The Red Lobster's publicist Mic spoke with was able to confirm, however, that it serves two kinds of lobster: Maine lobster (also known as North American lobster) and Rock lobster. Langostino is also served at Red Lobster, the chain confirmed.

Dueling Lobster Tails™ – Maine lobster tail steamed in parchment paper with fresh herbs, tomatoes and lemon, paired with a grilled Maine lobster tail topped with shrimp, bay scallops and roasted bell peppers in a rich sherry lobster cream.

Up. Once brave so sweet right now summertime. It's the best time to enjoy lobsters. They're good all year round. But right now you'll find that the meat is super sweet.

What was once a single, family-owned restaurant in Lakeland, Florida, now has over 700 locations around the world.

Maine lobster tails are world renown for their sweet and delicate taste while also having a lot of meat in one shell.

The most lobster tail meat is white but it is also common to have a slight pink tint to the meat for lobsters that are preparing to shed. Once again, this is a totally natural process and is totally edible.

The pigment responds strongly to heat, though: Once you dump a crab or a lobster in a pot of boiling water, it's body chemistry changes: The pigment - astaxanthin - gets separated from the membrane - the crustacyanin - transforming your dinner into that ruby-hued tone we know so well.

Originally billed as the "Harbor for Seafood Lovers", the first restaurant was followed by four others throughout the American South. In 1970, General Mills acquired Red Lobster as a five-unit company and with new backing, the chain expanded rapidly in the 1980s.

From The Green Frog to Red Lobster, it appears that Darden had something for naming restaurants after colorful animals. But, apparently, the Red Lobster name took some thought. Darden's wife, Mary, said the name just popped up during a brainstorming session.

While there are 49 species of lobster in the world, it is the Maine lobster that is the most highly coveted species because of its sweet and tender meat. Additionally, Maine lobster has a less salty taste than other lobsters as a result of the cold-water temperatures of the Northeast.

The tail meat generally is chewier and more fibrous than the claw. That's because lobsters flap them forcefully as a means of locomotion, said Brian Beal, a lobster expert and professor at the University of Maine at Machias. The claw muscles are softer, because they aren't used as much or as vigorously as the tail.

Red stuff=roe. The roe is actually the cooked eggs of a female lobster. If you see black eggs in your whole lobster or lobster tail that means the lobster hasn't been cooked enough. The roe is also referred to as "lobster caviar" so go ahead, give it a try!

A carotenoid pigment is the same red color as a cooked lobster. When the creature is cold, this chemical is overridden by a blue protein, 'crustacyanin'. However, when the lobster is cooked, the pigment bonds that cause the greenish-brown color of the cold lobster are broken down.

If you have a female lobster, you'll see red balls inside a cooked lobster. These are immature eggs called roe and are naturally black. If the eggs are black and not red when you are ready to eat your lobster, that means the lobster needs to be cooked further.

Lobsters come in many different colors because of the pigment chromatophores in their shells. When they are cooked, all the pigments are masked except for astaxanthin, the red background pigment. The red pigment is the most stable component of the coloring in a lobster.

Red Lobster is known across the country for its endless shrimp and affordable pricing. It has locations all over the US, making it a convenient treat for seafood lovers. The food is consistent throughout its locations and its portion sizes are generous.