Save some room for lobster
Friday, June 13, 2003
Did you know that Arthur Scott invented the paper napkin/paper towel in 1931? For that fact alone I am grateful to him. Because if it wasn't for him and that lovely piece of absorbent tissue I wouldn't be able to eat at Red Lobster. Bless him.
Succulent, warm and exotic describe some of Red Lobster items being offered this summer. With my love of affordable feasting, I thought I would be a little daring and really order dessert first. (I'm such a wild woman) I wanted dessert that looks like the picture in the menu and tastes like a sweet summer cloud.
Lots of restaurants carry Key lime pie. The great thing about Key lime pie is it becomes as individual as the restaurants that make it. Red Lobster's way is very cool and creamy so the key lime has a mousselike texture. It is limey sweet and tart, so the aftertaste has a bite of lime. This is a great summer dessert, and it will go with almost anything on the menu.
If nothing about lime is going to make you try this, try their Chocolate Wave. Please be seated when you eat this dessert. It is dizzying with chocolate. This is a rich, melt-in-your-mouth chocolate cake served warm and drizzled with a decadent chocolate sauce and a scoop of vanilla ice cream. For a chocoholic like me it is like hitting the mother lode.
Just for fun, ask your server to explain some of the maritime items scattered around the restaurant. You will be surprised how much they may know.
Saving room for the main event, I got four entrees to sample. With all that food passing, somebody thought there was a banquet going on. There was: mine. I sampled the lobster chops, skewers of grilled lobster and scallops on a bed of multicolored rice pilaf. It is eye catching.
When Red Lobster's 6-ounce steak arrives at your table, you don't need to dress it up with sauces. Keep it naked.
The tempura shrimp with wasabi mustard sauce arrived on a grilled pineapple slice stuck with skewers. It looks like a Pacific chieftain's war bonnet (Don't give up the shrimp) .
Stuffed crab button mushrooms are lovely appetizers made with white cheddar cheese, crab and special seasonings, all served in an iron skillet so it arrives hot.
The servers at the restaurants are in fine form. Manager Mark Luhring keeps them on their toes by reminding them they are not hummingbirds, so don't hover over the guests. He does encourage smiles.
Mark was so kind to find me a dolly so I could be wheeled out to my truck.
Quick review: It's a little pricey, so don't be afraid to pick and choose. The desserts are divine.
God bless Arthur Scott. (More napkins please.)
I did eat dessert first, and it was good.