Experiencing Red Lobster's New Menu with Chef Mickler - Part 4

In the past, you could walk into a Red Lobster and one of the 1st things you saw was the color red, at least that?s what I remember.  No more.  The colors are now woodsy, blues, grays with some warming reds mixed in.  The décor is made up of  flags, ship steering wheels (you can see I?m not up on the nautical terms) and other gadgets used in the fishing/seafood world.  And the lighting now accents the tables giving them a cozy, comfortable feel. But the interior and even the exterior décor aren?t the only things that have changed and been improved with Red Lobster.  They have added a ?Today?s Fresh Fish? menu.

The day of my royalty treatment was on April 1st and that day?s fresh fish choice consisted of ? Atlantic Salmon, Tilapia, Rainbow Trout, North Atlantic Haddock and Mahi-Mahi.  All are prepared either on the wood-fire grill, oven-broiled or blackened, your choice.  Chef Mickler?s choice for this final meal was excellent and became my pick of the best!

The dish served was Atlantic Salmon with New Orleans Shrimp.  All I can say is OH MY!  The salmon was blackened with Cajun spices but the real treat came in with the shrimp topping and it?s spicy Tabasco beurre blanc.  The salmon was, of course, wonderful!  Moist and flaky with the perfect seasonings.  The shrimp was tender and juicy and cooked to perfection.  But the Tabasco beurre blanc was what really made the dish.  I have no idea as to what is included in the makeup this wonderful sauce.  All I can tell you is that it isn?t really hot as you would expect anything with the name Tabasco to be.  It has a gentle blend of herbs that I feel would compliment any dish it might be served over.  This has become my all time favorite and the dish that I will have a hard time diverting from when I order from Red Lobster.  If it weren?t for the wonderful treatment that was bestowed by Chef Mickler I would be begging him for this recipe.  But, I guess I?ll just have to indulge myself with frequent trips to Red Lobster to satisfy my taste buds for this one.

Tomorrow, in Part 5, I?ll tell you about the 2 desserts that were served and the 2 wonderful Chef?s who actually prepared each dish that was delivered to our table.

Go to Red Lobster to learn more about the new items on their menu.