Crockpot Herb Butter Lobster Tails with Lemon and Capers Step-by-step instructions

Before you start

Before starting, make sure the lobster tails are split and the shrimp are peeled and deveined. If using frozen seafood, thaw it overnight in the refrigerator.

Soften the butter so it can be dotted easily. Have all the ingredients measured and ready to go—the actual assembly takes only a few minutes.

Instructions

Layer and Season

1. 1Layer the Seafood
   Place the split lobster tails and the peeled, deveined jumbo shrimp in the bottom of a 6-quart slow cooker. Arrange them in a single layer as much as possible so they cook evenly.
   Look for The seafood should cover the bottom of the slow cooker without piling up too high.
   Tip If the lobster tails are frozen, thaw them overnight in the refrigerator before starting.
2. 2Add Lemon and Capers
   Scatter the lemon slices and capers over the seafood, tucking a few slices between the lobster tails. Pour the white wine evenly over everything.
   Look for The wine should pool slightly around the seafood, not completely cover it.
   Tip Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.
3. 3Dot with Herb Butter
   Place the parsley-garlic scampi butter in pats over the top of the seafood and lemon slices. No need to stir—the butter will melt and create the sauce as it cooks.
   Look for The butter pats sit on top of the seafood, ready to melt into a fragrant sauce.
   Tip Soften the butter ahead of time so it spreads easily and melts quickly.

At the end of this phase, the slow cooker contains a colorful mix of raw lobster tails, shrimp, lemon slices, capers, and pats of butter. The wine and butter are not yet melted, but the ingredients are arranged neatly and ready to cook.

Slow Cook to Tender

4. 4Cover and Cook on Low
   Cover the slow cooker and cook on low for 2 1/2 to 3 hours, until the lobster tails are opaque and the shrimp are pink and curled. The internal temperature of the thickest part of the lobster tail should reach 145°F (63°C).
   Look for The sauce will be bubbling gently around the edges and the kitchen will smell of garlic and lemon.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Resist the urge to lift the lid during cooking—every peek releases heat and adds time.
5. 5Check the Seafood
   After 2 1/2 hours, check the lobster tails and shrimp for doneness. The lobster meat should be firm and white, and the shrimp should be pink and no longer translucent. If not done, continue cooking in 15-minute increments.
   Look for The seafood should be just cooked through, not rubbery or overcooked.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Use an instant-read thermometer to check the thickest part of the lobster tail—it should read 145°F (63°C).

After 2 1/2 to 3 hours, the slow cooker is filled with a bubbling golden sauce.

The lobster tails are bright orange-red with white, tender meat visible, and the shrimp are pink and curled. The aroma of garlic, butter, and lemon fills the kitchen.

Spoon and Serve

6. 6Serve Over Rice
   Using a slotted spoon, lift the lobster tails and shrimp from the butter sauce and arrange them over steamed jasmine rice on a platter or individual plates. Spoon some of the lemon-caper butter sauce over the top and serve with lemon wedges.
   Look for The seafood is glossy with butter and the sauce is golden with melted butter and wine.
   Tip For a prettier presentation, cut the lobster tails in half before serving to show the meat.

The seafood is lifted out with a slotted spoon, glistening with butter sauce. The lemon and capers are scattered throughout, and the sauce is rich and emulsified. Serve immediately over rice with extra lemon wedges on the side.

Common mistakes

One common mistake is lifting the lid too often to check on the seafood, which lets heat escape and extends cooking time. Another is using frozen seafood directly in the slow cooker—thaw it first for even cooking.

Also, avoid overcrowding the pot; if you have more seafood than fits in a single layer, cook in batches or use a larger slow cooker.

How to tell it’s done

The lobster tails are done when the meat is opaque and firm to the touch, and an instant-read thermometer inserted into the thickest part registers 145°F (63°C).

The shrimp should be pink and curled, with no translucent spots. Be careful not to overcook—seafood can turn rubbery if left too long. The sauce will be bubbling and fragrant when ready.

• Shellfish: 145°F (63°C) in the thickest part