Herb Butter Lobster Tails Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality butter and fresh garlic. The scampi butter can be made a day ahead and stored in the refrigerator. If you have extra sauce, serve it over pasta or rice for a second meal.

When serving, have crusty bread or steamed rice on hand to soak up the delicious butter sauce.

Lemon wedges add a bright, acidic contrast that cuts through the richness. Garnish with extra chopped parsley for a fresh finish.

Variations

• Spicy Cajun: Add 1 teaspoon Cajun seasoning and a pinch of cayenne pepper to the butter. Use andouille sausage slices for extra smokiness.
• Citrus Herb: Replace the white wine with orange juice and add 1 tablespoon of orange zest to the butter. Omit the celery and use fennel slices instead.
• Garlic Lover's: Increase the garlic in the scampi butter to 4 cloves and add 1 teaspoon of garlic powder. Serve with garlic bread.
• Creamy Tomato: Stir 1/2 cup of tomato sauce and 1/4 cup of heavy cream into the butter before cooking. This creates a rosy, rich sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid toughening the seafood.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over low heat, adding a splash of wine or broth to loosen the sauce. Microwave in 30-second bursts if preferred.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, being careful not to overcook the seafood.

The vegetables can be chopped and the scampi butter made up to 2 days in advance.

Assemble the slow cooker the night before and refrigerate, then start cooking when ready. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the herb butter lobster tails and shrimp over steamed jasmine rice or with crusty bread for dipping.

Spoon the buttery sauce over the top and finish with a squeeze of fresh lemon. This dish pairs well with a crisp green salad or roasted asparagus.

For a more substantial meal, add the seafood and sauce to cooked pasta or serve with creamy grits.

The rich butter sauce complements the sweetness of the seafood and the mild flavor of the vegetables. Enjoy this dish as a special dinner or for entertaining.

Frequently asked questions

Recipe card

Herb Butter Lobster Tails Crockpot Dinner

Prep 15 minCook 2 hTotal 2 h 15 minServes 4

Ingredients

• 4 split lobster tails
• 1 lb jumbo shrimp, peeled and deveined
• 1 cup diced red and green bell peppers
• 1 cup diced sweet onion
• 1/2 cup thinly sliced celery
• 6 tbsp parsley-garlic scampi butter
• 1/4 cup dry white wine

Instructions

1. 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.
2. Dot the top of the seafood and vegetables with the parsley-garlic scampi butter. Pour the dry white wine over everything. Do not stir.
3. 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).
4. 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.

Contains: crustaceans, milk, sulfites, celery

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

10 g

Fat

25 g

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