Grilled Lobster and Shrimp Recipe

If you’ve been searching for a truly spectacular seafood treat that wows every time, look no further than Grilled Lobster and Shrimp. This dish perfectly balances the natural sweetness of tender lobster tails and succulent shrimp with a vibrant marinade bursting with garlic, lemon, and a hint of spice. The grilling process adds a smoky finish that elevates the flavors, making it an unforgettable centerpiece for any summer gathering or special dinner. Trust me, once you try this recipe, it will become one of your all-time favorites.

this Recipe

Ingredients You’ll Need

The beauty of this Grilled Lobster and Shrimp recipe lies in its simplicity. Each ingredient plays a crucial role—bringing richness, zest, or a subtle kick that complements the seafood without overpowering it. With a handful of pantry staples and fresh seafood, you’ll have everything you need to create a meal that’s impressive yet straightforward.

• 4 lobster tails (fresh or thawed if frozen): The star of the show, delivering a sweet, meaty texture.
• 1 lb large shrimp, peeled and deveined (tails on): Adds tender, juicy bites with a delicate brininess.
• 1/4 cup olive oil: Provides a smooth base for the marinade and helps keep the seafood moist on the grill.
• 2 tbsp melted butter: Adds richness and depth to the marinade’s flavor profile.
• 3 cloves garlic, minced: Infuses the dish with a savory, aromatic punch.
• 1 tbsp fresh lemon juice: Brightens up the dish with lively citrus notes.
• 1 tsp paprika: Brings a warm, earthy flavor and vibrant color to the seafood.
• 1/2 tsp cayenne pepper (optional, for heat): Adds a gentle kick for those who like some spice.
• 1 tsp dried parsley or 1 tbsp fresh parsley, chopped: Offers freshness and a hint of herbaceousness.
• Salt and pepper, to taste: Essential seasonings to enhance all the flavors.
• Lemon wedges, for serving: Perfect for squeezing over the finished dish to add extra zest.

How to Make Grilled Lobster and Shrimp

Step 1: Prepare the Lobster Tails

Start by carefully cutting the top of each lobster tail shell with kitchen shears or a sharp knife, slicing down the center but not through the bottom shell. Gently lift the lobster meat so it rests comfortably on top of the shell while remaining attached at the base. This technique ensures the meat cooks evenly and stays beautifully presented on the grill.

Step 2: Prepare the Shrimp

If your shrimp aren’t already peeled and deveined, remove their shells and clean them up, leaving the tails on for an elegant touch. This step not only gives a neater appearance but also helps preserve flavor and texture when grilled.

Step 3: Make the Marinade

Whisk together the olive oil, melted butter, freshly minced garlic, lemon juice, paprika, cayenne pepper (if using), parsley, salt, and pepper. This marinade is the magic behind the Grilled Lobster and Shrimp, lending a perfect balance of buttery richness, citrus brightness, and subtle heat that complements the natural seafood flavors.

Step 4: Marinate the Seafood

Brush the marinade generously over both the lobster tails and shrimp, making sure to coat every morsel of meat and shell. Allow them to rest for 10 to 15 minutes so the flavors can really soak in—this simple wait makes a world of difference when you bite into the grilled seafood.

Step 5: Preheat the Grill

Set your grill to medium-high heat, around 375°F (190°C), and give the grates a quick oiling to prevent sticking. This temperature is perfect for cooking the lobster and shrimp evenly while achieving those delicious grill marks.

Step 6: Grill the Lobster and Shrimp

Place the lobster tails on the grill flesh-side down first. Let them sizzle for 4 to 6 minutes, then flip and grill another 3 to 5 minutes until the meat turns opaque and firm. For the shrimp, grill 2 to 3 minutes on each side until they turn pink and curl up beautifully. Keep a close eye here—overcooked shrimp become rubbery, and overcooked lobster can dry out, so timing is key.

Step 7: Serve

Remove your Grilled Lobster and Shrimp from the grill and arrange them on a platter. Garnish with fresh parsley for a burst of color and freshness, and don’t forget the lemon wedges for that final zest. Your feast is ready to enjoy!

How to Serve Grilled Lobster and Shrimp

Garnishes

Freshly chopped parsley is a classic garnish, adding a bright, herbaceous note and a pop of green that makes the dish feel fresh and inviting. A generous squeeze of lemon juice right before eating enhances the seafood’s natural sweetness and gives a lovely tang to every bite.

Side Dishes

Grilled vegetables like asparagus, zucchini, or corn on the cob are fantastic companions here, echoing the smoky grill flavors. For something heartier, fluffy rice pilaf or buttery mashed potatoes provide a satisfying contrast to the lightness of the seafood. A crisp green salad with a citrus vinaigrette can also balance the richness beautifully.

Creative Ways to Present

Presentation can turn this dish into a memorable experience. Try serving the lobster tails right on their shells atop a bed of sea salt to keep them in place and elevate the visual appeal. Alternatively, thread the shrimp onto skewers for easy grilling and an attractive look. For special occasions, arrange everything on a large wooden board with lemon wedges, fresh herbs, and small bowls of dipping sauces like garlic butter or spicy aioli.

Make Ahead and Storage

Storing Leftovers

If you have any Grilled Lobster and Shrimp left over (though it’s hard to resist finishing it all!), store them in an airtight container in the refrigerator. They will keep well for up to 2 days without losing too much flavor or texture.

Freezing

To freeze, place the cooled seafood in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. Frozen grilled lobster and shrimp maintain decent quality for about 1 to 2 months and can be a lifesaver for a quick, fancy meal later.

Reheating

Gently reheat leftovers in a low oven or on a stovetop pan with a bit of butter or olive oil to keep the seafood moist. Avoid microwaving if possible, as it tends to toughen the delicate textures. Reheating slowly ensures your Grilled Lobster and Shrimp stay tender and flavorful.

FAQs

Can I use frozen lobster and shrimp for this recipe?

Absolutely! Just make sure to thaw them completely before grilling to ensure even cooking. Fresh is ideal, but good-quality frozen seafood works wonderfully and makes this recipe accessible anytime.

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

The lobster meat should be opaque and firm but still tender, not rubbery, typically after about 7 to 10 minutes total on the grill. Shrimp should turn pink and curl into a loose “C” shape—any tighter means they might be overcooked.

Can I prepare the marinade ahead of time?

Yes, making the marinade a day in advance allows the garlic and spices to meld beautifully. Just store it covered in the refrigerator and bring to room temperature before using.

What if I don’t have a grill?

No grill, no problem! You can broil the lobster and shrimp in your oven on a high rack, watching closely to replicate that char and caramelization you get from grilling.

Is the cayenne pepper necessary?

Not at all. The cayenne is optional and adds a gentle heat that many love, but if you prefer a milder dish, simply omit it—the other marinade ingredients stand strong on their own.

Final Thoughts

Grilled Lobster and Shrimp is truly a showstopper that brings out the best in simple, fresh seafood. It combines effortless prep with bold, vibrant flavors that make every bite a celebration. If you’re looking to impress friends, treat yourself, or simply enjoy a luxurious meal at home, this recipe is a must-try. Fire up the grill and get ready to savor something unforgettable!