Grilled Lobster and Shrimp: A Seafood Feast with Bold Flavors

Using kitchen shears, cut down the top of the lobster tails, stopping just before the tail fin. Gently pull the lobster meat out, leaving it attached at the end, and set the tail shell aside.
Use a sharp knife to make a shallow incision along the underside of the lobster tail to allow the heat to cook the meat evenly.
Marinate the Lobster and Shrimp:

In a small bowl, combine olive oil, lemon juice, garlic, paprika, salt, pepper, and cayenne (if using).
Drizzle the mixture over the lobster tails and shrimp, making sure both are well coated. Let them marinate for 15-20 minutes.
Grill the Lobster and Shrimp:

Preheat the grill to medium-high heat.
Place the lobster tails on the grill, meat-side down, and grill for about 5-6 minutes, turning halfway through. The lobster meat should be opaque and firm.
For the shrimp, grill for 2-3 minutes per side until they turn pink and opaque.
Serve:

Remove the lobster tails and shrimp from the grill and transfer them to a serving platter. Sprinkle with freshly chopped parsley and serve with lemon wedges on the side.
Serving and Storage Tips: