Red Lobster Bar Harbor Lobster Bake Recipe

Red Lobster Bar Harbor Lobster Bake Recipe is one of those seafood dishes that instantly feels comforting, indulgent, and a little bit special. Whenever I start craving seafood, I almost automatically think of Red Lobster—it’s been one of my go-to restaurants for years when I want something rich, buttery, and satisfying.

I wasn’t planning to try anything new, but my friend insisted on the Bar Harbor Lobster Bake, and by the time we finished, it was already a dish I knew I’d want again.

The mix of lobster, shrimp, scallops, mussels, and pasta tossed in a white wine garlic sauce tasted like a coastal feast in one bowl. It was bold but balanced, hearty yet not heavy, and packed with real seafood flavor instead of just sauce.

That experience inspired me to recreate this homemade copycat Bar Harbor Lobster Bake recipe from Red Lobster, designed to recreate the restaurant classic with simple steps and accessible ingredients while keeping that signature taste.

When you serve it, you’ll want to pair it with warm garlic bread or Cheddar Bay–style biscuits. You can also add a crisp salad and a glass of chilled white wine to make your meal feel like a restaurant dinner at home.

What Makes Red Lobster Bar Harbor Lobster Bake Special?

The reason the Red Lobster Bar Harbor Lobster Bake leaves such a lasting impression is the way the buttery garlic sauce, tender seafood, and pasta blend into one rich, memorable bowl.

It’s one of those dishes people talk about long after the plate is empty, rich with garlic, white wine, and butter, layered with shrimp, scallops, mussels, and tender lobster all in one bowl. It feels indulgent, almost like a reward meal, something you order when you want the best thing on the menu.

That’s also why recreating it at home matters. You get that same comforting, coastal flavor, but with fresher ingredients, better seasoning, and the freedom to make it exactly how you love it.

Perfect For

• Cozy date-night dinners at home
• Celebrating birthdays without reservations
• Seafood lovers craving restaurant flavor
• Weekend cooking projects that feel rewarding
• Impressing guests with minimal stress
• When you want comfort food with class

Red Lobster Bar Harbor Lobster Bake Ingredients

Seafood

• 2 pre-cooked lobster tails (about 4–5 oz each) – These add rich, sweet lobster flavor without extra work. Using pre-cooked tails saves time and still gives that classic restaurant-style taste that makes this dish feel special and filling.
• ½ lb large shrimp, peeled and deveined – Shrimp cook fast and soak up seasoning well. Large shrimp stay juicy and give the dish that familiar seafood bite most people expect in a lobster bake.
• ½ lb sea scallops – Scallops bring a soft, slightly sweet flavor that balances the stronger seafood. They add variety in texture and make the dish feel more like a full seafood platter.
• 1 (12–16 oz) package pre-cleaned mussels – Mussels add depth and a briny flavor that makes the sauce taste richer. Pre-cleaned mussels keep things easy and cut down on prep time.

Pasta

• 8 oz linguine or long pasta noodles – Long noodles hold the buttery garlic sauce well and help turn all the seafood into a hearty, filling meal instead of just a seafood plate.
• Water for boiling – You need enough water so the pasta cooks evenly and doesn’t stick together, which helps keep the noodles smooth and ready for sauce.
• 1 tablespoon salt (for pasta water) – Salting the water seasons the pasta from the inside, giving it flavor before it ever touches the sauce.
• 1 tablespoon olive oil (for pasta water) – A little oil helps prevent sticking, especially if the pasta sits for a few minutes before mixing.

White Wine Garlic Base

• ½ cup dry white wine, divided – White wine adds light acidity and depth, cutting through the butter and helping bring all the seafood flavors together without making the sauce heavy.
• 4 tablespoons unsalted butter, divided – Butter gives the sauce richness and that classic Red Lobster-style taste. Using unsalted lets you control how salty the final dish becomes.
• 2 tablespoons olive oil, divided – Olive oil balances the butter and keeps it from burning while adding a smooth, slightly savory background flavor.
• 1½ tablespoons minced garlic – Garlic is the backbone of the sauce, giving strong flavor and aroma that makes the whole dish smell and taste restaurant-quality.

Seasonings

• 1 teaspoon salt, plus more to taste – Salt brings out the natural flavor of the seafood and pasta, helping everything taste more balanced and complete.
• ½ teaspoon black pepper, plus more to taste – Black pepper adds gentle heat and keeps the dish from tasting flat without overpowering the seafood.
• ½ teaspoon paprika – Paprika adds mild warmth and a touch of color, making the dish look more appetizing and layered in flavor.
• ¼ teaspoon cayenne pepper – Cayenne gives a small kick of heat that wakes up the butter and garlic without making the dish overly spicy.
• ½ teaspoon chili powder – Chili powder adds warmth and depth, helping the sauce taste fuller and more seasoned.
• ½ teaspoon garlic powder – Garlic powder boosts the fresh garlic flavor and makes sure every bite tastes evenly seasoned.
• 1 teaspoon Old Bay Garlic & Herb seasoning – Old Bay adds classic coastal flavor with herbs and spice, tying the seafood together in a familiar way.
• 1 tablespoon dried parsley flakes – Parsley adds a light, fresh finish and helps balance the richness of the butter and seafood.

How To Make Red Lobster Bar Harbor Lobster Bake

Step 1| Prepare the Pasta

Bring a large pot of water to a rolling boil. Add salt and olive oil to the water, then add the pasta. Cook until al dente according to package instructions. Drain and set aside, reserving a small amount of pasta water in case thinning is needed later.

Step 2| Sear the Shrimp and Scallops

Heat a large skillet over medium heat. Add 2 tablespoons butter and 1 tablespoon olive oil and allow it to melt completely. Add the shrimp and scallops in a single layer. Season with salt, black pepper, chili powder, garlic powder, cayenne, and Old Bay seasoning.

Cook for about 2–3 minutes per side until the shrimp turn pink and the scallops are opaque and lightly golden. Add ¼ cup white wine and 1 tablespoon minced garlic, allowing the liquid to simmer briefly. Remove shrimp and scallops from the pan and set aside.

Step 3| Cook the Mussels

Place mussels into a separate saucepan over high heat. Add ¼ cup white wine and ½ tablespoon minced garlic. Cover with a lid and cook for 8–10 minutes, stirring once, until heated through and fragrant. Keep warm.

Step 4| Build the White Wine Garlic Sauce

Using the same skillet from the shrimp and scallops, lower heat to medium. Add the remaining 2 tablespoons butter and 1 tablespoon olive oil. Once melted, add the remaining garlic and another ¼ cup white wine. Stir continuously and allow the sauce to warm and slightly reduce without boiling.

Step 5| Combine Pasta and Sauce

Add the cooked pasta directly into the skillet with the white wine garlic sauce. Toss thoroughly to coat the noodles evenly. Add a small splash of reserved pasta water if needed to loosen the sauce.

Step 6| Assemble the Seafood Bake

Add the cooked shrimp and scallops back into the skillet, folding gently into the pasta. Add the mussels next, followed by the lobster tails. Sprinkle paprika, parsley, cayenne, and Old Bay seasoning over the top. Stir carefully to avoid breaking the seafood. Allow everything to heat together for 3–5 minutes until fully warmed and cohesive.

Step 7| Final Seasoning and Serve

Taste and adjust with additional salt, pepper, or white wine if needed. Serve immediately while hot, ensuring each portion contains pasta, shrimp, scallops, mussels, and lobster tail.

Special Tips for Restaurant Like Bar Harbor Lobster Bake

• Let your seafood sit on a paper towel for a few minutes before cooking. Dry surfaces mean better color, better flavor, and no watery sauce at the end.
• Stick with a crisp, dry white wine. Sweet wines can make the dish taste heavy and throw off that clean garlic-butter balance.
• When everything comes back together in the pan, slow down. Gently fold the seafood so it stays whole and looks restaurant-worthy.
• This dish shines straight off the stove. Waiting too long softens the pasta and seafood, so serve it hot while everything is at its best.

What To Serve with Red Lobster Bar Harbor Lobster Bake

This dish already brings a lot to the table, so the sides don’t need to work hard. Warm garlic bread or Cheddar Bay–style biscuits are an easy win and help catch every bit of that buttery sauce left in the bowl.

A simple green salad on the side keeps things from feeling too heavy and gives you something fresh to balance the seafood. If you want another veggie, roasted asparagus or broccolini fits right in and adds color without stealing attention.

When you’re serving this with comfort dishes like chili or mac and cheese, keep portions smaller so everything feels balanced. Finish the meal with a cold glass of white wine and a few lemon wedges on the table so you can add brightness as you eat.

Leftover & Reheating Tips

Storing Leftovers – Place any leftovers in a tight, airtight container and keep them in the fridge. They’ll stay good for up to two days without losing too much flavor or texture.

Reheating – Warm gently on the stovetop with a small splash of water or broth. Heat slowly and avoid long microwave time, since seafood can turn tough fast.

FAQs

Can I use raw lobster tails instead of pre-cooked?
You can, but cook them first until the meat is opaque and firm. Once done, add them at the end with the other seafood to prevent overcooking and maintain their delicate texture.

What if I don’t like mussels?
Mussels can be swapped with clams, extra shrimp, or even scallops. The key is keeping a mix of textures and flavors so the dish still feels like a full, satisfying seafood bake.

Is this recipe spicy?
The heat is mild and mostly comes from a small amount of cayenne and chili powder. You can reduce or skip these seasonings entirely for a gentle, family-friendly version.

Can I make this ahead of time?
While it’s best served fresh, you can prep the seafood, sauce, and pasta separately in advance. Assemble and warm gently just before serving for the best flavor and texture.

What pasta works best besides linguine?
Spaghetti, fettuccine, or even angel hair all hold the sauce nicely. Choose a noodle that cooks evenly and can carry the garlic-butter sauce without breaking apart.

Can I add cream to the sauce?
Cream can be added for a richer, thicker sauce, but it changes the classic Red Lobster flavor. If you do, use just a small amount to avoid overpowering the garlic and wine base.

Is frozen seafood okay?
Frozen seafood works well if fully thawed and patted dry. This prevents extra water from diluting the sauce and ensures even cooking for shrimp, scallops, mussels, and lobster tails.

Making this Red Lobster Bar Harbor Lobster Bake Recipe at home is a fun way to enjoy a restaurant favorite without leaving your kitchen.

With fresh seafood, pasta, and a garlicky white wine sauce, this copycat Bar Harbor Lobster Bake delivers all the flavor and comfort you crave. Serve it hot with biscuits or a crisp salad for a memorable meal.

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