Red Lobster Menu Items That Got Quietly Discontinued
Restaurants stay with us because they anchor specific memories. Take Red Lobster, for example, it’s etched into our minds as the place with endless shrimp, crab leg dinners, and those biscuits everyone hoards. The chain still leans on familiar hits, but it trimmed more than a few beloved items without warning.
If you’ve ever scanned the options and noticed something missing, this list might clear up where your favorite dishes went.
Mountain Dew Dewgarita
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Launched in 2020, the Dewgarita marked the restaurant’s shift to Pepsi products. The cocktail blended Mountain Dew with tequila and a red sugar rim. It earned mostly negative reviews and failed to build lasting appeal. Critics found it overly sweet and unbalanced. Two years later, the drink was removed without explanation.
Calamari with Broccoli and Peppers
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The flavor profile of this appetizer separated it from standard fried seafood. Calamari came with broccoli and red pepper strips, all coated in a light, peppery batter. There was no formal disclosure when it was taken off the menu.
Lobster Bisque
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Red Lobster removed its lobster bisque during the pandemic, but it never returned. The dish had a strong following and remained a steady favorite. A Mashed poll showed that over a quarter of participants ranked it as their top pick.
Warm Chocolate Chip Lava Cookie
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For sweet tooths, the Warm Chocolate Chip Lava Cookie provided rich chocolate and warm satisfaction. It was served hot with a molten center and topped with vanilla ice cream. Cheesecake took its spot, though the cookie remains a top-requested item among dessert regulars at the chain.
Ultimate Fondue
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The removal of the Ultimate Fondue in 2014 followed a major menu overhaul that disappointed many loyal diners. The menu item had become one of the chain’s most shared appetizers. Fans went so far as to send handwritten notes and even cheese-stained napkins in protest. Red Lobster never addressed the feedback publicly and chose not to reintroduce anything similar.
Shrimp Nachos
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This appetizer was introduced in the late 2000s using langostinos before switching to shrimp. It featured shrimp atop tortilla chips with pepper jack cheese, avocado, mango salsa, and lime crema. It disappeared around 2014 during a menu refresh when the restaurant reportedly replaced it with Brussels sprouts on some menus.
Lobster Pizza
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The lobster-topped version was being served at various locations long before seafood pizzas became trendy. The dish featured a flatbread base with mozzarella, lobster meat, diced tomato, and basil. Although a new flatbread exists now, customers say it doesn’t match the original’s flavor or texture.
Stuffed Shrimp and Steak
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Crab-stuffed shrimp next to a grilled steak was a staple on the chain’s menu. First introduced in the 1970s, Stuffed Shrimp and Steak had a mix of sharp seafood flavor and hearty steak that appealed to both sides of the surf and turf crowd.
Ribeye Steak
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The ribeye was once offered under the name Commodore’s Steak. It disappeared when the restaurant streamlined its steak options to sirloin, filet mignon, and New York strip. The menu has since leaned more heavily on seafood.
Crab Linguine Alfredo
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Many diners still remember the first time they saw Crab Linguine Alfredo on the menu. It was a dependable, filling option that paired a heavy Alfredo sauce with tender pasta and generous seafood. However, rising crab costs and sourcing difficulties forced it off the menu.
Crab-Stuffed Shrimp Rangoon
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Crab-Stuffed Shrimp Rangoon was a holiday favorite. It was made by filling crispy shrimp with a mix of crab meat and cream cheese, and it quickly became one of the most talked-about items on the seasonal menu. That is why fans immediately noticed its absence the following year, in 2020. Social media posts and online comments asked for it back. The owners acknowledged the demand but gave no update.
Crispy Shrimp Lettuce Wraps
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Crispy Shrimp Lettuce Wraps were quite popular back in the day. Each serving totaled about 620 calories and received favorable reviews for its low-carb appeal. Nutrition sites rated it a healthier pick, with around 60% of users giving it a thumbs-up.
Parrot Isle Jumbo Coconut Shrimp
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Ask longtime Red Lobster fans about memorable menu items, and Parrot Isle Coconut Shrimp almost always comes up. It debuted in the late 1990s and gained popularity for its hand-breaded crunch and sweet pineapple dipping sauce. A coconut shrimp remains to this day, but regulars say it lacks the boldness of the original.
Maple Glazed Chicken
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To break from its seafood-heavy lineup, the eatery added Maple Glazed Chicken. The dish paired a pecan-crusted chicken breast with a maple glaze and came with cinnamon-flavored mashed sweet potatoes.
Spicy Tortilla Soup
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This soup combined seafood broth, tomato, chipotle heat, shrimp, white fish, and sweet corn into one flavorful bowl. Toppings like avocado, lime crema, and tortilla strips added a creamy and crisp contrast. Customers would often praise the dish for its bold profile and appreciated that it wasn’t heavy.