Cedar Plank Lobster and Shrimp with Garlic-Herb Butter

Print
Prep Time5 mins
Cook Time20 mins
Total Time25 mins

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

*for best results, I prefer this on a charcoal grill; however, any grill works!