Slow-Cooker Herb Butter Garlic Lobster Tails Step-by-step instructions

Before you start

Before you begin, make sure the lobster tails are split (cut in half lengthwise) and the shrimp are peeled and deveined. Smash the garlic cloves with the flat side of a knife to release their flavor.

Have the parsley-garlic scampi butter softened slightly so it’s easy to dot over the top. Measure the white wine. If using frozen corn, there’s no need to thaw it—just scatter it straight from the freezer. Set your slow cooker to low and have the lid ready.

Instructions

Layer and Start

1. 1Layer the Seafood and Aromatics
   Place the split lobster tails and raw jumbo shrimp in the bottom of a 6-quart slow cooker. Scatter the sweet corn kernels and smashed garlic cloves over the seafood. Arrange the pats of parsley-garlic scampi butter on top, then pour the white wine evenly over everything.
   Look for The butter and wine form a shallow liquid pool around the seafood.
   Tip Keep the lobster tails in a single layer if possible for even cooking.
2. 2Cover and Cook on Low
   Cover the slow cooker and cook on low for 2 to 2 1/2 hours, until the lobster tails are opaque and the shrimp are pink and firm. The sauce should be bubbling gently around the edges.
   Look for The butter melts and the liquid begins to simmer after about 30 minutes.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Resist lifting the lid during cooking—it releases heat and slows the process.

At the end of this phase, the slow cooker contains raw lobster tails, shrimp, corn, garlic, butter, and wine. The butter is starting to melt, and the liquid is pooling around the seafood. You may see small bubbles forming at the edges. The aroma of garlic and wine begins to rise. Do not stir—just cover and let the slow cooker work.

Cook and Verify

3. 3Check for Doneness
   After 2 hours, check the thickest part of a lobster tail with an instant-read thermometer. It should register at least 145°F (63°C). The shrimp should be curled and pink. If not done, cover and cook in 15-minute increments until the temperature is reached.
   Look for The lobster meat is opaque and the shrimp are pink and firm.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcook—shellfish turns rubbery when left too long.
4. 4Scoop the Seafood Boil
   Using a slotted spoon, gently lift the lobster tails, shrimp, corn, and garlic from the butter sauce. Transfer them to a serving platter or individual plates, leaving the sauce in the slow cooker for serving.
   Look for The seafood comes out glistening with herb butter.
   Tip Keep the spoon close to the surface to avoid breaking the lobster meat.

After 2 hours on low, the slow cooker should be gently bubbling. The lobster tails are opaque and the shrimp are pink. The corn is tender and the garlic is soft.

Use an instant-read thermometer to confirm the thickest part of a lobster tail reads 145°F (63°C). The butter sauce is golden and fragrant. If the temperature is lower, continue cooking and check again in 15 minutes.

Serve and Enjoy

5. 5Serve Over Rice with Lemon
   Spoon the seafood and corn over steamed white jasmine rice. Garnish with lemon wedges and drizzle with extra herb butter sauce from the slow cooker. Serve immediately.
   Look for The butter sauce is golden and fragrant with garlic and parsley.
   Tip Pass the sauce at the table for drizzling.

The seafood is lifted from the slow cooker with a slotted spoon, leaving the herb butter sauce behind. The lobster tails are intact and glossy, the shrimp are plump, and the corn and garlic are coated in the buttery sauce. Serve over rice with lemon wedges, and drizzle with extra sauce. The dish looks and smells like a celebration.

Common mistakes

One common mistake is overcooking the seafood, which turns it rubbery and dry. Stick to the low setting and check the temperature early. Another mistake is lifting the lid too often to peek—this releases heat and extends cooking time.

Also, avoid using frozen lobster tails without thawing, as they will cook unevenly. Finally, resist the urge to stir the pot; the layers are intentional and stirring can break the lobster tails apart.

How to tell it’s done

The dish is done when the lobster tails are opaque and the meat registers 145°F (63°C) on an instant-read thermometer. The shrimp should be pink and firm to the touch, with no translucent spots.

The corn will be tender and the garlic soft and sweet. The butter sauce should be bubbling gently around the edges of the slow cooker. Do not overcook—check at 2 hours and continue in 15-minute increments if needed.

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