Salted Lobster At Red Lobster

I hadn't eaten at Red Lobster for quite a while.
My wife + I have discussed the chain's passion
for putting cheese on everything.
We always order anything with cheese "on the side" -
from cheese on the salad - to blue cheese dressing - etc.
.
My wife + I ordered the same dish.
Lobster w/ grilled shrimp + garlic shrimp.
I ate the shrimp first -
asked my wife "How was your lobster ?"
"salty !" she replied.
"Huh ?...how can lobster be salty ?"
WOW !!!!!
Somebody must have put a tablespoon of salt on mine !
I never remembered their lobster being smothered in salt ?
It was pretty good - as I remembered it.
Not yesterday !
.
So....my question is ;
Would this be the cook's call ?....or
has management decided to salt ?
Or was the lobster packed with the salt on it at the shipping plant ?
.
It couldn't even taste lobster because of the amount of salt.
I couldn't tell you if there was garlic + butter on it because of
the crescendo of salt !
.
Anybody else finding this at Red Lobster ?
.
If I ever order it again ---
I will certainly tell the waiter "No salt on my lobster. please "
( oh crap, here comes a loogie on my lobster ! )
.
Why do they feel salt is better....than garlic or butter ?

 

It was probably salted by the guest who had that same lobster on their plate earlier in the day but did not eat it.

salt is cheaper then garlic or butter. Thats why they use it.

 

I have never been in a Red Lobster (where's Beeejay), but most American restaurants oversalt everything. I would assume they boil them in salted water and maybe the cook got carried away with the salt?

We had a terrible meal at the Redwood one time because the king crab legs were uneatable, just too salty.

We make an effort to watch our salt intake at home and when we eat out everything tastes salty. We can't even order restaurant soup, anywhere any more. It's like eating a salt lick,

Plus there is all the hidden sodium in can goods. Add to that processed food, cheese, and almost any bread product you eat, one of the biggest sources of sodium and it all adds up. Fast food of course is obvious.

We all go Vegas for a good time, but consuming a couple of bloody marys made with the BM mix gets you enough sodium for days. My wife now brings her own V8, lower sodium cans, for the bartender to use.

Stepping off the soapbox now but you really have to read labels for sodium content.

 

Standard-issue shellfish is loaded with sodium because it comes in brine-cooked and frozen, and if not properly thawed and handled you get a salt popsicle.

 

Joe -
I,too, watch my/our sodium intake at home.
Restaurant soup = I agree !
I never order soup, anymore.
.
But i just don't remember having salty lobster...ever !...anywhere.
Never had it in Vegas.
.
Someone at my job said I should have called Red Lobster ( yesterday).
I guess, I could call today + talk to someone in charge --
I wouldn't be expecting anything in response but
maybe others complained, too.

 

First NEVER go to Red Slobster....everything is over cooked and I'm guessing is already cooked before you left the house and then is kept warm with steamers....but that's just my educated guess.

As far as the salty lobster........was this a whole Maine Lobster or just a tail..... for New Years I broil Lobster tails which I purchase from Sam's Club....always VERY good tails but this one time, one out of 8 tails was extremely salty....don't know why...but Sam's Club did refund my money.

 

I decide to call Red Lobster the next day.
I talked to a supervisor -
she immediately took down my address +
sent out two Lobster coupons.
*
I'll eat there, again.
*
The salty Lobster was a split tail.

 

Basically at the Lob you have to take them for what they are.

It's mass marketed food focused on profit. They try a lot of standard tricks like using pasta, salad, biscuits to get people full enough they don't notice the small amount of seafood actually served.

They also push the servers heavily to promote the apps/drinks/desserts. All pretty standard stuff in well-managed, profitable restaurant business.

The thing with the Lob is, they really excel in hiring hot, slutty hostesses. Ironically I've found many of them to be quite salty.

Now that I'm a married old man with little utility for 17 year-old sluts, I try to stick to Long John Silvers for my seafood cravings, especially if I'm paying.

 

wow I've had the exact opposite experience. most low quality restaurants serve completely bland food and leave the salt on the table for you to do it yourself. only at quality restaurants does the chef actually season the food properly for you and then you don't need the salt shaker on the table.

 

Just wondering. If the dish was OVERLY salty was it fresh??

 

This reminds me of Dov Davidoffs recent stand up on Leno. He was listing people who should not be allowed to have children. On that list was anyone who thinks Red Lobster is a gourmet restaurant.