Red Lobster — Restaurant in Oklahoma City

If you're craving seafood and a warm, inviting atmosphere, Red Lobster is the place to go. From the moment you walk in, the smell of fresh seafood and the soft lighting make for a cozy, enjoyable dining experience. The menu is extensive, with a variety of options ranging from succulent lobster tails to buttery shrimp and rich clam chowder. Each dish is expertly seasoned, and the seafood is always fresh and perfectly cooked.

However, it's the Cheddar Bay Biscuits that truly steal the show. These fluffy, cheesy, and slightly garlicky delights are served warm and melt in your mouth. Whether you're dipping them into your soup, eating them on their own, or pairing them with your main course, they add an irresistible touch to your meal.

If you're a fan of these biscuits and want to recreate them at home, here's the recipe to enjoy them anytime:

Cheddar Bay Biscuits Recipe

Ingredients:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon garlic powder

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup cold butter (cut into small cubes)

1 1/2 cups shredded sharp cheddar cheese

3/4 cup whole milk

1/4 cup sour cream

For the garlic butter topping:

1/4 cup butter (melted)

1/2 teaspoon garlic powder

1/2 teaspoon dried parsley

A pinch of salt

Instructions:

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, garlic powder, sugar, salt, and baking soda.

Add the cold butter and use a pastry cutter or your hands to work it into the flour mixture until it resembles coarse crumbs.

Stir in the cheddar cheese.

Pour in the milk and sour cream, then stir until just combined. Do not overmix.

Using a spoon or cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the biscuits are golden brown.

While the biscuits bake, mix together the melted butter, garlic powder, dried parsley, and a pinch of salt.

As soon as the biscuits come out of the oven, brush them with the garlic butter mixture.

Serve warm and enjoy your homemade Cheddar Bay Biscuits, just like at Red Lobster!

With these biscuits, you can enjoy a little piece of Red Lobster at...

Is normally very good but our recent visit was pretty bad. The waiter literally gave us an entire speech about how we were guaranteed a fine dining experience for our money for some reason. Never had that happen before. Once he finally stopped talking he took our order and it took almost 15 minutes to get our Appetizer of mussels. We didn't see him again for another 20 minutes while we were waiting for our salads. He finally came back to the table and while refilling our drinks stated "let me know when you're ready for those salads". Uh what? We should not have to wait 20 minutes and TELL you we want our salads. You should just bring them out! Took him ANOTHER 15 minutes to get our salads out and they were filled with wilted lettuce so we barely ate them. 30 minutes after finishing our salads we STILL did not have our meals and no sign of the waiter. The waiter finally comes over with the food and says "sorry that took a little longer than usual we have new cooks". We both ended up just immediately requesting our meals to be boxed up because we were more than ready to go. After an hour and a half of waiting for our meal we were tired of being there. Never had such a terrible Red Lobster experience here before. Normally this RL is one of the best in Oklahoma- something went really wrong this night! Terrible waiter who spent more time giving us a speech about fine dining than getting...

I don't even know where to begin. I came into Red Lobster expecting shrimp, maybe a biscuit or two... I did not expect to be spiritually reborn by the power of seafood and a man named Francisco. The moment I walked in, time slowed. The lights dimmed. A soft choir began to hum in the distance (I still don't know if that was in my head or real). And then—he appeared. Francisco. Dressed not in a uniform, but what I can only describe as a lobster-themed cape and the calm authority of Poseidon himself. He glided to our table-not walked, glided-and whispered, "Are you ready for the ocean's truth?" My jaw dropped. My water glass refilled on its own. My friend fainted from sheer anticipation. The biscuits? Sentient. They knew our names and our childhood fears. The Ultimate Feast? I took one bite and immediately remembered a past life as a seafaring pirate queen. Tears streamed down my cheeks. I was healed. Francisco didn't just serve food. He curated a nautical experience that transcended time and space. At one point, he summoned a tiny thunderstorm over our table just to "add ambiance." A shrimp did a backflip. My cousin (who was skeptical) now writes poetry full-time. By the end of the meal, Francisco handed me a folded napkin. Inside was a handwritten haiku, perfectly describing my soul. He vanished in a mist of Old Bay seasoning and enlightenment. Thank you, Red Lobster. Thank...