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

Tips for success

For the best texture, do not rush the slow cooker. Low heat is essential; high heat can cause the seafood to become rubbery. If you are short on time, you can cook on high for 1 1/2 to 2 hours, but check frequently to avoid overcooking.

To make the dish even more flavorful, sear the lobster tails and shrimp in a hot skillet with a little butter before adding them to the slow cooker.

This adds a lovely golden crust and deeper flavor. However, it is optional and the recipe works beautifully without it.

Variations

• Spicy Cajun: Replace the chili lime seasoning with 2 tablespoons of Cajun seasoning. Add a chopped andouille sausage with the vegetables for an extra layer of flavor.
• Garlic Herb: Omit the chili lime seasoning and add 4 minced garlic cloves and 1 teaspoon dried thyme to the melted butter. Finish with fresh parsley instead of cilantro.
• Citrus Burst: Add the zest and juice of one orange to the butter along with the chili lime seasoning. Serve with orange wedges in addition to lemon for a brighter flavor.
• Smoky Chipotle: Stir 1 tablespoon of chopped chipotle peppers in adobo sauce into the melted butter. Reduce the chili lime seasoning to 1 tablespoon for a smoky, spicy kick.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The butter will solidify, so reheat gently.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of water or broth if needed. Microwave in 30-second intervals, stirring between, until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

The seafood will continue to absorb the butter sauce, so it will be even more flavorful the next day. Reheat gently in a skillet or microwave until just warmed through.

You can prep the vegetables and measure the seasoning up to 2 days ahead. Store them in separate containers in the refrigerator. The chili lime butter can be melted and kept in the fridge for up to a week; reheat gently before using.

Serving ideas

Serve the seafood boil directly from the slow cooker for a casual family dinner, or plate it individually for a more elegant presentation.

Spoon the butter sauce over the top and add a squeeze of fresh lemon. Steamed jasmine rice is a classic side, but crusty bread or roasted potatoes also work well.

For a complete meal, add a simple green salad with a light vinaigrette to cut through the richness.

The dish is also delicious with grilled corn on the cob or a side of sautéed greens. Leftover sauce is wonderful for dipping bread or drizzling over vegetables.

Frequently asked questions

Recipe card

Slow-Cooker Chili Lime 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 cup diced red and green bell peppers
• 1/2 cup diced sweet Vidalia onion
• 1/2 cup thinly sliced celery
• 1/2 cup unsalted butter, melted
• 2 tbsp chili lime seasoning
• 1/4 cup chopped fresh cilantro
• lemon wedges, for serving
• steamed jasmine rice, for serving

Instructions

1. Place the split lobster tails and raw jumbo shrimp in the bottom of a 6-quart slow cooker. Scatter the diced red and green bell peppers, sweet Vidalia onion, and sliced celery over the seafood.
2. In a small saucepan, melt the butter over low heat. Stir in the chili lime seasoning until fully combined. Remove from heat and stir in the chopped cilantro.
3. Pour the warm chili lime butter mixture evenly over the seafood and vegetables in the slow cooker. Gently stir to coat everything with the butter.
4. Cover the slow cooker and cook on low for 3 hours, or until the lobster tails are opaque and the shrimp are pink and firm to the touch. The internal temperature of the shellfish should reach 145°F (63°C).
5. After 3 hours, check the thickest part of a lobster tail and the center of a shrimp with an instant-read thermometer. The temperature must read at least 145°F (63°C).
6. Using a slotted spoon, transfer the lobster tails, shrimp, and vegetables to a serving platter or individual plates. Spoon some of the chili lime butter from the slow cooker over the top. Serve with steamed jasmine rice and lemon wedges.

Contains: crustaceans, milk, celery

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

12 g

Fat

32 g

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