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

Tips for success

For the best texture, choose lobster tails that are similar in size so they cook evenly. If some are much larger, you can cut them in half lengthwise to help them cook faster.

When smashing garlic, use the flat side of a chef's knife and press firmly—this releases the oils without mincing, which can burn in the slow cooker.

The sauce is the star—don’t let it go to waste. Serve it over the rice, and consider sopping it up with crusty bread.

If you prefer a thicker sauce, you can transfer the liquid to a saucepan after cooking and simmer for a few minutes to reduce. But for this recipe, the thin, buttery sauce is perfect as is.

Variations

• Add Andouille Sausage: Slice 8 ounces of andouille sausage and layer it with the seafood for a smoky, spicy kick. The sausage adds richness and turns this into a heartier meal.
• Use Crab Legs: Replace the lobster tails with 1 pound of king crab legs, cut into sections. Cook time may be slightly shorter—check for doneness at 1 1/2 hours.
• Spicy Cajun Twist: Add 1 tablespoon of Cajun seasoning and a pinch of cayenne pepper to the butter mixture for a bold, spicy version. Reduce the white wine to 1/4 cup to keep the sauce balanced.
• Vegetable Boost: Add 2 cups of baby potatoes, halved, and 1 cup of quartered mushrooms along with the corn. The potatoes will absorb the butter sauce and become tender.

Storage and make-ahead

Fridge

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

Freezer

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

Reheat

Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Do not boil.

Store leftover seafood and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving, as it can make the seafood tough.

You can assemble the slow cooker insert the night before—layer the seafood, corn, garlic, butter, and wine, then cover and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed. This makes the recipe even more convenient for entertaining.

Serving ideas

Serve this lobster tail dish over steamed white jasmine rice to soak up the buttery sauce. Add lemon wedges on the side for a bright, citrusy contrast.

A crisp green salad or sautéed greens would round out the meal nicely. For a crusty baguette, it’s perfect for dipping into the leftover sauce.

This dish is elegant enough for a date night or a special occasion, but it’s also a fun weekend dinner. Set the slow cooker in the center of the table and let everyone help themselves. Provide extra napkins—the butter sauce is deliciously messy.

Frequently asked questions

Recipe card

Slow-Cooker Herb Butter Garlic Lobster Tails

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

• 4 split cold-water lobster tails
• 1 lb raw jumbo shrimp, peeled and deveined
• 2 cups frozen sweet corn kernels
• 12 cloves garlic, smashed
• 6 tbsp parsley-garlic scampi butter
• 1/2 cup dry white wine

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

410

Protein

32 g

Carbohydrates

18 g

Fat

22 g

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