Grilled Lobster and Shrimp: A Succulent Seafood Feast

Serving: Grilled Lobster and Shrimp are perfect served with a side of grilled vegetables, rice, or a fresh salad. For a complete meal, pair it with a glass of crisp white wine or chilled rosé.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered dish in the oven or microwave to avoid drying out the seafood.
Variants
Garlic Butter Version: For an even richer flavor, use a garlic butter sauce to brush the lobster and shrimp while grilling, and drizzle the remaining sauce over the seafood before serving.
Spicy Version: Add extra heat by incorporating hot sauce or fresh chopped chilies into the marinade.
Herb-Infused Version: Use fresh herbs like thyme, rosemary, or basil in the marinade for a fragrant twist.
FAQ
Q: Can I grill the lobster and shrimp on a stovetop grill pan?
A: Yes, you can use a grill pan on the stovetop. Just make sure to cook the seafood over medium-high heat for the same amount of time, ensuring it’s nicely seared.

Q: How do I know when lobster and shrimp are fully cooked?
A: Lobster meat should be opaque and firm to the touch, while shrimp should turn pink and form a “C” shape when fully cooked. Avoid overcooking as it can result in a rubbery texture.

Q: Can I use frozen lobster tails or shrimp for this recipe?
A: Yes, frozen lobster tails and shrimp will work just fine. Thaw them in the refrigerator overnight or under cold running water before marinating and grilling.