Slow Cooker Old Bay Butter Lobster Tails and Shrimp Tips, FAQ & printable recipe

Tips for success

For the most tender lobster, do not overcook. Start checking at the 1 hour 45 minute mark, especially if your slow cooker runs hot. The seafood is done when the lobster meat is opaque and the shrimp are pink and firm.

If you prefer extra flavor, you can add a pinch of cayenne or a splash of hot sauce to the butter before pouring it over the seafood.

To make this recipe even easier, buy shrimp that are already peeled and deveined. If you have time, let the garlic herb butter come to room temperature so it drizzles more easily. And remember: the sauce is the star — don't be shy about spooning it over the rice or serving with crusty bread for dipping.

Variations

• Spicy Cajun Twist: Add 1 teaspoon of Cajun seasoning along with the Old Bay and a pinch of cayenne pepper for extra heat. You can also add sliced andouille sausage in the first layer for a heartier meal.
• Lemon Herb Butter Without Wine: Replace the white wine with seafood stock or chicken broth. Add an extra squeeze of lemon juice at the end for brightness.
• Add Corn and Potatoes: Scatter baby potatoes and corn cob pieces in the bottom of the slow cooker before adding the seafood. Increase the cooking time to 2 1/2 to 3 hours, or until the potatoes are tender.
• Crab and Shrimp Combo: Swap one of the lobster tails for a handful of crab legs. Add them in the last 30 minutes of cooking so they warm through without overcooking.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The butter will solidify; reheat gently before serving.

Freezer

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

Reheat

Reheat gently in a skillet over medium-low heat or in the microwave in 30-second bursts, stirring, until just warmed through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The butter sauce will solidify when chilled; reheat gently on the stovetop or in the microwave until warmed through. The seafood can be enjoyed cold over salad or reheated, but be careful not to overheat or it will become tough.

You can prep the ingredients a few hours ahead: split the lobster tails, peel the shrimp, slice the lemon, and measure the butter, wine, and seasonings.

Keep everything in the refrigerator, then layer it all in the slow cooker when ready to cook. Do not start the slow cooker more than 2 hours before you plan to serve, as the seafood can overcook.

Serving ideas

Serve the lobster tails and shrimp over steamed jasmine rice or with crusty bread to soak up the buttery sauce.

A simple green salad with a lemon vinaigrette would brighten the meal, and a glass of the same white wine used in the recipe pairs beautifully. For a low-carb option, serve over cauliflower rice or sautéed greens.

Garnish with fresh parsley or extra lemon wedges if desired, though the video does not show any. The dish is rich, so keep sides simple — a light vegetable or a crisp slaw works well.

This is the kind of meal that feels indulgent but is surprisingly simple, perfect for a special weeknight or a casual dinner party.

Frequently asked questions

Recipe card

Slow Cooker Old Bay Butter Lobster Tails and Shrimp

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
• 1 fresh yellow Meyer lemon, sliced
• 2 tbsp brined capers, drained
• 1/4 cup crisp white wine
• 1/2 cup melted garlic herb butter
• 1 tbsp Old Bay seasoning

Instructions

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

Contains: crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

5 g

Fat

32 g

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