– 8 oz Kimchi (if you want to get crazy)

– 12 oz Shiitake Mushrooms, or mushrooms of choice

– 24 oz Heavy Cream

– 1 cup Butter

– 1 cup Flour

– 4 oz Diced Jalapeño

– 8 oz Minced Garlic

– 4 oz Minced Shallot

– Salt and Pepper to Taste

– Roasted Sesame & Cilantro for Garnish

Here’s How You Do The Thing

Render bacon in a large saute pan till crispy, remove. Keep remaining fat in pan, cook the shiitake mushrooms, scallions & kimchi. Check Seasoning. Kimchi is salty, so you may not need to add salt.. but just check.

Now rough chop into large pieces your lobster & clams. Mix all lobster, clams, kimchi mushroom mix, bacon & Egg into a large bowl. Split your baked potato. Take half of the potato out. Mix into your bowl with the remaining ingredients. Now stuff it back into the potato. Its gonna be a full potato.

Now for the sauce. Sweat your garlic, shallot & jalapeño in small sauce pot. with your butter. Add flour, continue to cook on medium low until flour is nutty in fragrance and the “rawness” is cooked out. About 3-5 min. Add the cream. Bring to a simmer while whisking constantly until sauce is thickened. Season with dash of black pepper.

Now drape that overly stuffed potato in that delicious spicy cream sauce. Place on a rack in the oven under the broiler until the topper is golden brown. Remove. DIG IN!



Here’s How To Make Lobster Artichoke & Seafood Dip [WATCH]

Where sea meets land, a quotation directly from Katie Quinn’s newest recipe video, is an excellent description for something we’d love to do: combine the best oceanic crustacean with the American-appetizer-staple that is the Artichoke Dip. Throw away your packaged dip mix and step up to the big leagues. For you. For the people you love. But mostly for you.

As a bonus, the same video features two additional recipes for Lobster Alfredo Linguini and a Roasted Maine Lobster Bake. We know you have someone to impress. Godspeed.

Lobster Artichoke Dip-26


Farewell Red Lobster: Owner to Sell or Spin Off Red Lobster


So long crab linguini soaking in alfredo sauce and lobster tails glistening in butter. Darden announced Thursday that it will either sell or spin off Red Lobster, in hopes of bolstering its stock value.

The company, which also runs Olive Garden and other restaurants, stated that it will also suspend the opening of new Olive Garden locations and slow down new locations for LongHorn Steakhouses. “The reduced unit growth will lower capital spending by at least $100 million annually,” Darden released in a statement.

So what led to the Red Lobster’s unfortunate demise? Since the economic downturn, restaurants similar to Red Lobster have suffered as consumers have become more careful about how they spend their money. People are opting to pick chains like Chipotle over Red Lobster or Olive Garden, as the former tends to take less time than a sit-down restaurant and cost less.

Darden Chairman and CEO Clarence Otis explained that the restaurant sector has undergone significant change, ” with relatively low levels of consumer demand in each of the past several years for restaurants generally, and for casual dining in particular.”

Although the planned Red Lobster spin off still awaits final approval from the company’s board, Darden predicts any impending separation to occur in early fiscal 2015. Until then, we can only imagine what a possible Red Lobster spin off would involve. We’re just hoping it involves some form of melty, cheesy lobster and steak burrito. Here’s to the future.

H/T New York Times + Picthx Red Lobster


Top 10 Veteran’s Day Free Food Specials 2013


In honor of those who have served or are currently serving our nation, we’ve collected a round-up of all the free specials offered on Monday, Nov. 11, Veteran’s Day. From donuts and coffee at Krispy Kreme to hand-crafted burgers at Champs, we’ve compiled the top 10 Veterans Day deals across the nation.

*Remember to check the company sites for any details listed, such as identification requirements, exact dates and locations where offers are valid, etc.


Krispy Kreme


Krispy Kreme will be offering all active-duty, retirees & veterans a free doughnut and small coffee, Nov. 11, 2013.




Shoney’s will be offering free All-American Burgers to all Vets and Actives Monday, Nov. 11.




Champp’s Americana is offering Veterans and Active Duty Military a free hand-crafted burger and fries all day Nov. 11.


On the Border



On the Border will be offering Veterans and Active a free meal from their “Create Your Own Combo” menu Nov. 11.




Paciugo Gelato Caffe is offering Veteran’s and those in service a free Gelatte for serving on Nov. 11.




Any Veterans or those in Active duty be sure to swing by Menchie’s for a free frozen yogurt on Monday, Nov. 11.


Little Caesar’s


Little Caesar’s is offering a free bag of crazy bread to those who have served or are currently on active duty Nov. 11.


Twin Peaks


Service Men and Women get a free meal on Monday, Nov. 11 at Twin Peaks Mountain Lodge.


Olive Garden

Olive Garden2

Service members receive a complimentary entree at Olive Garden on Nov. 11 from a special menu, which includes Venetian Apricot Chicken, Sausage & Peppers Rustica and Spaghetti with Meat Sauce. Family dining with the service member receive a 10 percent discount on their meals throughout the month of November.


Red Lobster


Red Lobster is offering a free appetizer to all Veterans and those in Service from a list of 10 menu items which includes Crispy Fried Green Beans, Lobster Crab and Seafood Stuffed Mushrooms and Sweet Chili Shrimp from Nov. 11 through Nov. 14.