Last-Minute Lobstah Fest

The post-Valentines lobster-buying day is my new favorite made-up holiday.

Lobster and Shrimp with Lemon and Garlic

  • Servings: 2
  • Time: 15 mins
  • Difficulty: Easy
  • Print

I'll take a lobster dinner that's ready in 15 minutes any day of the week.

Tonight was another one of those nights where I hadn’t made any plans to cook anything exciting (or anything at all, for that matter).  Thankfully, the universe had other plans: my mom was at the store and came back to the house (where I was hanging with my dad) with two lobster tails.  Not surprisingly, it turns out that the few days immediately following Valentines Day are prime inexpensive lobster-buying season (RIP to all the lobsters out there who gave their lives to be eaten by two very in-love people but instead found themselves on a dinner table between my dad and I).  I hadn’t planned on making lobster tails, which sound like they take a lot of fancy preparation and planning ahead (pro-tip: they don’t), but I dove right in and found a few other ingredients in my folks’ kitchen that made this last minute dinner feel like it was actually pretty well thought-out.  The addition of some lemon, garlic and seasoning plus about a pound of fresh shrimp added plenty of flavor and substance to the meal, and the best part was how quickly it was ready: start-to-finish, it took me 15 minutes to get this to the dinner table. I think this would be absolutely delicious with the addition of artichoke hearts, capers and/or halved cherry tomatoes, but I was working with what I had, which didn’t include any of those things, so the following is a pretty simple, basic recipe, but you could add any number of things to it to make it even more delicious!


Two 4-5 oz lobster tails, in their shells

1 lb fresh shrimp, tail-on

1 lemon, cut into wedges

2 tsbp olive oil

3 large garlic cloves, peeled

3/4 stick salted butter

1 tsp salt

1/2 tsp pepper

1/4 tsp crushed red pepper

1/4 tsp dried Italian seasoning

dried parsley, for garnish


Pre-heat oven to 350 degrees Farenheit.  Place lobster and two garlic cloves on a baking sheet lined with aluminum foil.  Squeeze the juice from half of the lemon wedges on to the lobster and leave the juiced wedges on the baking sheet.  Drizzle the lobster tails with 1 tbsp olive oil, plus about half of the salt and pepper. Bake for 7 minutes.

Meanwhile, toss the shrimp with the remaining olive oil, lemon juice, salt, pepper and spices and make garlic butter by melting the butter with the remaining clove of garlic (I did this in the microwave, but you could do it on the stove top).

Remove the baking sheet and add the shrimp. Bake for another 5 minutes, or until shrimp and lobster are cooked through.  The shrimp is done when it’s turned pink, and the lobster is done when it’s no longer opaque.  A good rule of thumb for the lobster is to cook it for about 2 minutes per ounce at 350 degrees.

Remove the cooked seafood from the oven and coat with the garlic butter.  Sprinkle with the parsley and you’re ready to eat!

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