Slow-Cooker Bayou Butter Lobster Tails Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use good-quality butter and fresh garlic. The slow cooker mellows the garlic, so don't be shy with it.

If you like a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce during the last 10 minutes of cooking. This will give the sauce a glossy, clingy texture.

To make the dish even easier, you can use a pre-made Cajun seasoning blend instead of individual spices. Just reduce the salt, as many blends contain salt.

If you want a smokier flavor, add a pinch of smoked paprika or a dash of liquid smoke. For a more decadent version, stir in a tablespoon of heavy cream at the end.

Variations

• Extra Heat: Add 1 teaspoon of hot sauce or a minced jalapeño to the butter sauce for a spicier kick. Serve with extra hot sauce on the side.
• Cajun Sausage: Add 1/2 pound sliced andouille sausage with the seafood for a heartier dish. The sausage adds a smoky, savory depth.
• Coconut Rice: Serve over coconut rice by cooking jasmine rice with coconut milk instead of water. The sweetness pairs beautifully with the spicy butter sauce.
• Sheet Pan Version: For a faster version, toss the seafood and vegetables with the butter sauce and roast on a sheet pan at 400°F (200°C) for 12-15 minutes.

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 cooked seafood and sauce in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Or microwave in 30-second intervals, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The seafood will continue to absorb the sauce, so it may be even more flavorful the next day.

Reheat gently in a skillet over low heat or in the microwave, being careful not to overcook the seafood.

You can prep the vegetables and make the Cajun butter sauce a day ahead. Store them separately in the refrigerator. When ready to cook, place the seafood in the slow cooker, add the vegetables, and pour over the sauce. The cooking time remains the same.

Serving ideas

Serve the seafood boil over steamed jasmine rice to soak up the rich butter sauce. A side of crusty bread or garlic bread is perfect for dipping into the remaining sauce.

For a lighter option, serve over cauliflower rice or alongside a crisp green salad.

This dish pairs well with a chilled white wine like Sauvignon Blanc or a light beer. For a non-alcoholic option, serve with sparkling water with lemon. Garnish with fresh parsley or chives for a pop of color, if desired.

Frequently asked questions

Recipe card

Slow-Cooker Bayou Butter Lobster Tails

Prep 15 minCook 3 hTotal 3 h 15 minServes 4

Ingredients

• 4 split cold-water lobster tails
• 1 lb raw jumbo shrimp, peeled and deveined
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 sweet Vidalia onion, diced
• 2 stalks celery, sliced into ribbons
• 1/2 cup melted butter
• 4 cloves garlic, minced
• 1 tbsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 2 tbsp fresh lemon juice
• 2 cups cooked jasmine rice, for serving
• Lemon wedges, for serving

Instructions

1. Place the split lobster tails and raw jumbo shrimp into the bottom of a 6-quart slow cooker in a single layer. Scatter the diced red and green bell peppers, sweet onion, and celery ribbons evenly over the seafood.
2. In a small bowl, stir together the melted butter, minced garlic, paprika, cayenne, salt, and fresh lemon juice until well combined. Pour the sauce evenly over the seafood and vegetables.
3. Cover the slow cooker with the lid and set it to LOW. Cook for 2 1/2 to 3 hours, until the lobster tails are opaque and the shrimp are pink and firm.
4. After 2 1/2 hours, check the thickest part of a lobster tail with an instant-read thermometer. It should read at least 145°F (63°C). The shrimp should be pink and curled, and the vegetables tender.
5. Turn off the slow cooker and let the seafood rest in the warm sauce for 5 minutes. This allows the lobster and shrimp to finish cooking gently and absorb the Cajun butter.
6. Spoon the cooked jasmine rice onto a large platter or individual plates. Use a slotted spoon to lift the lobster tails, shrimp, and vegetables out of the butter sauce and arrange them over the rice. Spoon some extra sauce over the top and serve with lemon wedges.

Contains: crustaceans, milk, celery

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

30 g

Fat

25 g

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