With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.




Shrimp and Lobster Dip

Longhorn Steakhouse Copycat Recipe

1 tablespoon butter
1 egg
1/4 lb shrimp
1/4 lb lobster chopped
3-4 scallions
1/3 lb smoked gouda cheese
1 cup mozzarella
1 pint heavy cream
1/3 cup white wine
1/3 cup milk
3/4 teaspoon smoked paprika
sun dried tomatoes

Cook shrimp, lobster and scallions in a skillet with white wine, salt , pepper, and tomatoes. Drain and set aside juice.Grate Gouda cheese. In a saucepan place butter heat to medium add meat juices and milk. Add cream and let cool. When mixture is cool slowly stir in 1/2 mozzarella and gouda cheeses and egg. When cheese is folded in slowly add and stir in paprika . When stirred together add to meat mixture and fold together into baking pan sprinkle remaining cheese on top bake 15 min covered then uncovered till brown.

Source: Taste of Home Community Forum


  1. Horrible recipe!! Don't waste your money on the shrimp and lobster!! Came out like water!!!

  2. Longhorn uses a Mix I am sure you can buy somewhere.

  3. Horrible recipe as stated above! Recipe is watery we had to add extra cheese to thicken it up just to be able to eat on chips! I hate I did not read the comments before I made this! Lesson learned!

  4. This recipe is nowhere near what the dip actually is. The dip is pimento based, has no sun dried tomatoes, no milk, etc. When finished, it should be the consistency that you can scoop out a big ball of "dip" and it stays relatively the same.