Ingredients
- For the seafood:
- 2 lobster tails, split down the center
- 1/2 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- Salt and pepper to taste
- Lemon wedges, for serving
- For the herb-butter sauce:
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme or basil (optional)
- 1 tbsp lemon juice
- Pinch of red pepper flakes (optional)
- Pinch of salt
Instructions
- Preheat grill to medium-high heat and lightly oil the grates.
- Pat lobster tails and shrimp dry, brush with olive oil, and season with salt and pepper.
- In a small saucepan, melt butter over low heat. Stir in garlic, parsley, thyme or basil, lemon juice, red pepper flakes, and salt. Simmer gently for 2–3 minutes. Set aside.
- Grill lobster tails flesh-side down for 4–5 minutes, flip and grill another 3–4 minutes until opaque and lightly charred.
- Grill shrimp for 2–3 minutes per side until pink and cooked through.
- Remove from grill, drizzle with herb-butter sauce, and squeeze lemon over the top before serving.
Notes
- Ensure seafood is fully thawed and patted dry for best grill results.
- Don’t overcook—lobster should be opaque, shrimp should be pink and firm.
- Add scallops for a full seafood platter.
- Use garlic herb compound butter as a shortcut for the sauce.
- Swap in dill and more lemon for a citrus-forward version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 310
- Sugar: 0g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 180mg
