Lobster Tender Shrimp Recipe

This recipe combines succulent lobster and plump shrimp in a delicious and easy-to-make dish.


  • For the Seafood:
    • 2 lobster tails (8-10 oz each)
    • 1 pound large shrimp (16-20 per pound), peeled and deveined
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper, to taste
  • For the Sauce:
    • 3 tablespoons butter
    • 2 cloves garlic, minced
    • 1/2 cup dry white wine
    • 1 cup heavy cream
    • 1/4 cup chopped fresh parsley
    • 1 tablespoon lemon juice


  1. Prepare the Lobster:
    • Thaw frozen lobster tails overnight in the refrigerator.
    • Using kitchen shears, cut through the top shell of the lobster tails lengthwise.
    • Gently remove the meat from the shell, trying to keep it in one piece.
    • Cut the lobster meat into bite-sized chunks.
  2. Cook the Shrimp:
    • Heat olive oil in a large skillet over medium-high heat.
    • Season shrimp with salt and pepper.
    • Add shrimp to the pan and cook for 2-3 minutes per side, or until pink and opaque.
    • Remove shrimp from the pan and set aside.
  3. Make the Sauce:
    • In the same skillet, melt butter over medium heat.
    • Add garlic and cook for 30 seconds, until fragrant.
    • Deglaze the pan with white wine, scraping up any browned bits from the bottom.
    • Let the wine simmer for 1 minute, then stir in heavy cream.
    • Bring the sauce to a boil, then reduce heat and simmer for 5 minutes, or until slightly thickened.
    • Remove from heat and stir in parsley and lemon juice.
  4. Assemble the Dish:
    • Add cooked lobster and shrimp back to the pan with the sauce.
    • Gently heat through for 1-2 minutes, until warmed.
    • Season with additional salt and pepper to taste.
  5. Serve:
    • Serve Lobster Tender Shrimp over rice, pasta, or your favorite side dish.
    • Garnish with fresh parsley, if desired.

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