If you love seafood, this buttery lobster and shrimp platter is the kind of dinner that feels special without being overly complicated. Tender baked lobster tails and juicy garlic-seared shrimp both get their own butter treatment, then come together on one impressive platter with fresh lemon and parsley.
Why You’ll Love This Recipe
- Lobster and shrimp together. Two seafood favorites, each cooked properly for the best texture.
- Double the garlic butter. One batch bastes the lobster while it bakes, another glazes the shrimp, and a reserved portion is saved just for serving.
- An impressive platter for entertaining. Perfect for holidays, celebrations, or a special date night at home.
- Ready in 35 minutes. A restaurant-quality seafood dinner that doesn’t take all evening.
Ingredients
For the Lobster
- 4 raw lobster tails, 5 to 6 oz each
- 8 tbsp unsalted butter
- 4 cloves garlic, finely minced
- 1 tbsp fresh lemon juice, divided
- 1 tsp paprika
- ¼ tsp kosher salt
- ¼ tsp black pepper
For the Shrimp
- 1 lb large raw shrimp, peeled and deveined, tails on
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, finely minced
- ¾ tsp Old Bay seasoning or seafood seasoning
- ¼ tsp black pepper
- Kosher salt, only if needed
For Serving
- 2 tbsp fresh parsley, chopped
- Lemon wedges
- Cocktail sauce, optional
How to Make Garlic Butter Lobster and Shrimp Platter
1. Prepare the lobster. Preheat the oven to 425°F. Cut lengthwise through the top of each lobster shell without cutting through the tail fan. Loosen the lobster meat, lift it over the shell, and rest it on top. Remove any visible vein and pat dry.
2. Season the shrimp. Pat the shrimp thoroughly dry. Toss with Old Bay seasoning and black pepper. Add salt only if your seafood seasoning needs it.
3. Make the garlic butter. Melt 8 tbsp butter over low heat. Add 4 minced garlic cloves and cook for 20 to 30 seconds until fragrant. Remove from the heat.
4. Reserve some butter. Transfer 4 tbsp garlic butter to a clean bowl and stir in 1 tsp lemon juice. Keep this portion separate for serving and dipping.
5. Season the lobster butter. Add the remaining lemon juice, paprika, kosher salt, and black pepper to the garlic butter left in the saucepan. Brush generously over the lobster meat.
6. Bake the lobster. Arrange the lobster tails on a baking sheet and bake at 425°F until the meat is opaque and reaches 145°F in the thickest part, about 10 to 12 minutes depending on size.
7. Cook the garlic shrimp. Heat the olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add 2 minced garlic cloves, then add the seasoned shrimp. Cook for about 1 to 2 minutes per side until pink, opaque, and cooked through.
8. Build the seafood platter. Arrange the garlic butter lobster tails and shrimp on a large platter. Spoon the reserved garlic butter over the seafood and sprinkle generously with fresh parsley.
9. Serve. Serve the lobster and shrimp immediately with lemon wedges, extra garlic butter, and cocktail sauce, if desired.
Tips for the Best Lobster and Shrimp Platter
- Keep the lobster meat resting on top of the shell. This classic presentation makes the lobster easier to eat and looks impressive on the platter.
- Use a food thermometer for the lobster. Cooking to 145°F ensures it’s perfectly done without overcooking.
- Don’t overcook the shrimp. One to two minutes per side is enough; they’ll turn rubbery if left too long.
- Keep the reserved butter separate from the raw seafood butter. This keeps the finishing drizzle food-safe and fresh.
What to Serve with Garlic Butter Lobster and Shrimp
This platter pairs beautifully with garlic mashed potatoes, a simple rice pilaf, or steamed vegetables. Crusty bread is also great for soaking up any extra garlic butter.
Frequently Asked Questions
Can I use frozen lobster tails and shrimp?
Yes, just thaw both completely in the refrigerator before preparing and cooking.
Can I grill the lobster instead of baking?
Yes, grill over medium heat, meat side down first, then flip and baste with garlic butter until opaque and cooked through.
Can I double this recipe for a larger gathering?
Yes, this recipe scales up easily. Just make sure the lobster tails and shrimp have room to cook evenly, using a larger baking sheet and skillet as needed.
Garlic Butter Lobster and Shrimp Platter
Ingredients
Equipment
Method
- Preheat the oven to 425°F. Cut lengthwise through the top of each lobster shell without cutting through the tail fan. Loosen the lobster meat, lift it over the shell, and rest it on top. Remove any visible vein and pat dry.
- Pat the shrimp thoroughly dry. Toss with Old Bay seasoning and black pepper. Add salt only if your seafood seasoning needs it.
- Melt 8 tablespoons butter over low heat. Add 4 minced garlic cloves and cook for 20 to 30 seconds until fragrant. Remove from the heat.
- Transfer 4 tablespoons garlic butter to a clean bowl and stir in 1 teaspoon lemon juice. Keep this portion separate for serving and dipping.
- Add the remaining lemon juice, paprika, kosher salt, and black pepper to the garlic butter left in the saucepan. Brush generously over the lobster meat.
- Arrange the lobster tails on a baking sheet and bake at 425°F until the meat is opaque and reaches 145°F in the thickest part, about 10 to 12 minutes depending on size.
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add 2 minced garlic cloves, then add the seasoned shrimp. Cook for about 1 to 2 minutes per side until pink, opaque, and cooked through.
- Arrange the garlic butter lobster tails and shrimp on a large platter. Spoon the reserved garlic butter over the seafood and sprinkle generously with fresh parsley.
- Serve the lobster and shrimp immediately with lemon wedges, extra garlic butter, and cocktail sauce if desired.
