Grilled Lobster & Shrimp Recipe
Looking for the best Grilled Lobster & Shrimp recipe? This restaurant-quality seafood dinner features buttery grilled lobster tails and juicy jumbo shrimp brushed with a flavorful garlic herb butter. Perfectly charred and served with fresh lemon wedges, this elegant meal is ideal for summer barbecues, date nights, holidays, or any special occasion.
❤️ Why You’ll Love This Recipe
Restaurant-quality seafood at home
Rich garlic herb butter in every bite
Quick and easy to prepare
Perfect for grilling season
Elegant enough for entertaining
Ready in just 30 minutes
⏱️ Prep Time
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Servings: 4
🛒 Ingredients
Seafood
4 lobster tails
1 lb (450 g) jumbo shrimp, peeled and deveined (tails on)
2 tablespoons olive oil
Garlic Butter Marinade
6 tablespoons unsalted butter, melted
5 garlic cloves, minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Garnish
Lemon wedges
Fresh parsley
Extra melted garlic butter for serving
👨🍳 Instructions
Step 1: Prepare the Lobster
Using kitchen shears, cut through the top shell of each lobster tail.
Gently loosen the meat and place it on top of the shell while keeping it attached at the base.
Pat dry with paper towels.
Step 2: Season the Seafood
In a bowl, whisk together:
Melted butter
Garlic
Lemon juice
Lemon zest
Smoked paprika
Italian seasoning
Cayenne (optional)
Salt
Black pepper
Parsley
Brush the lobster tails and shrimp with olive oil, then generously coat them with the garlic butter mixture.
Step 3: Grill
Preheat the grill to medium-high heat (400°F / 200°C).
Lobster Tails
Place shell-side down and grill for 8–10 minutes, brushing with more garlic butter halfway through.
Shrimp
Grill for 2–3 minutes per side, until pink, opaque, and lightly charred.
Step 4: Finish
Transfer the seafood to a serving platter.
Brush with the remaining warm garlic butter.
Sprinkle with chopped parsley and serve with fresh lemon wedges.
Step 5: Serve
Pair with:
Garlic butter rice
Grilled asparagus
Roasted baby potatoes
Corn on the cob
Caesar salad
Crusty bread for dipping into the garlic butter
💡 Chef’s Tips
Avoid overcooking the lobster and shrimp to keep them tender.
Fresh lemon juice brightens the rich butter sauce.
Soak wooden skewers for 30 minutes if grilling shrimp on skewers.
Use an instant-read thermometer—lobster and shrimp are done when they reach 145°F (63°C).
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze cooked seafood for up to 2 months.
Reheat gently with a little melted butter to prevent drying out.
🥗 Nutrition (Per Serving)
Calories: 470
Protein: 42g
Carbohydrates: 5g
Fat: 31g
Saturated Fat: 15g
Fiber: 0g
Sugar: 1g
Sodium: 690mg
❓ Frequently Asked Questions
Can I use frozen lobster tails?
Yes. Thaw them completely in the refrigerator overnight and pat them dry before grilling.
How do I know when the lobster is cooked?
The meat should be opaque, firm, and white with no translucent areas. Avoid overcooking, as it can become tough.
Can I cook this indoors?
Absolutely. Use a grill pan or broil the lobster tails and shrimp in the oven, brushing with garlic butter as they cook.
What sides pair well with grilled lobster and shrimp?
Garlic butter rice, roasted potatoes, grilled vegetables, pasta, fresh salad, or warm crusty bread are all excellent choices.
