Grilled Lobster and Shrimp

Grilled Lobster and Shrimp

• Author: kenzie
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25 minutes

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Description

This Grilled Lobster and Shrimp recipe is a rich, buttery seafood dish with smoky char from the grill and a bold garlic herb flavor. The lobster tails are split and grilled until tender and juicy, while the shrimp cook quickly to a perfect plump texture. Everything is finished with a buttery garlic sauce that melts into the seafood, creating a restaurant-style dish that looks impressive but is simple to make at home.

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Ingredients

Scale 1x2x3x

For the Seafood:

• 4 lobster tails (medium to large)
• 1 lb large shrimp, peeled and deveined (tails on)
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Garlic Butter Sauce:

 

• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional)
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt

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Instructions

Step 1: Prepare the Lobster Tails

Using kitchen scissors, carefully cut down the top of each lobster shell lengthwise. Gently pull the meat up and rest it on top of the shell while keeping it attached at the base. This method helps the lobster cook evenly and gives that beautiful presentation. Lightly brush the meat with olive oil and season with salt and pepper.

Step 2: Prepare the Shrimp

Place the shrimp in a bowl and toss them with olive oil, salt, and black pepper. Make sure they are evenly coated so they don’t dry out on the grill. If using wooden skewers, soak them in water for 20–30 minutes and thread the shrimp onto skewers to make grilling easier.

Step 3: Make the Garlic Butter Sauce

In a bowl, combine the melted butter, minced garlic, lemon juice, paprika, chili flakes, parsley, and salt. Mix well until everything is fully combined. This sauce will be used during grilling and for finishing, so keep it warm.

Step 4: Preheat the Grill

Heat your grill to medium-high (about 400°F / 200°C). Make sure the grates are clean and lightly oiled to prevent sticking. A properly heated grill is important for getting that charred, slightly crispy exterior seen in the image.

Step 5: Grill the Lobster

Place the lobster tails flesh-side down on the grill first. Cook for about 4–5 minutes until you get light grill marks. Flip them over, brush generously with garlic butter, and cook for another 4–6 minutes until the meat is opaque and tender. Avoid overcooking or the lobster will become tough.

Step 6: Grill the Shrimp

Place the shrimp on the grill (or skewers) and cook for 2–3 minutes per side. Brush with garlic butter as they cook. The shrimp are done when they turn pink, opaque, and slightly curled. Be careful not to overcook them, as they cook very quickly.

Step 7: Finish with Butter and Herbs

Once everything is off the grill, brush the lobster and shrimp again with the remaining garlic butter. Sprinkle extra parsley on top for freshness and color. This final step gives that glossy, flavorful finish you see in the image.

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Notes

• Lobster is done when the meat is opaque and slightly firm, not rubbery
• Shrimp cook very fast, so watch them closely
• Always grill lobster shell-side down after flipping to protect the meat
• Use fresh garlic for the best flavor
• Do not skip the final butter brush for maximum richness

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Nutrition

• Serving Size: Per serving
• Calories: 320

Serving Suggestions

• Serve with grilled corn or roasted potatoes
• Pair with rice or garlic butter pasta
• Add a fresh salad on the side for balance
• Serve with extra lemon wedges for squeezing
• Perfect for summer dinners or special occasions

Prep Time / Cook Time / Total Time

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25 minutes

Nutritional Info (Approx.)

Calories: 320 per serving
Protein: 30g
Carbohydrates: 2g
Fat: 22g
Sugar: 0g

FAQs

How do I know when lobster is fully cooked?
Lobster meat turns from translucent to opaque white and becomes slightly firm when fully cooked. It should still be tender and juicy, not stiff or rubbery. If overcooked, lobster can become tough quickly, so it’s best to remove it from the grill as soon as it reaches that opaque stage.

Can I cook this without a grill?
Yes, you can use a grill pan or oven broiler if you don’t have an outdoor grill. For the broiler, place the lobster and shrimp on a baking sheet and cook under high heat, flipping halfway through. You won’t get the same smoky flavor, but the texture and taste will still be delicious.

Should I marinate the seafood?
This recipe focuses more on brushing with garlic butter instead of long marinating. Seafood absorbs flavors quickly, so a light coating before cooking and brushing during grilling gives better control and prevents the texture from becoming too soft.

Can I use frozen lobster and shrimp?
Yes, but make sure they are fully thawed and patted dry before cooking. Excess moisture can prevent proper grilling and reduce the charred flavor. Dry seafood will sear better and absorb the butter sauce more effectively.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently using low heat or a skillet with a little butter to keep the seafood moist. Avoid microwaving too long, as it can make the texture rubbery.