18 Delicious Lobster and Shrimp Recipes for Seafood Lovers

Craving something luxurious yet surprisingly simple to whip up in your kitchen? Dive into our collection of 18 Delicious Lobster and Shrimp Recipes that promise to turn any meal into a special occasion. Whether you’re planning a cozy dinner for two or a lavish feast, these seafood delights are sure to impress. Let’s get cooking and make every bite count!

Garlic Butter Lobster and Shrimp Pasta

Remember the last time you indulged in a dish so rich and flavorful it felt like a celebration? That’s exactly what this Garlic Butter Lobster and Shrimp Pasta brings to the table. It’s a dish that turns an ordinary dinner into a special occasion, and today, I’m sharing how you can recreate this luxurious meal at home.

Ingredients

• 1 lb lobster tails, shelled and deveined
• 1 lb large shrimp, peeled and deveined
• 12 oz fettuccine pasta
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes
• Salt to taste
• 2 tbsp chopped parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Tip: Be careful not to burn the garlic to avoid a bitter taste.
3. Add the lobster tails and shrimp to the skillet. Cook until the shrimp are pink and the lobster is opaque, about 3-4 minutes per side. Tip: Overcooking seafood can make it tough, so keep an eye on the clock.
4. Stir in the heavy cream, Parmesan cheese, lemon juice, and red pepper flakes. Simmer the sauce for 2-3 minutes until slightly thickened. Tip: For a thicker sauce, let it simmer a bit longer.
5. Add the cooked fettuccine to the skillet, tossing to coat evenly with the sauce. Season with salt to taste.
6. Garnish with chopped parsley before serving.

Mouthwatering doesn’t even begin to describe this dish. The pasta is luxuriously coated in a creamy garlic butter sauce, with the lobster and shrimp adding a sweet, succulent contrast. Serve it with a crisp white wine and a side of garlic bread to soak up every last drop of that delicious sauce.

Cajun Lobster and Shrimp Boil

Last summer, I found myself craving something that screamed coastal comfort but with a kick, leading me to perfect this Cajun Lobster and Shrimp Boil. It’s become my go-to for gatherings, where the aroma alone gets everyone talking.

Ingredients

• 2 lbs lobster tails
• 2 lbs large shrimp, peeled and deveined
• 1/2 cup unsalted butter
• 1/4 cup Cajun seasoning
• 2 lemons, halved
• 4 ears corn, halved
• 1 lb baby potatoes
• 4 cloves garlic, minced
• 1 onion, quartered
• 1/2 cup fresh parsley, chopped

Instructions

1. Fill a large pot with water until it’s halfway full and bring to a boil over high heat.
2. Add the baby potatoes and onion to the pot, cooking for 10 minutes until the potatoes are just tender.
3. Tip: Start with potatoes as they take the longest to cook.
4. Add the corn halves and lobster tails to the pot, cooking for another 5 minutes.
5. Tip: Don’t overcrowd the pot; cook in batches if necessary.
6. Stir in the shrimp, Cajun seasoning, garlic, and butter, cooking for 3-4 minutes until the shrimp are pink and opaque.
7. Squeeze the lemon halves over the boil and sprinkle with fresh parsley before serving.
8. Tip: For extra flavor, let the boil sit covered for 5 minutes off the heat before serving.

Rich in flavor and with a perfect blend of spice and citrus, this boil is best enjoyed on a large table covered with newspaper for easy cleanup. The tender lobster and shrimp, paired with the crisp corn and soft potatoes, make every bite a delightful mix of textures.

Lobster and Shrimp Stuffed Mushrooms

Deliciously decadent and perfect for impressing guests, these Lobster and Shrimp Stuffed Mushrooms are a seafood lover’s dream. I remember the first time I made these for a dinner party; the compliments didn’t stop coming, and now they’re a staple in my entertaining repertoire.

Ingredients

• 12 large white mushrooms
• 1/2 cup lobster meat, cooked and chopped
• 1/2 cup shrimp, cooked and chopped
• 1/4 cup cream cheese, softened
• 1/4 cup breadcrumbs
• 1 tbsp parsley, finely chopped
• 1 tbsp garlic, minced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel, remove the stems, and set the caps aside.
3. In a mixing bowl, combine the lobster, shrimp, cream cheese, breadcrumbs, parsley, garlic, salt, and pepper until well mixed.
4. Lightly brush the mushroom caps with olive oil inside and out.
5. Spoon the seafood mixture into each mushroom cap, filling them generously.
6. Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden brown.
7. Let the mushrooms cool for 5 minutes before serving to allow the filling to set.

Absolutely bursting with flavor, these stuffed mushrooms offer a delightful contrast between the tender seafood filling and the earthy mushroom caps. Serve them on a bed of arugula for an elegant presentation or as a standalone appetizer that’s sure to disappear quickly.

Grilled Lobster and Shrimp Skewers

Just when I thought summer couldn’t get any better, I stumbled upon the perfect way to elevate my grilling game: Grilled Lobster and Shrimp Skewers. There’s something magical about the combination of succulent lobster and juicy shrimp, especially when they’re kissed by the flames of a grill. It’s a dish that reminds me of lazy beach days and the joy of sharing good food with great company.

Ingredients

• 1 lb lobster tails, shelled and deveined
• 1 lb large shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to 400°F.
2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and paprika to create the marinade.
3. Place the lobster tails and shrimp in a large bowl, pour the marinade over them, and toss gently to coat. Let them marinate for 15 minutes at room temperature. Tip: Don’t marinate for too long as the acidity can start to cook the seafood.
4. Thread the lobster and shrimp onto skewers, alternating between them for a beautiful presentation. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
5. Place the skewers on the preheated grill. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque and the lobster is firm and white. Tip: Avoid overcooking to keep the seafood tender and juicy.
6. Remove the skewers from the grill and let them rest for 2 minutes before serving.

Vibrant and full of flavor, these skewers are a testament to the beauty of simple ingredients coming together. The lobster is buttery and rich, while the shrimp adds a sweet, delicate contrast. Serve them over a bed of fresh greens or with a side of garlic butter for dipping to make the meal unforgettable.

Lobster and Shrimp Bisque

Kicking off the summer with a dish that feels like a luxurious escape to the coast, this Lobster and Shrimp Bisque is my go-to when I want to impress or simply treat myself. There’s something about the rich, creamy texture combined with the delicate flavors of seafood that makes every spoonful a little celebration.

Ingredients

• 1 lb lobster meat, chopped
• 1 lb shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 1 cup heavy cream
• 4 cups seafood stock
• 1/2 cup all-purpose flour
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp paprika
• Salt to taste

Instructions

1. In a large pot, melt the butter over medium heat until fully liquid.
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux, cook for 2 minutes.
4. Slowly whisk in the seafood stock, ensuring no lumps remain, and bring to a simmer.
5. Add the chopped lobster meat and shrimp to the pot, cooking until the shrimp turn pink, about 5 minutes.
6. Stir in the heavy cream and paprika, then reduce the heat to low, simmering for another 10 minutes to thicken.
7. Season with salt to taste, then remove from heat.

You’ll love the velvety texture of this bisque, with the lobster and shrimp offering a sweet, briny contrast. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping, and watch as it becomes the star of any meal.

Lobster and Shrimp Tacos with Avocado Crema

Perfect for those summer evenings when you’re craving something light yet indulgent, these Lobster and Shrimp Tacos with Avocado Crema are a game-changer. I remember the first time I tried making them at home; the combination of succulent seafood and creamy avocado was nothing short of magical.

Ingredients

• 1 lb lobster meat, cooked and chopped
• 1 lb shrimp, peeled, deveined, and cooked
• 8 small flour tortillas
• 1 avocado, peeled and pitted
• 1/2 cup sour cream
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup red cabbage, shredded
• 1/4 cup red onion, finely diced

Instructions

1. In a blender, combine the avocado, sour cream, lime juice, cilantro, salt, and black pepper. Blend until smooth to make the avocado crema. Tip: For a thinner consistency, add a tablespoon of water at a time until desired texture is achieved.
2. Heat the olive oil in a pan over medium heat. Add the shrimp and lobster meat, cooking for 2-3 minutes until just warmed through. Tip: Avoid overcooking to keep the seafood tender.
3. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them covered with a towel to stay warm and pliable.
4. Assemble the tacos by dividing the seafood mixture among the tortillas. Top with shredded red cabbage, diced red onion, and a generous drizzle of avocado crema.

Just like that, you’ve got a dish that’s bursting with flavors and textures—creamy, crunchy, and utterly delicious. Serve these tacos with an extra lime wedge on the side for that perfect zesty finish.

Lobster and Shrimp Pot Pie

Very few dishes can transport me back to my grandmother’s kitchen quite like a hearty pot pie. The combination of succulent lobster and shrimp nestled in a creamy sauce under a flaky crust is my ultimate comfort food, especially on a chilly evening. I remember her telling me that the secret was in the crust—always keep your butter cold and your hands quick.

Ingredients

• 1 cup unsalted butter, chilled and cubed
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup ice water
• 1 lb lobster meat, chopped
• 1 lb shrimp, peeled and deveined
• 1 cup heavy cream
• 1 cup chicken stock
• 1/2 cup peas
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 1 tbsp olive oil
• 1 tsp thyme
• 1 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 2 1/2 cups flour and 1 tsp salt. Add 1 cup chilled, cubed butter and blend until the mixture resembles coarse crumbs.
3. Gradually add 1/2 cup ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep the crust flaky.
4. Wrap the dough in plastic and refrigerate for at least 30 minutes.
5. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup carrots, 1/2 cup celery, and sauté until soft, about 5 minutes.
6. Add 1 lb shrimp and 1 lb lobster meat, cooking until the shrimp turns pink, about 3 minutes.
7. Stir in 1 cup heavy cream, 1 cup chicken stock, 1/2 cup peas, 1 tsp thyme, and 1 tsp black pepper. Simmer for 10 minutes until the sauce thickens. Tip: Don’t let it boil to prevent the seafood from becoming tough.
8. Roll out the chilled dough on a floured surface to fit your pie dish. Pour the filling into the dish and cover with the dough, sealing the edges.
9. Cut a few slits on top for steam to escape and bake for 30 minutes, or until the crust is golden brown. Tip: Place a baking sheet underneath to catch any spills.

Nothing beats the rich, creamy filling paired with the buttery, flaky crust of this pot pie. Serve it straight from the oven with a side of crisp green salad for a meal that’s both luxurious and comforting.

Lobster and Shrimp Alfredo

Having spent countless summers by the coast, I’ve developed a deep love for seafood pasta dishes that remind me of beachside dinners. Lobster and Shrimp Alfredo is my go-to when I want to impress guests or treat myself to something luxurious without spending hours in the kitchen.

Ingredients

• 1 lb lobster meat, cooked and chopped
• 1 lb shrimp, peeled and deveined
• 1 lb fettuccine pasta
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
5. In the same skillet, melt the butter over medium heat.
6. Add the minced garlic and sauté until fragrant, about 1 minute. Tip: Avoid browning the garlic to prevent bitterness.
7. Pour in the heavy cream, stirring constantly to combine with the butter and garlic.
8. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
9. Reduce the heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth.
10. Season the sauce with salt, pepper, and nutmeg, stirring to combine.
11. Add the cooked lobster meat and shrimp to the sauce, stirring gently to coat.
12. Drain the pasta and add it to the skillet, tossing to combine with the sauce and seafood. Tip: Reserve 1/2 cup of pasta water to adjust the sauce’s consistency if needed.

Rich and creamy, this Lobster and Shrimp Alfredo is a decadent dish that pairs beautifully with a crisp white wine. The tender seafood and silky sauce cling to every strand of pasta, making each bite a luxurious experience. Serve it with a sprinkle of fresh parsley for a pop of color and freshness.

Lobster and Shrimp Risotto

Craving something luxurious yet comforting for dinner last night, I decided to whip up a Lobster and Shrimp Risotto. It’s one of those dishes that feels like a hug in a bowl, perfect for when you want to treat yourself without stepping foot outside your kitchen.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock
• 1/2 lb lobster meat, chopped
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt to taste

Instructions

1. Heat the chicken stock in a saucepan over medium heat until simmering, then reduce the heat to low to keep warm.
2. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the Arborio rice to the pan, stirring to coat the grains with the oil and butter, for about 2 minutes.
4. Pour in the white wine, stirring constantly until the wine is fully absorbed by the rice.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Tip: Keep the stock warm to help the rice cook evenly.
6. After about 18 minutes, when the rice is al dente and the mixture is creamy, stir in the lobster and shrimp. Cook for another 4 minutes until the seafood is just done. Tip: Don’t overcook the seafood to keep it tender.
7. Remove from heat and stir in the remaining butter and Parmesan cheese. Season with salt to taste. Tip: Let the risotto sit for 2 minutes before serving to thicken slightly.

Perfectly creamy with a hint of sweetness from the seafood, this risotto is a showstopper. Serve it with a sprinkle of extra Parmesan and a glass of the same white wine you used in the recipe for a truly cohesive dining experience.

Lobster and Shrimp Ceviche

Diving into the flavors of summer, I remember the first time I tried making Lobster and Shrimp Ceviche at home. It was a game-changer, blending the ocean’s freshness with the zest of citrus. Now, it’s my go-to dish for impressing guests or treating myself on a sunny afternoon.

Ingredients

• 1 lb lobster meat, cooked and chopped
• 1 lb shrimp, peeled, deveined, and cooked
• 1 cup lime juice, freshly squeezed
• 1/2 cup lemon juice, freshly squeezed
• 1/2 cup orange juice, freshly squeezed
• 1/2 cup red onion, finely diced
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1 jalapeño, seeded and minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large glass bowl, combine the lobster meat, shrimp, lime juice, lemon juice, and orange juice. Ensure the seafood is fully submerged in the citrus juices. Cover and refrigerate for 30 minutes to marinate.
2. After marinating, drain the excess citrus juice, leaving about 1/4 cup in the bowl for flavor.
3. Add the red onion, cilantro, avocado, jalapeño, salt, and black pepper to the bowl. Gently toss to combine all ingredients without mashing the avocado.
4. Let the ceviche sit for an additional 10 minutes at room temperature to allow the flavors to meld together.
5. Serve immediately with tortilla chips or on a bed of lettuce for a lighter option.

Here’s the magic of this ceviche: the citrus marinate slightly cooks the seafood, leaving it tender yet firm. The jalapeño adds a subtle heat that balances the sweetness of the lobster and shrimp. For an extra touch, serve it in a hollowed-out pineapple or coconut to transport your guests straight to the tropics.

Lobster and Shrimp Scampi

After a long day at work, there’s nothing I love more than treating myself to a luxurious yet surprisingly simple dish like Lobster and Shrimp Scampi. It’s my go-to when I want to feel fancy without spending hours in the kitchen, and today, I’m sharing my foolproof recipe with you.

Ingredients

• 1 lb lobster meat, chopped
• 1 lb shrimp, peeled and deveined
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1/4 cup white wine
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes
• 1/4 cup parsley, chopped
• 8 oz linguine
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt butter in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Be careful not to burn the garlic.
5. Increase the heat to medium-high and add the shrimp and lobster meat to the skillet. Cook for 2-3 minutes until the shrimp turn pink.
6. Pour in the white wine and lemon juice, stirring to combine. Let the mixture simmer for 2 minutes to reduce slightly.
7. Drain the linguine and add it directly to the skillet with the seafood. Toss everything together to coat the pasta evenly. Tip: Use tongs for easier mixing.
8. Garnish with chopped parsley before serving.

You’ll love how the tender lobster and shrimp pair perfectly with the garlicky, buttery sauce clinging to each strand of linguine. For an extra touch of elegance, serve it with a side of crusty bread to soak up every last drop of that delicious sauce.

Lobster and Shrimp Paella

Sometimes, the best meals come from the simplest inspirations. Last summer, while strolling through a bustling farmers’ market, the vibrant colors of fresh seafood and ripe vegetables sparked the idea for this Lobster and Shrimp Paella. It’s a dish that brings the warmth of Spanish cuisine right to your kitchen, with a twist that’s all my own.

Ingredients

• 2 cups short-grain rice
• 4 cups chicken broth
• 1 lb lobster meat, chopped
• 1 lb shrimp, peeled and deveined
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 tsp saffron threads
• 1/4 cup olive oil
• 1 tsp smoked paprika
• Salt to taste

Instructions

1. Heat olive oil in a large paella pan over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in sliced red bell pepper and cook for another 3 minutes until softened.
4. Mix in the rice, ensuring each grain is coated with oil, for about 2 minutes.
5. Dissolve saffron threads in warm chicken broth, then pour over the rice, stirring gently.
6. Add smoked paprika and salt, then bring the mixture to a boil.
7. Reduce heat to low, simmer uncovered for 15 minutes without stirring to form a crust.
8. Arrange lobster meat and shrimp on top of the rice, pressing lightly into the mixture.
9. Cover the pan with a lid or foil and cook for an additional 10 minutes until seafood is cooked through.
10. Remove from heat and let rest for 5 minutes before serving.

Rich in flavor and boasting a delightful contrast between the tender seafood and the crispy rice crust, this paella is a showstopper. Serve it straight from the pan for a rustic touch that’s sure to impress.

Lobster and Shrimp Mac and Cheese

Remember those cozy family dinners where comfort food was the star of the show? That’s exactly what this Lobster and Shrimp Mac and Cheese brings to the table—a luxurious twist on a classic that’s sure to impress. I love how the seafood adds a touch of elegance, making it perfect for both weeknight treats and special occasions.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1 lb cooked lobster meat, chopped
• 1 lb cooked shrimp, peeled and deveined
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In the same pot, melt 4 tbsp of butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
4. Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook for 3-4 minutes until the mixture thickens.
5. Reduce the heat to low and stir in the cheddar and Gruyère cheeses until fully melted and smooth. Season with salt, pepper, and paprika.
6. Fold in the cooked macaroni, lobster, and shrimp until evenly coated with the cheese sauce.
7. Transfer the mixture to the prepared baking dish.
8. In a small bowl, mix the panko breadcrumbs with 2 tbsp melted butter and sprinkle over the mac and cheese.
9. Bake for 20-25 minutes until the top is golden and bubbly.

What makes this dish stand out is the creamy, velvety cheese sauce hugging every piece of pasta and seafood, while the panko topping adds a delightful crunch. Serve it straight from the oven with a side of crisp green salad for a meal that’s both indulgent and balanced.

Lobster and Shrimp Quesadillas

After a recent trip to the coast, I’ve been obsessed with incorporating seafood into my weeknight dinners. There’s something about the combination of lobster and shrimp that feels indulgent yet totally doable on a busy evening. These quesadillas are my latest obsession, blending the richness of the sea with the comfort of melted cheese and a crispy tortilla.

Ingredients

• 1 cup cooked lobster meat, chopped
• 1 cup cooked shrimp, chopped
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tbsp olive oil

Instructions

1. Preheat a large skillet over medium heat (350°F) and lightly brush with olive oil.
2. In a bowl, mix the lobster, shrimp, Monterey Jack cheese, cheddar cheese, garlic powder, and smoked paprika until well combined.
3. Place one tortilla in the skillet, sprinkle half of the seafood and cheese mixture evenly over the tortilla, then top with another tortilla.
4. Brush the top tortilla with melted butter and cook for 3-4 minutes, or until the bottom is golden brown and crispy.
5. Carefully flip the quesadilla using a wide spatula, brush the new top with melted butter, and cook for another 3-4 minutes until golden and the cheese is melted.
6. Repeat the process with the remaining tortillas and filling.
7. Remove from the skillet, let cool for a minute, then slice into wedges.

Very few dishes offer the luxurious feel of seafood with the hearty satisfaction of a quesadilla. The lobster and shrimp provide a sweet, briny contrast to the smoky, melted cheeses, all wrapped in a tortilla that’s crispy on the outside and gooey in the middle. Serve with a side of avocado crema for an extra layer of richness.

Lobster and Shrimp Salad with Lemon Vinaigrette

Nothing beats the fresh, vibrant flavors of seafood in the summer, and this Lobster and Shrimp Salad with Lemon Vinaigrette is my go-to for a light yet luxurious meal. I remember the first time I made it for a family gathering; the combination of succulent lobster and shrimp with the tangy vinaigrette was an instant hit. Now, it’s a staple in my summer recipe rotation.

Ingredients

• 1 lb cooked lobster meat, chopped
• 1 lb cooked shrimp, peeled and deveined
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined to make the vinaigrette.
2. Add the chopped lobster meat and shrimp to the bowl with the vinaigrette, gently tossing to coat all the pieces evenly. Tip: Let the seafood marinate in the vinaigrette for about 10 minutes to enhance the flavors.
3. Divide the mixed greens among four plates, creating a bed for the seafood.
4. Spoon the marinated lobster and shrimp over the greens on each plate.
5. Garnish each salad with avocado slices and red onion. Tip: For an extra touch of freshness, add a sprinkle of chopped parsley or dill.
6. Serve immediately. Tip: This salad pairs beautifully with a crisp white wine or a chilled glass of sparkling water with lemon.

This Lobster and Shrimp Salad with Lemon Vinaigrette offers a delightful contrast of textures, from the tender seafood to the crisp greens and creamy avocado. The bright, zesty vinaigrette ties everything together, making each bite a refreshing experience. Try serving it in a hollowed-out pineapple half for a fun, tropical twist that’s sure to impress your guests.

Lobster and Shrimp Fried Rice

Diving into the world of seafood fried rice, I remember the first time I tried adding lobster to my shrimp fried rice—it was a game-changer. The richness of the lobster perfectly complements the shrimp, creating a dish that’s both luxurious and comforting. Here’s how I make it at home, with a few tricks I’ve picked up along the way.

Ingredients

• 2 cups cooked white rice
• 1/2 lb lobster meat, chopped
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1/2 cup frozen peas and carrots
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp sesame oil
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the shrimp and lobster meat, cooking for 2-3 minutes until just opaque. Remove and set aside.
3. Add the remaining 1 tbsp oil to the skillet. Pour in the beaten eggs, scrambling until just set, about 1 minute.
4. Stir in the peas and carrots, cooking for 2 minutes until thawed and slightly softened.
5. Add the cooked rice, breaking up any clumps with a spatula. Cook for 3-4 minutes, stirring occasionally, until the rice is heated through.
6. Return the shrimp and lobster to the skillet. Add soy sauce, oyster sauce, and sesame oil, stirring well to combine all ingredients evenly.
7. Cook for an additional 2 minutes, allowing the flavors to meld. Tip: For a crispier texture, let the rice sit undisturbed for 30 seconds before stirring.
8. Garnish with sliced green onions before serving. Tip: For an extra kick, serve with a side of sriracha or chili garlic sauce.

You’ll love the contrast of textures in this dish—tender seafood, fluffy rice, and the slight crunch of vegetables. It’s a versatile recipe that’s perfect for a weeknight dinner or a special occasion. Try serving it in a hollowed-out pineapple for a fun, tropical twist!

Lobster and Shrimp Stuffed Avocados

Finally, a dish that combines the luxurious taste of seafood with the creamy texture of avocados, creating a perfect harmony of flavors. I remember the first time I tried this at a beachside cafe; it was love at first bite, and I’ve been recreating it at home ever since.

Ingredients

• 2 large avocados
• 1/2 lb lobster meat, cooked and chopped
• 1/2 lb shrimp, cooked, peeled, and chopped
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp paprika
• 1 tbsp fresh cilantro, chopped

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for broiling the stuffed avocados.
2. Cut the avocados in half and remove the pits. Scoop out a small amount of the avocado flesh to create a larger cavity, leaving about 1/2 inch border.
3. In a mixing bowl, combine the lobster meat, shrimp, mayonnaise, lemon juice, salt, black pepper, and paprika. Mix gently until all ingredients are evenly distributed.
4. Divide the seafood mixture evenly among the avocado halves, pressing down lightly to fill the cavities.
5. Place the stuffed avocados on a baking sheet and broil in the preheated oven for 3-5 minutes, or until the tops are lightly golden and the filling is heated through.
6. Remove from the oven and sprinkle with fresh cilantro before serving.

Each bite offers a creamy contrast between the cool avocado and the warm, savory seafood filling. For an extra touch of elegance, serve on a bed of mixed greens with a drizzle of balsamic glaze.

Lobster and Shrimp Pizza with Garlic Cream Sauce

Zesty flavors and luxurious ingredients come together in this Lobster and Shrimp Pizza with Garlic Cream Sauce, a dish that’s sure to impress at any dinner table. I remember the first time I tried combining seafood with pizza—it was a game-changer, and this recipe is my homage to that delicious experiment.

Ingredients

• 1 lb pizza dough
• 1/2 cup heavy cream
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 lb lobster meat, cooked and chopped
• 1/2 lb shrimp, peeled, deveined, and cooked
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. In a small saucepan over medium heat, combine heavy cream and minced garlic. Simmer for 5 minutes until slightly thickened, then remove from heat. Tip: Stir constantly to prevent the garlic from burning.
3. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
4. Brush the dough with olive oil, then spread the garlic cream sauce evenly over the surface.
5. Distribute the lobster and shrimp evenly over the sauce, then sprinkle with mozzarella and Parmesan cheeses.
6. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even baking.
7. Garnish with fresh parsley before serving.

Now, this pizza boasts a creamy, garlicky base that perfectly complements the sweet seafood, all atop a crispy, golden crust. Try serving it with a light arugula salad to balance the richness.

Conclusion

Whether you’re a seasoned chef or a curious cook, our roundup of 18 Delicious Lobster and Shrimp Recipes offers something to tantalize every seafood lover’s taste buds. Dive into these culinary delights, share your favorites in the comments, and don’t forget to pin your must-try dishes on Pinterest. Happy cooking!

Bella Bacinos