Herb Butter Lobster Tails Crockpot Dinner Step-by-step instructions

Before you start

Before starting, prepare the vegetables: dice the bell peppers and onion, and thinly slice the celery. If using whole lobster tails, split them down the center with kitchen shears.

Pat the shrimp dry with paper towels. Have the scampi butter and white wine measured and ready. No need to preheat the slow cooker.

Instructions

Layering the Ingredients

1. 1Layer the Seafood and Vegetables
   Place the split lobster tails and jumbo shrimp in the bottom of a 7-quart slow cooker. Scatter the diced red and green bell peppers, sweet onion, and celery ribbons over the seafood, spreading them evenly.
   Look for The seafood and vegetables should be evenly distributed in the slow cooker.
   Tip Use kitchen shears to split the lobster tails down the center for even cooking.
2. 2Add the Butter and Wine
   Dot the top of the seafood and vegetables with the parsley-garlic scampi butter. Pour the dry white wine over everything. Do not stir.
   Look for The butter pats sit on top of the vegetables and seafood.
   Tip Cut the butter into small pieces so it melts evenly during cooking.

At the end of this phase, the slow cooker contains the raw seafood and vegetables, with butter pats and wine on top. The aroma is fresh and briny, with hints of garlic and parsley. Everything is ready for the slow cooking to begin.

Slow Cooking

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 2 hours, or until the lobster tails are opaque and the shrimp are pink and firm. The internal temperature of the seafood should reach at least 145°F (63°C).
   Look for The butter is melted and bubbling gently, and the seafood is cooked through.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Avoid opening the lid during cooking to keep the heat steady.

After two hours, the slow cooker is filled with a bubbling, golden butter sauce. The lobster tails are bright red-orange, and the shrimp are pink.

The smell is rich with garlic, butter, and sweet peppers. The sauce is glossy and fragrant.

Serving

4. 4Serve the Seafood Boil
   Using a slotted spoon, lift the lobster tails and shrimp from the butter sauce and arrange them on a platter or over steamed rice. Spoon some of the buttery sauce over the top and serve hot with lemon wedges.
   Look for The seafood is glossy with butter sauce and the vegetables are tender.
   Tip For a more elegant presentation, remove the lobster meat from the shells before serving.

The seafood is lifted onto a serving platter, glistening with butter. The vegetables are tender and coated in the sauce. The dish looks like a rustic coastal feast, with steam rising and the buttery aroma filling the kitchen.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets out heat and extends cooking time. Another is overcooking the seafood, which makes it rubbery.

Stick to the suggested time and rely on the thermometer. Also, don't skip the wine—it balances the richness of the butter.

How to tell it’s done

The dish is done when the lobster tails are opaque and the meat is firm but still moist, and the shrimp are pink and curled.

The internal temperature of the seafood should read at least 145°F (63°C) on an instant-read thermometer. The butter sauce will be bubbling gently and the vegetables tender.

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