Red Lobster is one of the most popular casual dining seafood restaurant chains in America Known for hearty dishes like Cheddar Bay biscuits, seafood platters, and of course, lobster, Red Lobster has been satisfying our cravings for surf fare since 1968 But if you’ve ever wondered where exactly Red Lobster sources all that scrumptious seafood from, you’re not alone.
In this article we’ll explore the origins of the fish shellfish, and other marine eats that make it onto the menu at Red Lobster. Read on to find out where your favorite seafood dishes come swimming in from.
An Overview of Red Lobster’s Seafood Sources
Red Lobster procures their seafood from fisheries and farms all around the world. This includes:
- North American waters like the Atlantic Ocean and Gulf of Mexico
- The Pacific Ocean near South America and Asia
- Cold northern regions like Alaska and Norway
- Tropical areas in the Caribbean and South America
The exact source depends on the specific type of seafood. Red Lobster states that whenever possible, they aim to serve seafood caught locally in North America. However, global sourcing is necessary for certain species and to maintain year-round availability.
All seafood that is not sourced locally is required to meet Red Lobster’s high quality standards. This includes things like sustainability practices, supply chain transparency, and safe working conditions.
Now let’s dive into the source details for some of Red Lobster’s most popular menu items.
Lobster
It makes sense that America’s largest lobster purchaser would serve lobster sourced right from New England. Red Lobster’s Maine and New England lobster dishes feature crustaceans caught fresh off the Atlantic coast of the northeastern U.S. and Canada.
These colder northern waters yield high-quality lobsters with a sweet, briny flavor that lobster aficionados crave. The flavors of warm water or spiny rock lobsters just can’t compare to the iconic taste of a fresh, cold water Atlantic lobster.
So rest assured that next time you order lobster at Red Lobster, you’ll be getting the good stuff straight from Maine’s rocky shores.
Shrimp
Red Lobster serves up several shrimp dishes, from coconut shrimp to parrot isle jumbo coconut shrimp. The chain sources shrimp from a number of locales including:
- The Pacific Ocean near Asia
- Ecuador and other parts of South America
- India
- Waters off China and Thailand
Warm water shrimp from the Pacific, Indian Ocean, and South America have a signature sweet, mild flavor. Using shrimp from diverse regions gives Red Lobster flexibility in pricing and inventory.
Snow Crab
If you’ve ever tried Red Lobster’s snow crab legs, you know they’re a delicious treat. Most of the snow crab served at Red Lobster is caught wild in the frigid waters of the Bering Sea near Alaska.
The spikes and shells of Bering Sea snow crab are harvested by fishermen aboard crabbing boats, some of which have been featured on the Discovery Channel’s “Deadliest Catch.”
Alaskan snow crab is revered for its delicate, sweet flavor and tender meat. Red Lobster also sources some snow crab from northern Canada’s Atlantic waters.
Salmon
Red Lobster takes a multifaceted approach when it comes to salmon. Both wild-caught Pacific salmon and sustainably farmed Atlantic salmon make their way onto the menu.
The restaurant’s Pacific salmon comes from the northern Pacific Ocean and nearby Alaskan waters. Meanwhile, its farm-raised Atlantic salmon is sourced from Chile and Norway using responsible aquaculture practices.
By integrating both wild and farmed salmon, Red Lobster can offer quality fish with a beautiful orange-red color and rich, fatty texture that salmon fans crave.
Flounder and Cod
Red Lobster offers flounder and cod cooked several ways, including crispy battered, broiled, fried, and as part of platters. Both of these mild white fish are sourced from fisheries in the cold northern Pacific.
Pacific cod is fished from the Bering Sea near Alaska, while Pacific flounder comes from offshore areas nearby. The cool waters yield firmer-fleshed fish with a delicate, sweet taste. Atlantic cod and fluke are also sometimes featured on the menu.
The Verdict
As you can see, Red Lobster makes use of a diverse network of fisheries and farms to bring seafood from near and far to their restaurants. By tapping into multiple global sources, they can meet high volume demands while maintaining responsible sourcing practices.
While local North American seafood is emphasized, certain species necessitate widening the net globally. But regardless of origin, all seafood must meet quality standards to retain that tasty flavor you expect when dining at Red Lobster.
So next time you’re digging into cascading shrimp scampi or dipping snow crab legs in melted butter, you can take comfort knowing exactly where Red Lobster reels in their seafood. From the frigid Pacific to the salty Atlantic and beyond, Red Lobster has all the bases covered to satisfy your craving for all good things from the sea.
THE STORY BEHIND OUR SEAFOOD
Learn more about the different types of seafood we serve.
Sourcing information is updated quarterly to reflect seasonality and supply availability as well as current menu items. Last Updated 7/12/21.
Lobster is what we do, and we do it with pride. Our lobster comes from Maine, Norway, Rock, or Langostino. It is always caught in the wild by fishermen, and many of them have been giving us lobster for generations.
Every crab we serve is wild-caught. We serve Snow Crab year-round. To help keep crab populations healthy, we only work with suppliers who strictly follow crab harvesting seasons and catch limits.
Global Seafood Assurances (GSA) certifies all of our farm-raised shrimp as following Best Aquaculture Practices (BAP). This helps make sure that the shrimp comes from safe and ethical sources and that there will be plenty for future generations.
You’ll find a great selection of fish on our menu, including Salmon, Rainbow Trout and Cod.
Traceable, Sustainable, Responsible Sourcing
A LIFELONG COMMITMENT
Doing things the right way since 1968.
Red Lobster has been committed to seafood sustainability since we first opened our doors in 1968. In 1997, when we joined the Global Aquaculture Alliance (GAA), which is now called Global Seafood Assurances (GSA), we helped make rules for best practices and aquaculture certifications. We’re also proud to have spent decades building personal relationships with suppliers who share our values.
Getting our seafood in an eco-friendly way is tough, but it’s the only thing that will protect our guests and the oceans.
The Seafood Dish That Was Actually Invented At Red Lobster
Does Red Lobster have fresh fish?
While Red Lobster takes pride in where it sources fish, much of the seafood you get at a Red Lobster isn’t fresh per se. Even according to the chain’s own FAQ page, most of the fish and other seafood served has previously been frozen.
Where does Red Lobster come from?
Red Lobster seems like it would have roots in New England, but the seafood chain first opened in Lakeland, FL, a small town halfway between the east and west Coasts of the Sunshine State. 2. Red Lobster’s mascot-logo is named “Clawde.” You know, like the French “Claude” but punny-er. Maybe say hi to him the next time you visit? 3.
Where do red lobster crabs come from?
Red Lobster serves snow crabs from the Bering Sea near Alaska – Today claims you can see some of such snow crabs being caught on the Discovery Channel’s show “Deadliest Catch” – and the North Atlantic Gulf off Canada. Finally, the salmon farmed from Chile, rainbow trout from Columbia, and cod and flounder from the Bering Sea.
Where does lobster come from?
Let’s say someone decides to dine at Red Lobster simply because of the restaurant’s name and will indeed be ordering a lobster. Where that crustacean is sourced is determined by the type of lobster it is. Maine lobster can be found, of course, in the waters of Maine, while Norway lobster comes from parts of the North Atlantic and North Sea.