Crockpot Herb Butter Lobster Tails with Lemon and Capers Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality dry white wine that you would actually drink. The alcohol cooks off, leaving behind a subtle acidity that balances the butter.

If you prefer no alcohol, substitute seafood stock or chicken broth mixed with a squeeze of lemon juice.

To make the dish even more indulgent, add a pinch of red pepper flakes along with the capers for a gentle kick.

If you have fresh herbs on hand, sprinkle extra chopped parsley over the finished dish before serving. The sauce is also delicious spooned over crusty bread to soak up every last bit.

Variations

• Spicy Cajun: Add 1 teaspoon Cajun seasoning and a pinch of cayenne to the butter before dotting. Replace the capers with chopped pickled jalapeños for extra heat and tang.
• Herb-Forward: Use a mixture of parsley, chives, and dill in the butter. Add fresh thyme sprigs to the slow cooker along with the lemon slices for an earthy note.
• Dairy-Free: Substitute the parsley-garlic butter with a vegan butter or olive oil mixed with garlic and parsley. Omit the butter and use 1/4 cup olive oil instead, drizzled over the top.
• Add Crab: Add 1/2 pound of fresh crab claws or lump crabmeat during the last 30 minutes of cooking. Stir gently to avoid breaking up the crab.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the seafood and sauce together to maintain moisture.

Freezer

Freeze cooked lobster and shrimp in the sauce for up to 1 month. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat gently in a skillet over low heat, adding a splash of wine or water to loosen the sauce. Avoid the microwave, which can make the seafood rubbery.

Store any leftover lobster and shrimp in an airtight container in the refrigerator for up to 2 days. The sauce can be stored separately and reheated gently on the stovetop. Reheat over low heat to avoid toughening the seafood.

The parsley-garlic scampi butter can be made up to 3 days ahead and kept in the refrigerator.

The seafood can be prepped (split, peeled, and deveined) a day in advance and stored in the fridge. Assemble the slow cooker just before cooking.

Serving ideas

Serve this lobster tail dish over steamed jasmine rice or white rice to soak up the buttery sauce. A side of crusty bread or garlic bread is also perfect for dipping. For a lighter meal, serve over a bed of arugula or with sautéed greens.

Garnish with extra lemon wedges and a sprinkle of fresh parsley. The bright acidity of the lemon cuts through the richness of the butter, making each bite balanced and satisfying.

This dish pairs well with a crisp white wine like Sauvignon Blanc or a light Chardonnay.

Frequently asked questions

Recipe card

Crockpot Herb Butter Lobster Tails with Lemon and Capers

Prep 10 minCook 3 hTotal 3 h 10 minServes 4

Ingredients

• 4 split cold-water lobster tails
• 1 lb raw jumbo shrimp, peeled and deveined
• 1 large Meyer lemon, thinly sliced
• 3 tbsp capers, drained
• 1/2 cup dry white wine
• 6 tbsp parsley-garlic scampi butter, softened

Instructions

1. 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.
2. Scatter the lemon slices and capers over the seafood, tucking a few slices between the lobster tails. Pour the white wine evenly over everything.
3. 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.
4. 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).
5. 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.
6. 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.

Contains: crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

12 g

Fat

22 g

Fiber

1 g

Sugar

2 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.