Author: Christine Blank
Red Lobster recently rolled out a line of small plates in an effort to attract diners interested in a lower-price point and in eating smaller meals and snacks.
The international seafood restaurant chain also launched new entrées , many of which feature tilapia and shrimp.
The small-plate trend has been steadily increasing for the past few years in the United States, as consumers seek smaller meals and more variety and flavors in their diets. As a result of greater competition, large full-service restaurant chains such as Red Lobster may feel they need to better compete with price points and the increasingly diverse range of snack and appetizer offerings at comparable restaurants.
“Red Lobster is known as a destination for special occasions and for our seafood events – like Lobsterfest and Endless Shrimp – and we want our guests to continue to come to us for those. As we talked to our guests, we also heard that they want to eat seafood with us more often for other occasions and in different ways,” Red Lobster President Salli Setta said. “We are excited about this new menu because it gives our guests new ways to enjoy seafood for more occasions and explore different flavors at an affordable price point.”
The five tasting plates, which share an average cost of USD 4.99 (EUR 4.25) each, include: Yucatan Shrimp, composed of two jumbo shrimp roasted in chili-lime butter with caramelized pineapple and jalapenos; Petite Lobster Roll, which features Maine lobster meat in a toasted roll; and Shrimp Potstickers, three fried dumplings topped with spicy “dragon sauce” and green onions.
Red Lobster’s new globally-inspired entrées, priced from USD 10.49 (EUR 8.93) to USD 16.99 (EUR 14.47), highlight flavors and seafood preparations inspired by cuisine around the world, according to the chain.
New entrées include Dragon Shrimp, which are crispy shrimp tossed in spicy dragon sauce; Southwest-Style Tacos, three tacos filled with a choice of grilled shrimp, chicken, fresh tilapia, or lobster meat topped with fire-roasted corn, avocado salsa, and jalapeño ranch; Yucatan Tilapia and Shrimp, which features wood-grilled tilapia and jumbo shrimp, roasted in a chili-lime butter with caramelized pineapple; and Pub-Style Fish and Chips, which utilizes wild Alaska whitefish served with Red Lobster’s signature tartar sauce, coleslaw, and fries.
The new items take advantage of the recent updates Red Lobster has made to its kitchens, including new lobster and crab pots and sauté stations, and new technology that improves the pace of its service, the company said in a statement.