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Table for 2, please!! But let’s keep it at home this time and have a date night in with this Cedar Plank Lobster and Shrimp with Garlic-Herb Butter.
Grab your love and treat them to a special meal. It’s not only gorgeous and delicious, but it’s also just about the easiest thing ever. Here, the cedar plank does all the work. And if you’ve never cooked seafood on a cedar plank and are thinking why? It’s because as the Cedar plank is heated the moisture pulls wood flavor out of the wood and gently cooks the seafood. My absolute favorite thing to cook on them is Cedar Plank Salmon, as the salmon meat just really does a great job infusing the flavor.
I actually got the inspiration for this Cedar Plank Lobster and Shrimp dish from a Red Lobster commercial. haha. They are advertising their summer cedar plank event and it got me thinking, What a great idea for an easy at-home date night.
And that it is. The easiest of date night meals. So whether you enjoy this with your partner or BFF, I hope you enjoy your date night in!
Cedar Plank Lobster and Shrimp with Garlic-Herb Butter
Ingredients
For the Garlic-Herb Butter:
- 1/4 tsp kosher salt
- 4 cloves garlic, minced
- 1 stick butter, unsalted
- 1 tbsp parsley, finely chopped
- 1 tbsp tarragon, finely chopped
For the Lobster Tails and Shrimp:
- 2 cedar planks, soaked for at least 1 hour
- 2 lobster tails
- 1 lb jumbo shrimp, peeled and deveined
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp old bay seasoning
- parsley, for serving
Instructions
For the Garlic-Herb Butter:
- In a small saucepan, over medium heat melt 1 stick of butter. Add the garlic. Reduce the heat to a very subtle simmer. Simmer, until the garlic is very fragrant, about 5 minutes. Remove from heat and stir in the salt, tarragon and parsley. Remove from heat, cover and set aside while you prepare the fish.
For the Lobster Tails and Shrimp:
- Preheat the grill to medium (about 400-450 degrees Fahrenheit). (*see notes)
- To prepare the lobster, take a good pair of kitchen shears and cut down the center of the spine (or the top of the tail) lengthwise.
- Place the lobster tails and the shrimp in a large bowl. Drizzle with avocado oil and season with salt, pepper and old bay seasoning. Gently toss until coated evenly.
- Place the cedar planks on the grill to get hot, about 3 minutes. Once hot, place a lobster tail on each plank. Cook, covered, for 5 minutes.
- After 5 minutes, push the tails to the edge of the plank then evenly divide the shrimp amongst both planks. Cover and cook for an additional 6 minutes, flipping shrimp halfway through, about 3 minutes, until they are no longer opaque.
- When the lobster and shrimp are cooked through, carefully remove from the grill (I use a good pair of tongs) and serve with the garlic-herb butter. Enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
So exited to make this for New Year’s Eve dinner! I’ve never cooked lobster tail before, do you put it meat or shell side down on the cedar?
Shell side down 🙂
Had never tried using a cedar plank before – this recipe was absolutely amazing?! The flavor was simply incredible and the recipe itself was so easy!