Grilled Shrimp and Lobster Recipe: Surf and Turf with Garlic Butter Glaze

This surf and turf combination elevates any backyard cookout to restaurant-quality dining. The key lies in perfect grilling technique and a rich garlic butter glaze that complements both seafood beautifully.

I developed this method after years of coastal grilling, learning how to coax maximum flavor from shrimp and lobster without overcooking. The high heat creates a slight char while keeping the meat tender and juicy.

What sets this dish apart is the garlic butter glaze, which adds depth and ties the flavors together. The shrimp cook quickly, while the lobster tails require careful timing to achieve that ideal tender texture.

Serve with lemon wedges and crusty bread to soak up every drop of the flavorful butter. This is the kind of meal that creates lasting memories around the table.

Ingredients for Grilled Shrimp and Lobster

Fresh seafood, bold flavors, and a buttery glaze that ties it all together beautifully.

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The seafood quality is non-negotiable. Fresh lobster tails should feel heavy for their size with a slight bounce when touched. For shrimp, wild-caught Gulf or Pacific are ideal—look for translucent flesh and a mild ocean scent. The butter needs to be high-fat European-style for the richest glaze. I source my seafood from Whole Foods or a trusted local fishmonger when I’m near the coast.

No lobster tails? Scallops or crab legs work beautifully with the same timing. Fresh out of Old Bay? Cajun seasoning at half the amount plus a pinch of paprika gets you close. The garlic can be granulated at one-third the quantity, but fresh is always better. For a lighter glaze, olive oil works at a one-to-one swap, but you’ll lose that signature richness.

The garlic butter glaze can be prepped 1 day ahead and reheated gently. Cooked seafood holds in the fridge for 24 hours max—any longer and the texture suffers. Always reheat gently to avoid overcooking the delicate meat.

Step-by-Step Instructions for Grilled Shrimp and Lobster

Master the grill with this straightforward method for perfectly charred seafood every time.

Step 1: Prepare the Seafood Seasoning

In a small bowl, combine the Old Bay Seasoning, kosher salt, and freshly ground black pepper. This blend adds the perfect balance of spice and savory depth to both the 1.5 lb large shrimp and 4 whole lobster tails.

Pat the shrimp and lobster tails completely dry with paper towels. This step is crucial—excess moisture prevents the seasoning from adhering properly and can cause steaming instead of searing on the grill.

Step 2: Season and Prep for Grilling

Brush the shrimp and lobster tails lightly with olive oil, then sprinkle generously with your prepared seasoning mix. Ensure the lobster tails, split lengthwise, are coated evenly on all exposed surfaces.

Let the seasoned seafood sit at room temperature for 10 minutes while you preheat the grill to medium-high heat. This brief rest allows the flavors to penetrate and the meat to cook more evenly.

Step 3: Grill to Perfection

Place the shrimp and lobster tails on the preheated grill. Cook the shrimp for 2-3 minutes per side until the shells turn pink and opaque with distinct grill marks. The lobster tails require 5-6 minutes per side—watch for the meat to turn opaque white and develop a slight char.

Avoid overcrowding the grill to ensure proper air circulation. The shrimp are done when they curl into a C shape and feel firm to the touch. The lobster tails should reach an internal temperature of 145°F.

Step 4: Prepare the Garlic Butter Glaze

While the seafood grills, melt the 1 cup unsalted butter in a small saucepan over low heat. Add the minced garlic cloves and cook for 1-2 minutes until fragrant but not browned. Stir in the 2 tbsp fresh lemon juice to brighten the glaze.

Remove from heat and set aside. This glaze will add a rich, aromatic finish to your grilled seafood, complementing the smoky char from the grill.

Step 5: Serve and Garnish

Transfer the grilled shrimp and lobster tails to a serving platter. Drizzle generously with the prepared garlic butter glaze, ensuring every piece is well-coated. Sprinkle with 0.25 cup chopped fresh parsley for a pop of color and freshness.

Serve immediately with the 4 pieces lemon wedges and 1 whole crusty bread on the side for soaking up the flavorful drippings. The bread is perfect for mopping up any extra glaze left on the plate.

Best Sauces and Condiments for This grilled shrimp and lobster

Classic Garlic Butter

The included garlic butter glaze is already perfect, but I often add 1 tsp smoked paprika for a subtle depth that complements the grill’s char. It pairs beautifully with the Old Bay Seasoning already in the recipe. 💛

Spicy Kick

For heat lovers, mix 1 tbsp sriracha with 2 tbsp melted butter and a squeeze of lime. This quick sauce adds a tangy, spicy contrast to the rich seafood. I keep a bottle of Melinda’s Ghost Pepper sauce at my coastal grill station for this.

Herb Infusion

Stir 1 tbsp chopped tarragon into the warm garlic butter glaze. The anise-like flavor works wonderfully with lobster. I forage wild tarragon along my motorcycle routes when I’m near the coast.

Citrus Variation

Replace the lemon juice with orange zest and a splash of fresh orange juice for a brighter, sweeter profile. This pairs especially well with the shrimp’s natural sweetness.

Creamy Option

Whisk 2 tbsp mayonnaise with 1 tsp Dijon mustard and 1 tbsp chopped dill for a cool, creamy dip. The acidity cuts through the richness of both seafood beautifully. 🍋

Wine Reduction

Simmer ½ cup dry white wine with 2 tbsp butter until reduced by half, then finish with 1 tsp shallots. This elegant sauce adds a sophisticated touch to your surf and turf.

Frequently Asked Questions