15 Lobster & Shrimp Recipes: The Best of Both Worlds

Get ready for the ultimate seafood celebration! We’re combining the sweet, luxurious taste of lobster with the firm, juicy bite of shrimp to create unforgettable meals. These lobster and shrimp recipes are designed to be impressive yet surprisingly easy. Whether you’re planning a special dinner or just want to treat yourself, you’ll find the perfect dish right here.

A Word From the Experts

Combining different types of seafood isn’t just delicious—it’s also a great nutritional strategy. According to the Seafood Nutrition Partnership, “Eating seafood at least two times a week is associated with a reduced risk of death from any health-related cause.” [1] By mixing lobster and shrimp, you get a wonderful variety of textures, flavors, and nutrients.

Here’s a quick look at how these two shellfish superstars compare.

Nutrient (per 3.5 oz)	Lobster	Shrimp
Protein	~20g	~24g
Calories	~90 kcal	~85 kcal
Omega-3 (mg)	~200mg	~400mg
Cholesterol	~125mg	~161mg

The Ultimate Collection of Lobster and Shrimp Recipes

Here are 15 surf-and-surf recipes that bring together the best of lobster and shrimp.

1. Creamy Seafood Alfredo

A rich, decadent pasta dish where tender lobster and plump shrimp are tossed in a velvety, homemade Alfredo sauce. It’s the ultimate comfort food.

Ingredients:

• 8 oz fettuccine
• 1/2 lb cooked lobster meat, chopped
• 1/2 lb large shrimp, peeled and deveined
• 4 tbsp butter
• 2 cloves garlic, minced
• 1.5 cups heavy cream
• 1 cup grated Parmesan cheese
• Salt and white pepper
• Fresh parsley, chopped

Instructions: Cook the fettuccine according to package directions. While it cooks, melt butter in a large skillet over medium heat. Add the shrimp and garlic and cook until the shrimp turn pink and opaque, about 3-4 minutes.

Reduce the heat to low. Stir in the heavy cream and bring to a gentle simmer. Slowly whisk in the Parmesan cheese until the sauce is smooth and creamy. Do not let it boil.

Add the cooked lobster meat to the sauce to warm it through. Drain the cooked fettuccine and add it to the skillet, tossing to coat everything in the sauce. Season with salt and white pepper, garnish with parsley, and serve immediately.

2. Garlic Butter Seafood Scampi

A lighter take on a classic, this scampi is loaded with garlic, lemon, and fresh herbs. It’s quick, flavorful, and perfect served over zucchini noodles or angel hair pasta.

Ingredients:

• 1/2 lb cooked lobster meat, chopped
• 1 lb large shrimp, peeled and deveined
• 4 tbsp butter
• 4 cloves garlic, thinly sliced
• 1/4 cup vegetable broth
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• Pinch of red pepper flakes
• Salt and pepper

Instructions: In a large skillet, melt the butter over medium heat. Add the sliced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant.

Add the shrimp to the skillet and cook until they are pink. Pour in the vegetable broth and bring to a simmer.

Stir in the cooked lobster meat, lemon juice, and parsley. Toss everything together to heat through. Season with salt and pepper and serve immediately.

3. Grilled Lobster and Shrimp Skewers

Perfect for a summer barbecue, these skewers are simple, smoky, and delicious. A light marinade enhances the natural sweetness of the seafood.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• Meat from 2 lobster tails, cut into 1-inch chunks
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• Juice of 1/2 lemon
• Salt and pepper
• Wooden or metal skewers

Instructions: If using wooden skewers, soak them in water for at least 30 minutes. In a large bowl, combine the olive oil, garlic, paprika, lemon juice, salt, and pepper. Add the shrimp and lobster chunks and toss to coat.

Preheat your grill to medium-high. Thread the shrimp and lobster onto the skewers, alternating between them.

Grill the skewers for 2-3 minutes per side, until the shrimp are pink and the lobster is opaque. Be careful not to overcook.

4. Seafood Paella (Non-Alcoholic)

A vibrant and flavorful one-pan dish. This version is packed with lobster, shrimp, and colorful vegetables, all cooked into saffron-infused rice.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb cooked lobster meat, chopped
• 2 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1.5 cups Arborio or Bomba rice
• 1 tsp smoked paprika
• Large pinch of saffron threads
• 4 cups warm vegetable broth
• 1 cup frozen peas

Instructions: In a large paella pan or skillet, heat the olive oil. Sauté the onion and bell pepper until soft. Add the garlic and paprika and cook for another minute.

Stir in the rice, coating it in the oil. Add the saffron threads and warm vegetable broth. Bring to a simmer, then reduce heat to low. Do not stir. Let it cook for about 15-20 minutes.

Arrange the shrimp and peas over the top of the rice. Cover the pan and cook for another 5-7 minutes, until the shrimp are cooked and the liquid is absorbed. Gently tuck the cooked lobster meat into the rice to warm through before serving.

5. Lobster and Shrimp Bisque

A velvety, luxurious soup that combines the flavors of both shellfish for an incredibly rich and deep taste. It’s an elegant starter or a light main course.

Ingredients:

• Shells from 1 lb shrimp and 1-2 lobsters
• 1/2 lb shrimp, chopped
• 1/2 lb lobster meat, chopped
• 4 tbsp butter
• 1 onion, chopped
• 2 carrots, chopped
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp tomato paste
• Salt and pepper

Instructions: In a large pot, melt butter and cook the seafood shells until fragrant. Add the onion and carrots and cook until soft. Stir in the flour and tomato paste.

Slowly whisk in the broth until smooth. Simmer for 30 minutes. Strain the stock, discarding the solids.

Return the stock to the pot. Stir in the heavy cream and bring to a gentle simmer. Add the chopped shrimp and lobster meat and cook for 3-4 minutes until the shrimp is pink. Season with salt and pepper and serve hot.

Pro-Tip: For an extra-smooth bisque, use an immersion blender to partially blend the soup before adding the chopped seafood.

6. Seafood Mac and Cheese

The ultimate comfort food gets a major upgrade. Creamy, cheesy pasta is loaded with both sweet lobster and juicy shrimp for a truly showstopping dish.

Ingredients:

• 1 lb pasta (like cavatappi or shells)
• 1/2 lb cooked lobster meat, chopped
• 1/2 lb cooked shrimp, chopped
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 4 cups whole milk, warmed
• 4 cups shredded cheese (cheddar and Gruyère work well)
• 1/2 cup panko breadcrumbs

Instructions: Preheat oven to 375°F (190°C). Cook pasta until al dente. In a large pot, make a cheese sauce by melting butter, whisking in flour, then gradually adding warm milk. Cook until thickened.

Remove from heat and stir in the cheese until melted. Gently fold in the cooked pasta, lobster, and shrimp.

Pour into a baking dish, top with panko breadcrumbs, and bake for 20-25 minutes until golden and bubbly.

7. Lobster and Shrimp Tacos

Taco night has never been so fancy! These tacos are filled with seasoned seafood, a crunchy slaw, and a creamy, zesty sauce.

Ingredients:

• 1/2 lb shrimp, peeled and deveined, chopped
• 1/2 lb cooked lobster meat, chopped
• 1 tbsp olive oil
• 1 tsp chili powder
• 8-10 small tortillas
• For the slaw: 2 cups shredded cabbage, 1/4 cup chopped cilantro
• For the sauce: 1/2 cup sour cream, juice of 1 lime

Instructions: Heat olive oil in a skillet. Add the shrimp and chili powder and cook until pink. Stir in the lobster meat to warm it through.

Warm the tortillas. Make the sauce by mixing sour cream and lime juice.

To assemble, fill each tortilla with the seafood mixture. Top with the cabbage slaw and a drizzle of the lime-cream sauce.

8. Seafood-Stuffed Avocados

A fresh, healthy, and no-cook meal. Creamy avocado halves are filled with a light and refreshing lobster and shrimp salad.

Ingredients:

• 1/2 lb cooked shrimp, chopped
• 1/2 lb cooked lobster meat, chopped
• 2 ripe avocados
• 1/4 cup mayonnaise or Greek yogurt
• 1 celery stalk, finely diced
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• Salt and pepper

Instructions: In a bowl, gently mix the shrimp, lobster, mayonnaise, celery, dill, and lemon juice. Season to taste.

Cut the avocados in half and remove the pits. Fill each avocado half with a generous scoop of the seafood salad. Serve immediately.

9. Seafood Fried Rice

A fantastic way to use leftover rice. This one-pan meal is quick, easy, and packed with flavor from the delicious seafood combo.

Ingredients:

• 1/2 lb shrimp, peeled and deveined, chopped
• 1/2 lb cooked lobster meat, chopped
• 3 cups cooked and chilled rice
• 2 tbsp vegetable oil
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 2 cloves garlic, minced
• 2 tbsp soy sauce

Instructions: Heat 1 tablespoon of oil in a wok or large skillet. Scramble the eggs, remove them, and set aside.

Add the remaining oil to the wok. Stir-fry the garlic, then add the shrimp and cook until pink. Add the peas and carrots.

Add the rice, breaking up any clumps. Stir-fry for a few minutes, then add the soy sauce, scrambled eggs, and lobster meat. Toss everything to combine and heat through.

10. Lobster and Shrimp Cakes

A delightful twist on classic crab cakes. These are packed with seafood and just enough binder to hold them together, pan-fried to golden perfection.

Ingredients:

• 1/2 lb cooked lobster meat, finely chopped
• 1/2 lb cooked shrimp, finely chopped
• 1/2 cup panko breadcrumbs
• 1 egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp chopped chives
• Salt and pepper
• Olive oil for frying
• Lemon wedges for serving

Instructions: In a bowl, gently combine the lobster, shrimp, panko, egg, mayonnaise, and chives. Season with salt and pepper. Form into small patties.

Heat olive oil in a skillet over medium-high heat. Cook the seafood cakes for 3-4 minutes per side, until golden brown and heated through. Serve with lemon wedges.

11. Seafood Gumbo (Non-Alcoholic)

A rich, hearty stew with deep flavors, originating from Louisiana. This version is loaded with lobster and shrimp for a truly special meal.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb cooked lobster meat, chopped
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups seafood or vegetable broth
• 1 tsp Cajun seasoning
• Cooked rice for serving

Instructions: Make a roux by cooking the oil and flour in a large pot over medium heat, stirring constantly until it’s the color of milk chocolate. Add the onion, bell pepper, and celery (the “holy trinity”) and cook until soft. Stir in the garlic.

Slowly whisk in the warm broth until smooth. Add the Cajun seasoning and bring to a simmer. Cook for at least 30 minutes.

Add the shrimp and cook for 3-4 minutes until pink. Stir in the lobster meat. Serve immediately over a scoop of rice.

12. Seafood Pot Pie

The ultimate comfort food gets a seafood twist. A creamy vegetable filling with chunks of lobster and shrimp is topped with a flaky pastry crust.

Ingredients:

• 1/2 lb shrimp, cooked and chopped
• 1/2 lb cooked lobster meat, chopped
• 1 sheet of puff pastry, thawed
• 4 tbsp butter
• 1 onion, chopped
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 cup frozen peas and carrots

Instructions: Preheat oven to 400°F (200°C). Melt butter in a saucepan and cook the onion until soft. Stir in flour, then slowly whisk in broth and cream until thick.

Stir in the peas, carrots, shrimp, and lobster. Season with salt and pepper. Pour the filling into a pie dish.

Top with the puff pastry, trim the edges, and cut slits in the top. Bake for 20-25 minutes until the pastry is golden brown.

13. Seafood Risotto

A creamy, elegant risotto that’s perfect for a date night. The key is stirring constantly as the rice slowly absorbs the flavorful broth.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb cooked lobster meat, chopped
• 6 cups warm vegetable broth
• 2 tbsp olive oil
• 1 shallot, finely chopped
• 1.5 cups Arborio rice
• 1/2 cup grated Parmesan cheese

Instructions: Heat olive oil in a large pot and cook the shallot until soft. Add the rice and toast for one minute.

Add the warm broth one ladle at a time, stirring until it’s absorbed before adding the next. This will take about 20-25 minutes.

When the risotto is nearly done, stir in the shrimp and cook until pink. Remove from heat and stir in the Parmesan cheese and lobster meat. Serve immediately.

14. Broiled Lobster and Shrimp

A simple, fast, and elegant preparation. The direct heat of the broiler cooks the seafood quickly, giving it a beautiful color while keeping it tender.

Ingredients:

• Meat from 2 lobster tails, cut into medallions
• 1 lb large shrimp, peeled and deveined
• 1/2 cup butter, melted
• 3 cloves garlic, minced
• 2 tbsp chopped parsley
• Paprika

Instructions: Preheat your broiler. Arrange the lobster medallions and shrimp in a single layer on a baking sheet.

In a small bowl, combine the melted butter, garlic, and parsley. Brush the mixture over the seafood. Sprinkle with paprika.

Broil for 3-5 minutes, watching very carefully, until the shrimp is pink and the lobster is opaque. Serve immediately.

15. Cold Seafood Salad

A refreshing, mayo-based salad that’s perfect for sandwiches, stuffing into lettuce cups, or serving on a bed of greens.

Ingredients:

• 1 lb cooked shrimp, chilled and chopped
• 1 lb cooked lobster meat, chilled and chopped
• 1/2 cup mayonnaise
• 2 celery stalks, finely diced
• 1/4 red onion, finely diced
• 2 tbsp fresh dill, chopped
• Juice of 1 lemon
• Salt and pepper

Instructions: In a large bowl, gently combine all the ingredients. Be careful not to overmix.

Chill for at least 30 minutes to allow the flavors to meld together. Serve on croissants, in a split-top bun, or with crackers.

Pro-Tip: For the best flavor, make this salad a few hours ahead of time.

Frequently Asked Questions

1. Can I use frozen lobster and shrimp for these recipes? Yes, absolutely! Frozen seafood is a convenient and high-quality option. For best results, thaw it overnight in the refrigerator and pat it dry with paper towels before cooking to remove any excess moisture.

2. How do I avoid overcooking lobster and shrimp? Both cook very quickly! Shrimp are done when they turn pink and opaque and curl into a “C” shape. Lobster meat is done when it’s no longer translucent and is firm to the touch. It’s always better to err on the side of slightly undercooking, as they will continue to cook with residual heat.

3. What’s the best way to peel and devein shrimp? Start by pulling off the legs, then peel the shell off from the underside. To devein, make a shallow slit along the back of the shrimp with a small knife and use the tip of the knife or a toothpick to lift out the dark vein.

4. Can I make these recipes with just lobster or just shrimp? Of course! While they are delicious together, any of these recipes would work beautifully with just one or the other. You may need to adjust the quantity to match the recipe’s total seafood amount.

5. How should I store leftover seafood dishes? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave in short bursts to avoid making the seafood tough and rubbery.

Conclusion

Pairing lobster and shrimp is a surefire way to create a memorable and delicious meal. You get the best of both worlds: the rich, sweet flavor of lobster and the satisfying, juicy pop of shrimp. These 15 recipes show just how versatile this combination can be, taking you from cozy comfort food like mac and cheese to elegant dishes like risotto and bisque. Don’t be afraid to experiment in the kitchen. With these two seafood stars, you’re already halfway to an incredible culinary creation.