Slow Cooker Old Bay Butter Lobster Tails and Shrimp Step-by-step instructions

Before you start

Before starting, make sure the lobster tails are thawed if frozen. Split them down the center with kitchen shears so the meat is exposed — this helps them cook evenly and lets the butter soak in. Peel and devein the shrimp if needed.

Slice the lemon into thin rounds and drain the capers. Measure out the white wine, garlic butter, and Old Bay so everything is ready to layer. Have a 7-quart slow cooker on the counter and a slotted spoon ready for serving.

Instructions

Layer the Seafood and Aromatics

1. 1Layer the Seafood and Aromatics
   Place the split lobster tails and raw jumbo shrimp in the bottom of a 7-quart slow cooker. Scatter the lemon slices and capers over the seafood, then pour the white wine around the edges.
   Look for The seafood sits in an even layer with lemon and capers scattered over.
   Tip If the lobster tails are frozen, thaw them in the refrigerator overnight before adding.
2. 2Add Butter and Seasoning
   Drizzle the melted garlic herb butter over the top, then sprinkle with Old Bay seasoning. Do not stir — the layers will meld as they cook.
   Look for The butter pools around the seafood and the Old Bay dusts the surface.
   Tip Use a spoon to drizzle the butter evenly so every piece gets some.

At the end of this phase, the slow cooker insert holds a neat layer of lobster tails and shrimp, with lemon slices and capers scattered over and white wine pooling around the edges.

The garlic butter and Old Bay sit on top, creating a golden, speckled surface. The raw seafood should look fresh and moist, and the butter should be drizzled evenly so every piece gets some flavor.

Slow Cook on Low

3. 3Slow Cook on Low
   Cover the slow cooker and cook on low for 2 hours, or until the lobster tails are opaque and the shrimp are pink and firm. Do not lift the lid during cooking — the steam does the work.
   Look for The butter is bubbling gently and the seafood is opaque and fragrant.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Cooking on low keeps the shellfish tender. High heat can make them rubbery.
4. 4Check for Doneness
   After 2 hours, insert an instant-read thermometer into the thickest part of a lobster tail. It should read at least 145°F (63°C). The shrimp should be pink and curled.
   Look for The lobster meat is white and opaque, and the shrimp are pink and firm.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If not done, cover and cook in 15-minute increments until the temperature is reached.

After 2 hours on low, the slow cooker is bubbling gently. The butter has melted into a golden sauce, the lemon slices have softened, and the air smells richly of garlic, Old Bay, and seafood. The lobster tails are opaque and the shrimp are pink and curled. A spoonful of the sauce should be glossy and fragrant. The seafood is tender and ready to serve.

Scoop and Serve

5. 5Scoop and Serve
   Use a slotted spoon to lift the lobster tails and shrimp from the butter bath. Arrange over steamed jasmine rice on a plate, spoon extra butter sauce on top, and serve with lemon wedges.
   Look for The seafood is glossy with butter and the sauce pools around the rice.
   Tip The butter sauce is rich — spoon it sparingly over the rice to avoid overpowering.

As you lift the seafood with a slotted spoon, the butter sauce drips off in golden rivulets. The lobster tails are plump and juicy, the shrimp are firm and pink, and the lemon-caper aromatics cling to the shellfish. The sauce pools on the plate, ready to be spooned over rice or bread. The dish looks and smells like a celebration.

Common mistakes

One common mistake is lifting the lid to peek — this lets out heat and extends the cooking time. Trust the slow cooker and wait the full 2 hours. Another is using high heat, which can make the shrimp rubbery and the lobster tough.

Always cook on low. Also, don't skip the lemon and capers; they provide the acidity that balances the rich butter. Finally, be careful not to overcook — check the temperature early and often after the 2-hour mark.

How to tell it’s done

The dish is done when the lobster tails are opaque and the meat is firm but still moist, and the shrimp are pink and curled. The internal temperature of the thickest part of a lobster tail should read at least 145°F (63°C).

The butter sauce should be bubbling gently and fragrant with garlic and Old Bay. Do not overcook — the shellfish will continue to cook slightly as they rest, so pull them from the slow cooker as soon as they reach temperature.

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