Grilled Lobster and Shrimp

2 lobster tails

1 pound large shrimp, peeled and deveined

4 tablespoons olive oil

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

2 tablespoons fresh lemon juice

1 tablespoon fresh parsley, chopped

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Lemon wedges for serving

Preheat your grill to medium-high heat.

Using kitchen shears, cut through the top shell of each lobster tail, stopping at the base of the tail. Gently pull the shell apart and lift the lobster meat, laying it on top of the shell.

Pat the shrimp dry with paper towels and set aside.

In a small bowl, combine the melted butter, olive oil, minced garlic, lemon juice, chopped parsley, paprika, salt, and black pepper. Mix well.

Brush the lobster tails and shrimp generously with the garlic butter marinade.

Place the lobster tails on the grill, meat side up. Grill for 10-12 minutes, basting occasionally with the garlic butter, until the lobster meat is opaque and cooked through.

Add the shrimp to the grill during the last 5 minutes of cooking, grilling until they are pink and opaque, about 2-3 minutes per side.

Remove the lobster tails and shrimp from the grill and place them on a serving platter.

Drizzle with any remaining garlic butter marinade and garnish with additional chopped parsley.

Serve with lemon wedges on the side for squeezing over the seafood.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 450 kcal | Servings: 4 servings