Driven by his passion for fresh seafood and determined to settle for nothing less than exceptional quality and selection, Bill Darden opened his first Red Lobster in 1968. It wasn’t long before such superior fish and flavor were recognized. Today, with more than 680 restaurants, Red Lobster is known as the foremost expert in fresh seafood.
This commitment begins with quality control and safety standards that have been recognized as being the best in the restaurant industry. Our Quality Assurance Team – a dedicated team of experts – work alongside our seafood procurement team and with the world’s best fresh fish distributors. The team performs multiple seafood safety checks before and after our seafood arrives at any one of our nearly 700 Red Lobster restaurant to ensure you get top-quality seafood every time you dine with us.
We also know where our seafood comes from. We only source the highest-quality seafood from cold and warm water regions, whether it’s live lobster from the coast of New England, fresh salmon from Norway or one of many wild-caught fresh fish from the Atlantic and Pacific oceans.