Grilled Lobster Tails and Shrimp with Herb-Butter Sauce
Grilled Lobster Tails and Shrimp with Herb-Butter Sauce: My Favorite Summer Feast
I’ll never forget the first time I tasted grilled lobster tails and shrimp with a silky herb-butter sauce. It was a sun-soaked summer evening, laughter echoing over the patio as my family gathered around the grill, eagerly anticipating the sizzle of shellfish hitting hot grates. The aroma of garlic and melted butter weaving through the air, a chilled glass of white wine in hand—pure joy. For me, this recipe isn’t just about a delicious grilled seafood dinner—it’s about savoring moments, messy fingers, and that sense of indulgence that comes from sharing a stunning meal with people you love. If you’re looking to create a memorable dinner that screams summer celebration, this grilled lobster tails and shrimp with herb-butter sauce will absolutely steal the spotlight.
Why You’ll Adore This Grilled Lobster Tails and Shrimp with Herb-Butter Sauce
Let me gush for a second—this grilled lobster tails and shrimp recipe is honestly next-level tasty, and there are a few reasons I think you’ll fall hard for it:
Showstopping, Yet Totally Doable: Despite sounding (and looking!) impressive, cooking lobster tails and shrimp on the grill is easier than you’d think. It’s my go-to when I want something special but don’t want to spend the whole evening in the kitchen.
Buttery, Herby Bliss: That fresh herb-butter sauce is the secret. Melted butter mingling with garlic, punchy lemon, a sprinkle of smoky paprika, and garden-fresh parsley (plus thyme if you’re feeling fancy)—there’s just nothing like it.
Fast & Fresh: You’ll have dinner on the table in about 30 minutes. Fancy enough for guests, but quick enough for a spontaneous weeknight treat.
Versatile Crowd-Pleaser: Whether you’re cooking for seafood lovers, looking to impress on date night, or just craving a “treat yourself” meal, grilled lobster and shrimp always delivers.
Ingredients You’ll Need for Grilled Lobster Tails and Shrimp with Herb-Butter Sauce
Let’s break down what you’ll need (I always love sharing a few ingredient tips with you for the best flavor!):
2 lobster tails, halved lengthwise
Tip: Fresh is best, but don’t stress—frozen lobster tails work too, just thaw them completely first.1 lb large shrimp, peeled and deveined
Tip: Go for wild-caught if you can—the flavor is noticeably sweeter and juicier.3 tablespoons unsalted butter, melted
Butter is the backbone here!2 cloves garlic, minced
Freshly minced is miles better than anything from a jar.1 teaspoon fresh lemon juice
A squeeze of bright lemon wakes up all the flavors.1/2 teaspoon smoked paprika
That hint of smoke makes it feel super summery.Salt & freshly ground black pepper, to taste
Always season to your palate!1/4 cup grated Parmesan cheese
Optional but delicious for a nutty finish.1 tablespoon fresh parsley, chopped
For freshness and color.1 tablespoon fresh thyme, chopped (optional)
Adds a gentle earthy depth (I use it when I have it).Lemon wedges, for garnish
A must for squeezing over everything right before you dig in!
Step-by-Step Guide: Making the Perfect Grilled Lobster Tails and Shrimp
Cooking seafood can feel intimidating, but I promise, you’ve got this! Here’s how I do it:
Preheat the Grill:
Fire up your grill to medium-high heat—ideally, you’re aiming for around 400°F. (Gas or charcoal, both work! I love the smoky flavor from charcoal.)Prep the Lobster:
Use kitchen shears to cut down the center of each lobster shell lengthwise, then gently pull apart to expose the meat. This makes it easier to soak up the herb-butter sauce as it grills.Brush with Goodness:
Whisk together melted butter, garlic, lemon juice, paprika, salt, and pepper. Generously brush this mixture over the exposed lobster meat.Grill the Lobster Tails:
Place lobster tails shell-side down on the grill. Grill for 5-7 minutes until the meat is opaque, tender, and just a bit charred. (Don’t flip—they stay juiciest this way.)Prep the Shrimp:
Toss peeled shrimp with more melted butter, garlic, paprika, salt, and pepper.Grill the Shrimp:
Thread onto skewers (easier to flip!), and grill 2-3 minutes per side until beautifully golden and cooked through.Mix the Herb-Butter Sauce:
Stir the remaining melted butter with fresh parsley and thyme.Finish & Serve:
Arrange grilled lobster tails and shrimp on a generous platter. Drizzle with the herby butter and sprinkle with a shower of Parmesan cheese.Add the Final Touch:
Garnish with plenty of lemon wedges. Serve immediately (trust me, you’ll want to dive in right away!).
My Secret Tips and Tricks for Grilled Lobster Tails and Shrimp with Herb-Butter Sauce
Let Your Seafood Come to Room Temp:
Take the shrimp and lobster out of the fridge 20-30 minutes before grilling. This helps them cook more evenly and stay super tender.Don’t Overcook!
Both lobster and shrimp cook fast—keep a close eye (shrimp especially, they go from perfect to overdone in a flash).Use Two-Zone Grilling:
If you have a charcoal grill, push the coals to one side so you have a hot side and a cooler side. This makes it easy to move things around if they’re browning too quickly.Shower on the Herbs:
Don’t skimp on fresh herbs in the sauce—parsley and thyme add so much brightness.Try Smoked Paprika:
It brings gorgeous color and a lovely hint of smoky depth that’s a game-changer for grilled seafood recipes.
Creative Variations and Ingredient Swaps
I’m all about making recipes work for YOU! Here are some fun twists for your grilled seafood dinner:
Swap Shrimp for Scallops:
Large sea scallops grill beautifully and pair deliciously with the herb-butter sauce.Go All-Out Surf & Turf:
Toss on a few filet mignons for a showstopping steak and lobster feast.Add a Kick:
Stir a pinch of red pepper flakes or a dash of hot sauce into the butter for some heat.Try Different Herbs:
Fresh basil or chives make tasty swaps if parsley or thyme aren’t handy.Make it Dairy-Free:
Use a quality vegan butter and skip the Parmesan for a lactose-free crowd.
How to Serve and Store Your Grilled Lobster Tails and Shrimp
Serving:
I love serving this feast family-style on a big platter with the sauce poured right over, extra lemon wedges, and maybe a side of crusty bread or a simple salad (it balances the richness!). If you’re feeling extra, some grilled corn or asparagus make fantastic sides for a summer seafood dinner.
Storing Leftovers:
Leftover grilled lobster and shrimp will keep in an airtight container in the fridge for up to 2 days. Gently rewarm (covered!) in a 300°F oven or on the stovetop with a bit more butter to keep things moist. Avoid the microwave if you can; it can make shellfish rubbery.
FAQs: Your Top Questions About Grilled Lobster Tails and Shrimp with Herb-Butter Sauce Answered
Can I use frozen lobster tails and shrimp?
Absolutely! Just thaw thoroughly in the fridge before grilling, and dry with paper towels so you get that beautiful char.
What’s the best way to split a lobster tail?
Use sharp kitchen shears to cut down the shell’s center, then gently pry it open to expose the meat. If the shell feels tough, snip from the bottom as well for easier access.
Can I do this indoors if I don’t have a grill?
Yep! Use a grill pan or a broiler. Keep a close eye—cooking times are about the same, but you’ll miss a bit of the grill’s smoky flavor (try adding smoked paprika to boost that vibe!).
How do I know when lobster and shrimp are perfectly cooked?
The flesh turns opaque and pearly (not translucent), and both should feel firm but tender, not rubbery.
Can I double this recipe for a crowd?
Go for it! Just work in batches if needed—seafood cooks so quickly it’s easy to scale up for backyard parties.
Whether you’re pulling out all the stops for a special occasion or just want to treat yourself to something truly spectacular, grilled lobster tails and shrimp with herb-butter sauce will become your new summer ritual. I hope it brings you as much happiness and togetherness as it does around my table—cheers to unforgettable grilled seafood dinners!
Grilled Lobster Tails and Shrimp with Herb-Butter Sauce
Ingredients
Seafood
- 2 pieces lobster tails, halved lengthwise Fresh is best, but frozen works too, just thaw them completely first.
- 1 lb large shrimp, peeled and deveined Go for wild-caught for a sweeter flavor.
Herb-Butter Sauce
- 3 tablespoons unsalted butter, melted Butter is the backbone here!
- 2 cloves garlic, minced Freshly minced is miles better than jarred.
- 1 teaspoon fresh lemon juice A squeeze of bright lemon wakes up all the flavors.
- 1/2 teaspoon smoked paprika Gives a hint of smoke for a summery flavor.
- Salt & freshly ground black pepper, to taste Always season to your palate!
- 1/4 cup grated Parmesan cheese Optional but adds a nutty finish.
- 1 tablespoon fresh parsley, chopped For freshness and color.
- 1 tablespoon fresh thyme, chopped (optional) Adds earthy depth.
- Lemon wedges, for garnish A must for squeezing over everything.
Instructions
Preparation
- Fire up your grill to medium-high heat, aiming for around 400°F.
- Use kitchen shears to cut down the center of each lobster shell lengthwise, then gently pull apart to expose the meat.
- Whisk together melted butter, garlic, lemon juice, paprika, salt, and pepper. Brush generously over the exposed lobster meat.
Grilling
- Place lobster tails shell-side down on the grill. Grill for 5-7 minutes until the meat is opaque and tender.
- Toss peeled shrimp with remaining melted butter, garlic, paprika, salt, and pepper.
- Thread shrimp onto skewers and grill for 2-3 minutes per side until golden and cooked through.
Finishing Touches
- Mix remaining melted butter with fresh parsley and thyme.
- Arrange grilled lobster tails and shrimp on a platter. Drizzle with herb-butter sauce and sprinkle with Parmesan cheese.
- Garnish with lemon wedges and serve immediately.
