Step-by-step instructions
- Preheat your grill to medium-high heat.
- Using kitchen shears, carefully cut through the top shell of each lobster tail, stopping at the base.
- Gently pull the shell apart and lift the lobster meat, laying it on top of the shell for a beautiful presentation.
- Pat the shrimp dry with paper towels to ensure a good sear.
- In a small bowl, mix together the melted butter, olive oil, minced garlic, lemon juice, chopped parsley, paprika, salt, and black pepper until well combined.
- Generously brush the lobster tails and shrimp with the garlic butter marinade.
- Place the lobster tails on the grill, meat side up. Grill for about 10-12 minutes, basting occasionally with more marinade. The lobster should be opaque and cooked through.
- Add the shrimp to the grill during the last 5 minutes of cooking, grilling until pink and opaque, about 2-3 minutes per side.
- Remove the lobster tails and shrimp from the grill, placing them on a serving platter.
- Drizzle with any remaining garlic butter marinade and garnish with additional chopped parsley.
- Serve immediately with lemon wedges on the side for that zingy freshness.
Best ways to enjoy it
To truly enjoy your grilled lobster and shrimp, consider serving the seafood on a large platter lined with fresh herbs. Pair it with grilled vegetables or a crisp green salad for a light, balanced meal. Garlic bread or a fragrant rice pilaf also make for delightful sides that complement the seafood. For a special touch, a chilled white wine or refreshing cocktail can elevate your dining experience.
Storage and reheating tips
If you’re fortunate enough to have leftovers, storing them properly is essential for maintaining flavor and quality. Place any uneaten lobster and shrimp in an airtight container, refrigerating them for up to two days. When reheating, gently warm them in a skillet over low heat to prevent drying out. If you’d like to freeze your grilled seafood, wrap it tightly in plastic wrap and aluminum foil. It can last in the freezer for up to three months. Always remember to reheat thoroughly if stored!
Helpful cooking tips
- For an extra touch of flavor, consider marinating the lobster and shrimp for a few hours before grilling.
- Make sure grill grates are clean and oiled for easy flipping and to prevent sticking.
- Keep an eye on the shrimp – they cook quickly and can become rubbery if overdone.
- Experiment with spices or herbs; Cajun seasoning could add a spicy kick!
Creative twists
Feel free to get creative! Try adding a splash of hot sauce to the marinade for a kick, or replace the shrimp with scallops for a different texture. If you’re watching calories, grill some asparagus or zucchini alongside the seafood for a delicious, healthy side. Alternatively, finish with a sprinkle of freshly grated Parmesan cheese for an Italian twist.
Common questions
What is the best way to tell when lobster tails are done?
Look for the meat to turn opaque and firm. The internal temperature should reach about 140°F (60°C).
Can I use frozen lobster tails?
Yes! Just be sure to thaw them completely in the refrigerator overnight before grilling for the best flavor and texture.
How do I prevent shrimp from becoming rubbery when grilling?
Pat the shrimp dry before marinating, and be mindful not to overcook them. They usually only need 2-3 minutes per side when grilled.
Enjoy your seafood grilling adventure with this tasty recipe for grilled lobster tails and shrimp! It’s sure to impress any guest at your table while being an enjoyable cook-at-home project.
