Lobster & Shrimp Recipe

Thaw & clean

If lobster tail and shrimp are frozen, thaw overnight in the refrigerator or submerge sealed packages in cold water for 30–60 minutes. Rinse shrimp and pat dry. Using kitchen shears, cut the top shell of the lobster tail lengthwise to expose the meat; optionally pull meat up and lay it on top of the shell for even cooking.

Cut corn into halves (if large) and slice potatoes in half if they are large so pieces cook evenly. Slice sausage into 1/2-inch rounds. Mince garlic and chop parsley. Cut lemon into wedges.

Bring seasoned liquid to a boil

In a large pot (at least 6–8 quart), combine 8 cups water, 1/2 cup white wine (if using), 2 tablespoons Old Bay seasoning, 1 tablespoon kosher salt and 1/2 teaspoon black pepper. Bring to a rolling boil over high heat.

Cook potatoes and corn

Add potatoes to the boiling liquid and cook for 8 minutes. Add corn and sausage; continue boiling for another 6–8 minutes, until potatoes are just tender when pierced with a fork and corn is bright and cooked through.

Add shrimp and lobster tail

Add the shrimp to the pot and carefully add the lobster tail(s). Boil 2–4 minutes more: cook shrimp until pink and opaque (typically 2–3 minutes) and lobster meat reaches opaque white with slight firmness (about 3–4 minutes depending on size). Do not overcook — lobster and shrimp cook quickly.

Using tongs or a slotted spoon, transfer the seafood, corn, potatoes and sausage to a large platter or paper-lined table if serving family style. Reserve about 1 cup of the cooking liquid if you want to thin the butter sauce or for serving.

Make compound butter

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Stir in minced garlic and cook 30–45 seconds until fragrant (do not brown). Add 1 tablespoon fresh lemon juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes (if using) and chopped parsley. Taste and season with salt to taste.

Drizzle warm butter sauce over the plated lobster, shrimp, corn, potatoes and sausage. Serve with lemon wedges alongside and the reserved cooking liquid on the side if diners want to dip or thin the butter sauce.

Serve immediately while hot. Provide small forks or seafood picks for lobster meat and bowls for shells and discarded husks. Leftovers: refrigerate in an airtight container up to 2 days; gently reheat seafood in a skillet with a splash of water or steam to avoid drying out.