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Garlic Butter Lobster and Shrimp Platter

Garlic Butter Lobster and Shrimp Platter

This garlic butter lobster and shrimp platter combines tender baked lobster tails, juicy seasoned shrimp, rich garlic butter, fresh parsley, and bright lemon. It is an impressive seafood dinner that feels special while still being straightforward to prepare.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb large raw shrimp, peeled and deveined, tails on
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic, finely minced
  • 3/4 tsp Old Bay seasoning or seafood seasoning
  • 1/4 tsp black pepper
  • Kosher salt, only if needed
  • 2 tbsp fresh parsley, chopped
  • Lemon wedges
  • Cocktail sauce, optional

Equipment

  • Kitchen shears For cutting the lobster shells
  • Baking sheet For baking the lobster tails
  • small saucepan For making the garlic butter
  • pastry brush For brushing the lobster with garlic butter
  • large skillet For cooking the shrimp
  • Instant-read thermometer For checking the lobster temperature
  • Large serving platter

Method
 

  1. 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. Pat the shrimp thoroughly dry. Toss with Old Bay seasoning and black pepper. Add salt only if your seafood seasoning needs it.
  3. 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.
  4. Transfer 4 tablespoons garlic butter to a clean bowl and stir in 1 teaspoon lemon juice. Keep this portion separate for serving and dipping.
  5. 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. 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. 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.
  8. 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 the lobster and shrimp immediately with lemon wedges, extra garlic butter, and cocktail sauce if desired.

Notes

Cut through the top of each lobster shell carefully without slicing through the tail fan.
Pat both the lobster and shrimp dry before seasoning for better texture.
Keep the reserved garlic butter separate and clean so it can be safely used for serving and dipping.
Bake the lobster until the meat is opaque and reaches 145°F in the thickest part.
Cook the shrimp only until pink, opaque, and fully cooked to keep them tender.
Add extra salt to the shrimp only if needed because Old Bay or seafood seasoning may already contain enough sodium.
Serve immediately with lemon wedges, extra garlic butter, and optional cocktail sauce.