Sautéed Shrimp and Lobster with Lemon and Parsley
This recipe is very quick and easy, and the combination of shrimp and lobster is absolutely delicious. You can use any ratio of shrimp to lobster that you prefer and the recipe made in any amount needed. Serve this simple main dish for a special occasion or elegant entertaining.
- 1 pound medium or large shrimp
- 2 lobster tails, about 4 ounces each
- 2 tablespoons butter, preferably unsalted
- Salt and pepper to taste
- Juice of 1/2 lemon
- 3 tablespoons chopped fresh parsley
Peel the shrimp and devein. Remove the lobster from the shells as described in the notes below. Cut into pieces about the same size as the shrimp. Heat the butter in a 10-inch skillet over medium-high heat until golden. Add the shrimp and lobster; season with salt and pepper. Sauté, turning occasionally with tongs, until the shrimp turn pink and are just cooked through. Add the lemon juice and parsley. Toss again and serve immediately.
Notes: To remove the lobster from the shell, first cut a slit in the underside using kitchen shears. Using your hands, split the shell at the cut until you can get to the meat. Remove the meat with your fingers or, if necessary, use a fork to loosen it from the bottom shell until you can pull it out.