Name: Grilled Lobster Tails and Shrimp
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pieces lobster tails, halved lengthwise (Ask your fishmonger to split them if you’re nervous about using kitchen scissors.); 1 lb large shrimp, peeled and deveined (Opt for fresh or frozen wild-caught shrimp for the best flavor.); 3 tablespoons unsalted butter, melted (Microwave in 20-second bursts for best results.); 2 cloves garlic, minced (Fresh garlic enhances the flavor.); 1 teaspoon fresh lemon juice (A squeeze brightens the dish.); 1/2 teaspoon smoked paprika (Adds an earthy warmth.); to taste salt and freshly ground black pepper (Season according to preference.); 1/4 cup grated Parmesan cheese (Optional for a salty, nutty finish.); 1 tablespoon fresh parsley, chopped (For color and freshness.); 1 tablespoon fresh thyme, chopped (optional) (For additional flavor.); to garnish lemon wedges (For extra juiciness and presentation.)

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A Summery Night and the Magic of Grilled Lobster Tails and Shrimp

Some recipes instantly transport you to a special place. For me, Grilled Lobster Tails and Shrimp with Herb-Butter Sauce will forever taste like long, laughter-filled evenings with family on the patio—my dad expertly manning the grill, the air thick with the smell of smoky seafood, and me “supervising” the butter (okay, mostly sneaking spoonfuls). There’s just something soulful and celebratory about grilling lobster tails and juicy shrimp, then drenching them in an herby butter sauce. It always feels fancy, but it’s shockingly simple, and never fails to bring everyone together. If you’re looking to create a memory on a plate, this is it.

Why You’ll Adore This Grilled Lobster Tails and Shrimp

Grilled lobster tails and shrimp are my go-to dinner treat when I want to wow with minimal fuss. Here’s why you should make them, too:

Restaurant-Worthy, Right at Home. The flavor says “fancy night out,” but the prep says “easy weeknight victory.”
The Smoky, Buttery Goodness. There’s no match for the combination of sweet seafood, garlicky herb-butter sauce, and the irresistible hint of grill smoke.
Simple, But Special. With just a handful of fresh, vibrant ingredients, this recipe turns ordinary moments into celebrations.
Perfect for Sharing. There’s something about platters of grilled lobster tails and shrimp that encourages lingering, laughter—even fighting over that last buttery prawn!

Ingredients You’ll Need for Grilled Lobster Tails and Shrimp

Let’s chat about what goes into these grilled beauties. I always recommend going for the freshest ingredients you can find—it seriously makes all the difference.

2 lobster tails, halved lengthwise: Ask your fishmonger to split them if you’re nervous about using kitchen scissors! Look for lobster tails with firm, translucent meat.
1 lb large shrimp, peeled and deveined: I opt for fresh or frozen wild-caught shrimp (they grill up perfectly and have the best flavor).
3 tablespoons unsalted butter, melted: Butter is everything here—don’t skimp! I microwave mine in 20-second bursts.
2 cloves garlic, minced: Fresh is best. Garlic powder just isn’t the same.
1 teaspoon fresh lemon juice: A squeeze of lemon brightens everything.
1/2 teaspoon smoked paprika: This adds a subtle, earthy warmth that makes the seafood sing.
Salt and freshly ground black pepper: Season as you go, and don’t be afraid to taste and adjust.
1/4 cup grated Parmesan cheese: Yep, Parmesan! The salty, nutty finish really takes it over the top.
1 tablespoon fresh parsley, chopped: For color and herby freshness.
1 tablespoon fresh thyme, chopped (optional): Thyme lends a gentle, fragrant touch—add it if you’re feeling fancy.
Lemon wedges, for garnish: For extra juiciness and pretty presentation.

Step-by-Step Guide: Making the Perfect Grilled Lobster Tails and Shrimp

Here’s exactly how I make this recipe. Don’t stress—grilling lobster and shrimp is easier than you think!

Preheat the Grill: Get your grill nice and hot. I aim for medium-high heat—enough for lovely grill marks but not so much that things burn.
Prep the Lobster Tails: Using kitchen scissors, carefully cut down the center of each lobster shell lengthwise (the shell side—watch your fingers!) and gently pull the meat away to expose it above the shell. This helps the butter flavor soak right in.
Make the Butter Mixture: In a small bowl, mix melted butter, minced garlic, lemon juice, smoked paprika, a pinch of salt, and some cracked pepper. Brush this buttery goodness liberally over the lobster meat.
Grill the Lobster Tails: Place tails shell-side down on the grill and cook for 5–7 minutes, basting with more butter. You’re looking for opaque, slightly charred lobster—nothing beats that sight!
Prep the Shrimp: In a bowl, toss shrimp in a bit more melted butter, garlic, smoked paprika, and salt and pepper.
Grill the Shrimp: Lay shrimp on the grill (I use a grill basket to keep them from falling through) for 2–3 minutes per side, until just opaque and golden.
Herb-Butter Sauce: While everything grills, stir together any remaining melted butter with freshly chopped parsley and thyme.
Serve: Arrange lobster and shrimp on a platter, drizzle with herb-butter sauce, sprinkle with Parmesan, and finish with lemon wedges. Then stand back and admire your masterpiece—before it vanishes!

My Secret Tips and Tricks for Grilled Lobster Tails and Shrimp Success

I’ve had my share of overcooked seafood mishaps (and butter spills…) over the years! Here are my tried-and-true tips for nailing this grilled lobster tails and shrimp recipe:

Don’t Overcook! Seafood goes from perfectly juicy to rubbery in a blink. Keep a close eye! Lobster is done when it’s just opaque. Shrimp curl up and turn pink—pull them as soon as they’re opaque.
Use Real Butter. Margarine just doesn’t cut it. The richness of unsalted butter is key for the best herb-butter sauce.
Grill Basket for Shrimp. If you’re grilling shrimp, a basket or skewers keep them from slipping through the grates—a game-changer!
Let Them Rest. A minute or two off the grill gives the lobster tails and shrimp time to soak up every last drop of flavor before serving.

Creative Variations and Ingredient Swaps

It’s fun to put your spin on grilled lobster tails and shrimp! Here are a few creative, crowd-pleasing twists:

Switch Up the Herbs: Try basil, cilantro, or chives in the herb-butter sauce for a different flavor profile.
Add a Spicy Kick: Stir a little cayenne or a dash of hot sauce into the butter.
Make It Dairy-Free: Swap out butter for your favorite plant-based alternative for a dairy-free herb-butter sauce.
No Grill? No Problem. Broil the seafood on a foil-lined baking sheet—watch closely, as cooking times will be similar.
Serve Over Pasta: Toss grilled shrimp and lobster tails with cooked linguine and extra herb-butter sauce for a decadent seafood pasta dinner.
Try Other Seafood: Scallops, crab legs, or even firm white fish work beautifully with this method and sauce.

How to Serve and Store Your Grilled Lobster Tails and Shrimp

Serving grilled lobster tails and shrimp is all about embracing the moment! I love piling the seafood high on a big platter, drizzling it with the leftover herb-butter sauce, and scattering heaps of fresh lemon wedges and parsley. Pair it with crusty bread, a fresh green salad, and a cold glass of something bubbly for ultimate summer dining.

Storing Leftovers:
If you (miraculously) have any grilled seafood left, store it in an airtight container in the fridge for up to 2 days. Reheat gently—covered, in a low oven, or in the microwave for just 30 seconds at a time with a splash of extra butter to keep everything moist. Honestly, leftover grilled shrimp make the BEST salads the next day!

FAQs: Your Top Questions About Grilled Lobster Tails and Shrimp Answered

Do I need to thaw frozen lobster tails and shrimp before grilling?
Yes, let everything thaw completely and pat dry before seasoning for best texture and flavor (and so the butter sticks well!).

Can I make this grilled lobster tails and shrimp recipe indoors?
Totally! Use a grill pan on the stove, or broil in the oven. You’ll get similar smoky flavor and perfect results.

What goes well with grilled lobster tails and shrimp?
Garlic bread, buttery rice, fresh corn on the cob, or a lemony arugula salad are all fantastic sides.

How can I tell when the lobster tails and shrimp are done?
Lobster meat turns opaque and firm (no more grey), and shrimp turn pink and curl. Keep an eye out—they cook fast!

Is the Parmesan cheese necessary?
Not strictly—but it adds an incredible salty-savory finish. I highly recommend at least giving it a try.

Fire up the grill and give these grilled lobster tails and shrimp with herb-butter sauce a go! If you do, let me know how it goes in the comments—or tag me on Instagram so I can join in your seafood party. Here’s to more delicious memories and melting butter!