Slow-Cooker Herb Butter Garlic Lobster Tails

This slow-cooker lobster tail recipe delivers all the indulgence of a seafood boil with almost no effort. Split lobster tails and jumbo shrimp cook gently in a bath of parsley-garlic scampi butter, white wine, sweet corn, and roasted garlic cloves.

The slow cooker does all the work while the kitchen fills with an irresistible aroma. A true dump-and-go dinner that feels special enough for a celebration but simple enough for a weeknight.

There are dinners that feel like an occasion, and then there are dinners that make you wonder why you ever fussed. This herb butter garlic lobster tail recipe is the latter. It starts with raw lobster tails and shrimp, layered with sweet corn, smashed garlic, and generous pats of parsley-garlic scampi butter.

A splash of white wine creates a fragrant steam that bathes everything as it slowly cooks. The result is tender, buttery seafood with a hint of garlic and herbs, served over jasmine rice with lemon wedges. The best part? It all happens in the slow cooker with minimal hands-on time.

Ingredients

Why this recipe works

The slow cooker provides a gentle, moist heat that is ideal for delicate shellfish. Unlike high-heat methods that can toughen lobster and shrimp, the low simmer keeps them tender and succulent. The butter and wine create a poaching liquid that infuses the seafood with flavor while preventing it from drying out.

Layering the ingredients in the order shown ensures even cooking. The lobster tails and shrimp sit at the bottom, where they absorb the most heat and flavor from the butter and wine.

The corn and garlic on top steam gently, becoming sweet and mellow. The result is a cohesive dish where every component is perfectly cooked and coated in the rich sauce.

Notes and substitutions

Use split cold-water lobster tails—they are the most forgiving and cook evenly in the slow cooker. If your tails are frozen, thaw them overnight in the refrigerator. For the shrimp, choose raw jumbo or large shrimp, peeled and deveined, so they are ready to eat with no extra work.

Parsley-garlic scampi butter is a shortcut that packs flavor. If you prefer, use unsalted butter mixed with minced garlic and fresh parsley.

Dry white wine adds acidity and depth; substitute low-sodium chicken broth if needed. Frozen corn works beautifully because it holds up during the long cook time and adds a pop of sweetness.

• frozen sweet corn kernels: fresh corn cut from the cob (about 3 ears)
• dry white wine: low-sodium chicken broth
• parsley-garlic scampi butter: 6 tablespoons unsalted butter mixed with 2 cloves minced garlic and 2 tablespoons chopped fresh parsley
• raw jumbo shrimp: raw large shrimp (cook time may reduce slightly)

Equipment

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