Arrived to a very busy restaurant, given a pager and sat at the bar enjoying some good cocktails ... so far 5 blobs
I ordered a duo of lobster tails, one of which was cooked in parchment ( en papillote)
When it arrived the paper was so charred it flakes into minute pieces that were absorbed into the meal. To reduce the parchment to this state, the oven temperature was way too high to cook lobster, which by its nature is delicate . As expected the lobster tail had the consistency and texture of a newly fitted Michelin tyre and this in a restaurant that specialises in Lobster!
My wife had surf and turf , again the lobster was like rubber and the accompanying fillet mignon was so tough I suspect it was fillet of donkey!
The manager was not particularly sympathetic and begrudgingly refunded 1 1/2 meals but her customer service was argumentative and agricultural!
Wouldn’t return to this branch of Red Lobster
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