Crab Legs, Lobster Tail And Grilled Shrimp Recipe

Thaw and prepare

If seafood is frozen, thaw overnight in refrigerator or under cold running water until pliable. Pat crab legs, lobster tails and shrimp dry with paper towels. Using kitchen shears, cut the top shell of each lobster tail lengthwise down the center (stop at the tail fan). Gently loosen the meat from the shell and lift it to rest on top of the split shell (but keep it attached at the base). For crab legs, if desired, use kitchen shears or crackeders to open a few sections for easier eating.

Season shrimp

Toss the peeled/deveined shrimp in a bowl with 2 tablespoons olive oil, smoked paprika, granulated garlic, 1/2 teaspoon salt (from total) and 1/4 teaspoon black pepper. Set aside to marinate briefly (10–15 minutes) while you make the butter.

In a small saucepan over low heat, melt 1 cup unsalted butter gently (do not boil). Add minced garlic and cook 1–2 minutes until fragrant but not browned. Remove from heat and stir in 2 tablespoons fresh lemon juice, 2 tablespoons chopped parsley, 1 teaspoon Old Bay seasoning, remaining 1/2 teaspoon salt and remaining 3/4 teaspoon black pepper. Keep warm; reserve 1/3 cup of the butter mixture for serving and use the remainder as a basting butter for lobster and shrimp while grilling.

Preheat grill to medium-high (about 400°F/200°C). Brush split lobster tails lightly with reserved basting butter (or olive oil if you prefer). Place tails meat-side up on the grill. Grill 5–7 minutes until the meat is opaque and registers 135–140°F (57–60°C) near the thickest part; baste once halfway through with the warm garlic butter. If using broiler instead: place lobster meat-side up on a baking sheet and broil 6–8 inches from heat for 6–9 minutes until opaque and slightly golden on top. Remove from heat and brush with a little of the reserved melted butter.

Place shrimp on a preheated grill (or use a grill pan) over medium-high heat. Cook shrimp 2–3 minutes per side until pink, slightly charred and opaque throughout (internal temp 120–125°F/49–52°C). While grilling, baste shrimp once or twice with the warm garlic butter for flavor and sheen. Remove and keep warm.

Because most snow crab legs are pre-cooked, reheat gently to preserve texture. Two options: Steam method — set a steamer or colander over a pot with 1–2 inches of simmering water, place crab legs in steamer, cover and steam 6–8 minutes until heated through. OR Oven method — arrange crab legs on a foil-lined baking sheet, brush with some garlic butter, cover loosely with foil and bake at 350°F (175°C) for 10–12 minutes. Remove and brush with additional butter.

Arrange lobster tails, crab legs and grilled shrimp on a large platter. Pour the reserved 1/3 cup warm garlic butter into a small bowl for dipping. Scatter lemon wedges around and sprinkle chopped chives or parsley and lemon zest over the seafood for a bright finish. Serve immediately with extra lemon wedges and the garlic butter.