Updated for 2026
Red Lobster Allergen Menu
A comprehensive guide to the 8 major allergens at Red Lobster, including gluten-free options, high-risk items, and how to dine safely.
Critical Disclaimer
Red Lobster CANNOT guarantee any menu item is allergen-free. All items are handcrafted in kitchens that use shared cooking surfaces, shared fryers, and shared prep stations. Cross-contact is possible for ALL allergens. If you have a severe allergy or Celiac disease, please speak directly with a manager before ordering.
Shellfish
Cross-contact risk is EXTREMELY high at Red Lobster - seafood is the kitchen's primary ingredient.
High-Risk Items:
- Snow Crab Legs
- Walt's Favorite Shrimp
- Lobster Tail dishes
- Garlic Shrimp Scampi
- Coconut Shrimp
- Shrimp Linguini Alfredo
- Endless Shrimp
Gluten / Wheat
Avoid all fried, breaded, and pasta items. No gluten-free kitchen certification exists.
High-Risk Items:
- Cheddar Bay Biscuits
- All pasta dishes
- Coconut Shrimp (breaded)
- Fish & Chips (beer-battered)
- Crispy Calamari
- Lobster Flatbread
- Most soups
Dairy
Most signature sauces include butter or cream. Request plain preparations if dairy-sensitive.
High-Risk Items:
- Shrimp Linguini Alfredo
- Cheddar Bay Biscuits
- Crab Queso
- Drawn butter dishes
- Mac & Cheese (kids)
- Most cream-based sauces
Eggs
Eggs are common in dressings, sauces, and fried coatings - always ask.
High-Risk Items:
- Fried/breaded coatings
- Caesar salad dressing
- Tartar sauce
- Coleslaw dressing
- Aioli-based sauces
Fish (Finfish)
Cross-contact via shared fryers and grills means even non-fish dishes may be contaminated.
High-Risk Items:
- Salmon dishes
- Crispy Cod Sandwich
- Fish & Chips
- Flounder
- Mahi-Mahi (seasonal)
- Caesar dressing (anchovies)
Soy
Per FDA rules, highly-refined soybean oil used in frying is allergen-label exempt. Still verify if sensitive.
High-Risk Items:
- All fried items (soybean oil blend)
- Certain marinades
- Edamame (in bowls)
- Some sauces
Peanuts
Peanuts have low prevalence on the standard menu but cross-contact in a shared kitchen is always possible.
High-Risk Items:
- Possible in select desserts
- Cross-contact in shared kitchen
Tree Nuts
Always ask your server about specific seasonal dishes that may include pecan or other nut preparations.
High-Risk Items:
- Select desserts
- Pecan-crusted fish (seasonal)
- Cashews in Kung Pao Noodles bowl
Red Lobster does NOT have a certified gluten-free kitchen. These items have no gluten ingredients but carry cross-contact risk.
Steamed Live Maine Lobster
Plain prep - no seasoning or drawn butter
Snow Crab Legs (Plain)
Steamed only - verify no sauces added
Chilled Shrimp Cocktail
Verify cocktail sauce ingredients with server
Grilled Fish Fillets
Request plain - no marinade
Baked Potato (Plain)
No butter, no toppings
Steamed Broccoli / Vegetables
Request plain - no butter sauce
Tell your server about your allergy immediately upon seating - before you look at the menu.
Ask to speak with the manager for severe allergies (Celiac disease, anaphylactic shellfish allergy).
Request the physical Allergen Guide booklet from your server - it is available in all restaurants.
For plain preparations, ask for items "steamed with no seasoning" and "no drawn butter" to minimize risk.
Download the official Red Lobster Allergen Guide PDF at redlobster.com (footer → Nutritional Info).
For the most up-to-date and accurate allergen information, always check the official source:
View Official Red Lobster Nutrition & Allergen Guide →