When it comes to outdoor cooking, there is a common misconception that “grilling” has to mean burgers and hot dogs. Don’t get me wrong—I love a good patty—but if you really want to turn heads at your next backyard gathering, you need to bring the surf to the turf. This Grilled Lobster and Shrimp recipe is my secret weapon for creating a five-star restaurant experience right on my patio.
It’s buttery, smoky, and surprisingly simple to execute. Whether you are celebrating a special occasion or just want to treat yourself to a luxury weeknight dinner, this recipe delivers maximum flavor with minimal stress.
Why I Love This Recipe
There is something inherently celebratory about seafood. But beyond the “wow” factor, I love this recipe because of the Garlic Butter Marinade. It isn’t just a sauce; it’s a flavor foundation that marries the sweetness of the lobster with the snap of the shrimp.
Grilling seafood also imparts a subtle char that you simply cannot get from steaming or boiling. Plus, it’s fast. From start to finish, you’re looking at about 30 minutes. That means less time hovering over hot coals and more time enjoying a Classic Margarita with your guests.
Ingredients You’ll Need
To get that perfect “Chefmaniac” quality, start with the freshest seafood you can find.
- 2 Lobster Tails: Look for cold-water tails if possible, as they tend to have firmer, sweeter meat.
- 1 pound Large Shrimp: Ensure they are peeled and deveined to save yourself a headache at the grill.
- 4 tablespoons Olive Oil: This helps prevent sticking and carries the heat.
- 4 tablespoons Unsalted Butter: Melted and ready to infuse with aromatics.
- 4 cloves Garlic: Minced finely so the flavor distributes evenly.
- 2 tablespoons Fresh Lemon Juice: The acidity is crucial to cut through the richness of the butter.
- 1 tablespoon Fresh Parsley: Chopped for a pop of color and freshness.
- 1 teaspoon Paprika: This provides a beautiful golden-red hue and a hint of earthiness.
- 1/2 teaspoon Salt & Black Pepper: To taste.
- Lemon Wedges: For that final, essential spritz at the table.
Swaps and Notes
- The Butter: If you are dairy-free, a high-quality vegan butter substitute works well here.
- Spice it Up: If you like a kick, swap the paprika for smoked paprika or add a pinch of red pepper flakes to the marinade.
- The Shrimp: I prefer “Jumbo” (16/20 count) shrimp for the grill because they are harder to overcook than the smaller varieties.
Step-by-Step Instructions
1. Prepare the Seafood
Preheat your grill to medium-high heat (about 400°F). While it warms up, use kitchen shears to cut through the top shell of the lobster tails. Stop at the base of the tail. Gently pull the shell apart and lift the meat upward, resting it on top of the shell. This “piggyback” style looks beautiful and allows the meat to cook evenly. Pat your shrimp dry with paper towels to ensure a good sear.
2. The Garlic Butter Magic
In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, parsley, paprika, salt, and pepper. This is the liquid gold that makes this dish famous.
3. Marinate and Hit the Grill
Generously brush the lobster meat and the shrimp with the garlic butter mixture. Place the lobster tails on the grill, meat side up. Close the lid and grill for 10–12 minutes. Be sure to baste them once or twice during this window.
4. Add the Shrimp
Because shrimp cook much faster than lobster, add them to the grill during the last 5 minutes of the lobster’s cook time. Grill the shrimp for 2–3 minutes per side until they turn opaque and pink.
5. The Grand Finale
Remove everything from the grill and place it on a large platter. Drizzle any remaining butter over the top, garnish with fresh parsley, and serve immediately with plenty of lemon wedges.
Tips for Success
- Don’t Overcook: Seafood goes from “perfect” to “rubbery” in about 60 seconds. Keep a close eye on the lobster; it’s done when the internal temperature reaches 140°F.
- Clean Grates: Make sure your grill grates are scrubbed clean and lightly oiled before you start to prevent the delicate seafood from sticking.
- Butter Temperature: Ensure your butter is melted but not boiling hot when you mix it with the lemon juice, or it may separate.
Serving Suggestions and Pairings
This dish is the star of the show, but every star needs a supporting cast.
If you are hosting a party, I highly recommend starting with an Effortless Baked Brie to keep guests happy while the grill heats up. For a refreshing drink, a Blueberry Lemonade provides the perfect fruity balance to the savory garlic butter.
If you have a larger crowd, you can stretch the meal by serving these alongside Sheet Pan Quesadillas, which are easy to grab and go.
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 32g
- Fat: 34g
- Carbohydrates: 4g
- Sodium: 850mg
Storage and Leftover Tips
If you happen to have leftovers (a rare occurrence!), remove the meat from the lobster shells and store the shrimp in an airtight container. They will stay fresh in the fridge for up to 2 days.
Pro Tip: Don’t microwave your leftovers—it will make them tough. Instead, gently sauté them in a pan with a little extra butter over low heat just until warmed through.
More Recipes You Will Love
If you enjoyed this seafood feast, you have to try some of our other crowd favorites:
- Classic Margarita Recipe – The perfect pairing for any grilled meal.
- No-Bake Ice Cream Sandwich Cake – The ultimate cooling dessert after a hot grill session.
Final Thoughts
There is nothing quite like the smell of garlic butter hitting a hot grill. This Grilled Lobster and Shrimp is a testament to the idea that simple ingredients, when treated with care, can create an extraordinary meal.
I’d love to hear how yours turned out! Did you add a little extra spice? Did you serve it with a specific side? Let me know in the comments or tag us on social media. Happy grilling!
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