Herb Butter Lobster Tails Crockpot Dinner

This Crockpot lobster tail recipe turns a fancy seafood dinner into a hands-off weeknight meal. Tender lobster tails and jumbo shrimp cook slowly in a rich parsley-garlic butter sauce with sweet bell peppers and onions.

Just layer everything in the slow cooker, set it, and let the butter do the work. The result is a buttery, aromatic seafood boil that tastes like it came from a coastal kitchen.

Slow cookers are for more than stews and chilis. This recipe uses the gentle heat of a Crockpot to poach lobster tails and shrimp in a garlicky herb butter, creating a luxurious sauce that coats every bite.

The vegetables soften and release their sweetness into the butter, while the seafood stays remarkably tender. Serve it over rice or with crusty bread to soak up every drop.

Ingredients

Why this recipe works

Slow cooking seafood in butter keeps it moist and tender. The low, steady heat of the Crockpot gently cooks the lobster and shrimp without the risk of overcooking that comes with high heat.

The butter and wine create a flavorful poaching liquid that infuses the seafood with garlic and herbs.

The vegetables act as a natural rack, lifting the seafood slightly off the bottom of the slow cooker.

This allows the heat to circulate evenly and prevents the seafood from sitting directly on the hot surface. As they cook, the peppers and onions soften and add a subtle sweetness to the sauce.

Notes and substitutions

Look for lobster tails that are similar in size so they cook at the same rate. If using frozen tails, thaw them overnight in the refrigerator before cooking. The shrimp should be peeled and deveined, with tails on or off as you prefer.

Parsley-garlic scampi butter is available in some markets, but it's easy to make by mixing softened butter with minced garlic and chopped parsley. Use a dry white wine like Sauvignon Blanc or Pinot Grigio. If you prefer to skip the wine, substitute with seafood stock.

• parsley-garlic scampi butter: Use 6 tablespoons unsalted butter mixed with 2 cloves minced garlic and 2 tablespoons chopped fresh parsley.
• dry white wine: Replace with seafood stock or chicken broth for a non-alcoholic version.
• jumbo shrimp: Use large scallops or firm white fish fillets cut into chunks.
• sweet onion: Substitute with yellow onion or shallots.

Equipment

• 7-quart slow cooker
• slotted spoon
• cutting board
• chef's knife
• measuring cups
• measuring spoons