Herb Butter Cajun Boil Lobster Tails: Easy Crockpot Seafood Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and dry. If using frozen lobster tails, thaw them overnight in the refrigerator. Split the tails with kitchen shears and rinse under cold water. Pat dry with paper towels.

Peel and devein the shrimp if needed. Halve the corn cobs crosswise. Scrub the baby red potatoes. Cut the butter into pats and measure the wine. Have all ingredients ready at the counter before you begin layering.

Instructions

Layer and Top

1. 1Layer the Seafood and Vegetables
   Place the split lobster tails and raw jumbo shrimp in the bottom of a 6-quart slow cooker. Arrange the halved corn cobs and baby red potatoes around the seafood, tucking them in between the lobster and shrimp so everything fits snugly.
   Look for The slow cooker insert should be filled with an even layer of seafood and vegetables.
   Tip If the lobster tails are frozen, thaw them in the refrigerator overnight before splitting.
2. 2Add the Butter and Wine
   Dot the top of the seafood and vegetables with the pats of parsley-garlic scampi butter. Pour the white wine evenly over everything. Do not stir—the butter will melt and create a flavorful sauce as it cooks.
   Look for The butter pats sit on top of the ingredients, and the wine pools at the bottom.
   Tip Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.

The slow cooker insert is filled with an even layer of lobster tails, shrimp, corn, and potatoes. The butter pats sit on top, and the wine is poured around. The ingredients look fresh and vibrant, with the butter beginning to soften as the slow cooker warms.

Slow Cook

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 2 to 2 1/2 hours, or until the lobster tails are opaque and the shrimp are pink and firm. The potatoes should be fork-tender. Avoid opening the lid during cooking to keep the heat inside.
   Look for The sauce will be bubbling gently, and the seafood will be fragrant and cooked through.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Cooking on low is key for tender seafood; high heat can toughen the lobster and shrimp.
4. 4Check the Internal Temperature
   Use an instant-read thermometer to verify that the thickest part of the lobster tail and the largest shrimp have reached 145°F (63°C). The shrimp should be curled and pink, and the lobster meat should be white and opaque.
   Look for The thermometer reads at least 145°F (63°C) when inserted into the thickest part of the seafood.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If not yet done, continue cooking in 15-minute increments and check again.

After 2 hours, the slow cooker is gently bubbling, and a rich, buttery aroma fills the kitchen. The lobster tails are turning opaque, the shrimp are pink, and the potatoes are fork-tender. The sauce is golden and fragrant, with the herbs and garlic visibly infused.

Serve and Enjoy

5. 5Serve the Seafood Boil
   Using a slotted spoon, lift the lobster tails, shrimp, corn, and potatoes out of the slow cooker and arrange them on a platter or individual plates. Spoon some of the buttery sauce over the top. Serve with steamed jasmine rice and lemon wedges.
   Look for The seafood is glistening with butter sauce, and the corn and potatoes are tender.
   Tip For a dramatic presentation, keep the lobster tails whole and split them at the table.

The seafood is lifted from the pot, glistening with butter sauce. The lobster tails are plump and tender, the shrimp are succulent, and the corn and potatoes are coated in the flavorful emulsion. Steaming rice and lemon wedges complete the plate, ready for a satisfying meal.

Common mistakes

Avoid the temptation to stir the pot during cooking, as this can break up the lobster tails and disturb the layering. Also, don't open the lid frequently—each opening releases heat and extends cooking time.

Be careful not to overcook the seafood; check for doneness at the minimum time and add more time only if needed.

If the sauce seems too thin at the end, you can remove the seafood and simmer the sauce on the stove to reduce it, but the slow-cooked version is meant to be brothy.

How to tell it’s done

The seafood is done when the lobster tails are opaque and the shrimp are pink and firm to the touch. The internal temperature of the thickest part of the lobster and the largest shrimp should reach 145°F (63°C) on an instant-read thermometer.

The potatoes should be easily pierced with a fork, and the corn should be tender. The sauce will be bubbling gently and fragrant with garlic and herbs.

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