Grilled Lobster Tails and Shrimp with Herb-Butter Sauce

Grilled Lobster Tails and Shrimp with Herb-Butter Sauce is a luxurious yet simple seafood dish that brings elegance to the table with minimal fuss. Juicy shrimp and tender lobster tails are kissed by the grill and drizzled with a rich, garlicky herb-butter sauce that elevates every bite.

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance between impressive presentation and easy execution. It’s ideal for special occasions or when I’m just craving a fancy seafood meal without needing to dine out. The combination of smoky grilled shellfish and that decadent herb-butter sauce is unbeatable, and I can have it all ready in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lobster tails, split lengthwise

• Large shrimp, peeled and deveined (tails on or off)

• Olive oil

• Garlic, minced

• Unsalted butter

• Fresh parsley, chopped

• Fresh thyme or rosemary (optional)

• Lemon juice

• Salt and pepper to taste

• Lemon wedges for serving

Directions

1. I start by preheating the grill to medium-high heat and brushing the lobster tails and shrimp lightly with olive oil.

2. I season them with salt and pepper, then place the lobster tails shell-side down and the shrimp directly on the grates.

3. While they cook, I melt butter in a small saucepan, stir in minced garlic, chopped herbs, and a squeeze of fresh lemon juice. I let it simmer for just a couple of minutes to infuse all the flavors.

4. The shrimp only need about 2-3 minutes per side, and the lobster tails take about 5-6 minutes until the meat is opaque and slightly charred.

5. I brush the herb-butter sauce generously over the lobster and shrimp right before serving, and I always save some extra sauce for dipping.

Servings and timing

This recipe serves 2 to 4 people depending on portion size. It takes about 25 minutes total—10 minutes for prep and 15 minutes for grilling and sauce preparation.

Variations

I sometimes add scallops to the grill or substitute the herbs based on what I have—basil or dill work beautifully. For a spicy kick, I stir a pinch of red pepper flakes into the butter sauce. If I want to skip the grill, I broil the lobster and shrimp in the oven for a similar result.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the seafood gently in a covered skillet with a splash of water or more herb-butter to keep it moist. I try not to microwave it, since that can make the texture rubbery.

FAQs

Can I use frozen seafood?

Yes, I thaw the lobster tails and shrimp completely before grilling to ensure even cooking and the best texture.

What’s the best way to cut the lobster tails?

I use kitchen shears to cut through the top shell lengthwise, then gently pull the meat up while keeping it attached at the base—this makes it easy to grill and serve.

Can I make the herb-butter sauce ahead of time?

Yes, I often make the sauce a day in advance and store it in the fridge. I just reheat it gently when it’s time to serve.

What should I serve with this dish?

I like to pair it with grilled vegetables, a light salad, or garlic butter rice. Crusty bread is great for soaking up any leftover sauce.

How do I know when the lobster and shrimp are done?

The shrimp turn pink and firm, and the lobster meat becomes opaque and white. I avoid overcooking to keep everything tender and juicy.

Conclusion

Grilled Lobster Tails and Shrimp with Herb-Butter Sauce is one of those meals that feels indulgent but is surprisingly simple to prepare. I love the way the smoky grill flavor pairs with the fresh herbs and garlic in the butter sauce. Whether it’s a summer evening or a celebration dinner, this dish never fails to impress.

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