Lobster Tail & Shrimp Recipe

Thaw and pat dry

If frozen, thaw lobster tails and shrimp overnight in the refrigerator or under cold running water in sealed bags. Pat the lobster tails and shrimp thoroughly dry with paper towels to ensure proper browning and that the butter adheres.

Butterfly lobster tails

Using kitchen shears, cut lengthwise down the top shell of each lobster tail, stopping at the fin. Pry shell open slightly and lift the meat, keeping it connected at the base, and rest the meat on top of the shell. Keep tails even for consistent cooking.

Season seafood

Lightly brush lobster meat and shrimp with olive oil. Sprinkle both with kosher salt and black pepper. For shrimp, also lightly dust with a pinch of Old Bay or seafood seasoning.

Melt the unsalted butter in a small saucepan over low heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Remove from heat and stir in lemon juice, paprika, smoked paprika (if using), Old Bay, hot sauce, and half of the chopped parsley. Reserve about 1 tablespoon of the parsley for garnish. Keep the butter warm.

Preheat and prepare grill or broiler

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and oil the grates, or position the oven rack 6 inches from the broiler element and preheat the broiler.

Grill or broil lobster tails

Place lobster tails meat-side up on the grill or on a foil-lined baking sheet if broiling. Brush the exposed meat with a few tablespoons of the prepared basting butter. Cook for 6–8 minutes, brushing once more halfway through, until meat is opaque and registers 135–140°F (57–60°C). Do not overcook — lobster should be firm but tender.

Cook shrimp

While lobster is finishing, place shrimp on the grill alongside lobster or on a separate sheet under the broiler. Brush shrimp with basting butter and cook 1.5–2 minutes per side (3–4 minutes total) until pink and just firm. Remove shrimp as soon as they are opaque throughout.

Final baste and rest

When lobster and shrimp are removed from heat, immediately brush them with the remaining warm butter mixture. Tent loosely with foil and rest 2–3 minutes to redistribute juices.

Transfer lobster tails and shrimp to a serving platter. Sprinkle with the reserved chopped parsley, additional freshly ground black pepper if desired, and serve with lemon wedges on the side for squeezing. Offer extra melted butter for dipping.