A wooden board with shrimp and lobster on it.

Shrimp with Garlic-Herb Butter

This recipe is from The Defined Dish, which is actually inspired by a Red Lobster commercial from 2019!



  • 1/4 tsp kosher salt
  • 4 cloves garlic, minced
  • 1 stick butter, unsalted
  • 1 tbsp parsley, finely chopped
  • 1 tbsp tarragon, finely chopped


  • 2 cedar planks, soaked for 2-6 hours
  • 2 lobster tails
  • 1 lb jumbo shrimp, peeled and deveined
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp old bay seasoning
  • parsley, for serving


For the Garlic-Herb Butter:

  1. In a small saucepan, over medium heat melt 1 stick of butter. Add the garlic. Reduce the heat to a very subtle simmer. Simmer, until the garlic is very fragrant, about 5 minutes. Remove from heat and stir in the salt, tarragon and parsley. Remove from heat, cover and set aside while you prepare the fish.

For the Lobster Tails and Shrimp:

  1. Preheat the grill to medium (about 400-450 degrees Fahrenheit).
  2. To prepare the lobster, take a good pair of kitchen shears and cut down the center of the spine (or the top of the tail) lengthwise.
  3. Place the lobster tails and the shrimp in a large bowl. Drizzle with avocado oil and season with salt, pepper and old bay seasoning. Gently toss until coated evenly.
  4. Place the cedar planks on the grill to get hot, about 3 minutes. Once hot, place a lobster tail on each plank. Cook, covered, for 5 minutes.
  5. After 5 minutes, push the tails to the edge of the plank then evenly divide the shrimp amongst both planks. Cover and cook for an additional 6 minutes, flipping shrimp halfway through, about 3 minutes, until they are no longer opaque.
  6. When the lobster and shrimp are cooked through, carefully remove from the grill (I use a good pair of tongs) and serve with the garlic-herb butter. Enjoy!


Place the oven rack in the middle position and preheat oven to 400 degrees Celsius.

When using a grilling plank be sure to put plank on a cookie sheet or place foil underneath to catch drips.

Once the planked food is in the oven turn temperature down to 375.


Turn BBQ on high to warm up

Once hot, place your rubbed or marinated food on the plank, skin side down, and onto one side of the BBQ, reduce only that sides temperature to low. Reduce the other sides temperature to medium. (If you have an extremely hot BBQ consider turning the plank side burner off after the plank has started to smolder)

The plank should start to crackle and smolder. This creates the smoke!

Check your plank occasionally, if you have a flare up, which is normal, use a spray bottle filled with water to spritz out the flames. You want your plank to be smoldering, not flaming. Make sure while you’re checking your plank that a very minimal amount of smoke escapes.

Remember that when cooking with a cedar plank your cooking time will double!

When cooked to desired tenderness, carefully remove plank and place on a cookie sheet or foil before plating.