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.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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
Nutrition
- Serving Size: Per serving
- Calories: 320