If you’re craving a restaurant-quality seafood dinner without leaving your backyard, this grilled lobster and shrimp recipe is your answer. Perfectly charred lobster tails and juicy shrimp are basted in a buttery garlic-herb sauce, delivering a smoky, savory, and slightly sweet flavor that screams summer cookout.
Whether for a special date night, a family gathering, or just to treat yourself, this dish is surprisingly simple yet indulgent enough to impress anyone at the table.
Ingredients:
- 2 lobster tails, split in half lengthwise
- 1 lb (450 g) large shrimp, peeled and deveined
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice (plus lemon wedges for serving)
- 1 tsp smoked paprika
- 1 tsp fresh parsley, chopped
- ½ tsp crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
Instructions:
- Prepare the grill: Preheat your grill to medium-high heat (around 400°F / 200°C). Lightly oil the grates to prevent sticking.
- Make the garlic butter sauce: In a small bowl, whisk together the melted butter, olive oil, garlic, lemon juice, smoked paprika, parsley, and a pinch of red pepper flakes.
- Season the seafood: Brush lobster tails and shrimp generously with the garlic butter sauce. Sprinkle lightly with salt and black pepper.
- Grill the lobster: Place the lobster tails flesh side down on the grill for 3–4 minutes, then flip and brush with more butter sauce. Cook another 3–4 minutes until the meat is opaque and slightly charred.
- Grill the shrimp: Thread shrimp onto skewers (to make flipping easier). Grill 2–3 minutes per side until pink and cooked through.
- Serve hot: Arrange grilled lobster and shrimp on a platter, drizzle with any leftover garlic butter, and garnish with fresh lemon wedges.
Tips & Variations:
- For extra flavor, marinate shrimp in the garlic butter for 20 minutes before grilling.
- Add fresh herbs like thyme or rosemary for an aromatic touch.
- Pair with grilled vegetables, baked potatoes, or a fresh salad for a complete meal.
