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Garlic butter lobster tails and spicy wild shrimp cooked in a cast iron pan, using a garlic butter lobster tail recipe

Garlic Butter Lobster Tails and Spicy Wild Shrimp

This simple but delicious recipe from Canada-based food blogger James “Zimmy” Synowicki (@zimmysnook) is the perfect weekend or holiday treat to bring out the best of your local seafood produce. Beautifully buttery and succulent lobster tails are paired with zingy garlic and sweet honey, then nestled with spicy wild shrimp in a hot pepper marinade. Pair with a chilled glass of white wine for ultimate indulgence.

Note: This recipe calls for Peperoncini Piccanti, an imported chopped and spicy oil-marinated pepper condiment from Puglia, Italy. If you can’t find Peperoncini Piccanti, just use your favorite spicy chile paste.

Ooni Infrared Thermometer
Ooni Dual Sided Grizzler Plate / Ooni Cast Iron Pan

For the butter
4 tablespoons (60 grams) melted butter
1 tablespoon (14 grams) extra-virgin olive oil
½ tablespoon (7 grams) freshly squeezed lemon juice
½ tablespoon (11 grams) honey
1 garlic clove, minced
½ teaspoon (3 grams) salt
½ teaspoon (2 grams) freshly ground pepper

For the shrimp marinade
3 tablespoons (42 grams) extra-virgin olive oil
2 tablespoons (28 grams) Peperoncini Piccanti or other chile paste
1 tablespoon (14 grams) lemon juice
½ tablespoon (7 grams) sriracha
½  tablespoon (11 grams) honey
1 garlic clove, minced
½ teaspoon (2 grams) paprika
½ teaspoon (3 grams) fine sea salt or kosher salt
½ teaspoon (2 grams) freshly ground black pepper

The seafood
2 lobster tails
8 to 12 large wild shrimp (peeled and deveined)

To finish
handful fresh parsley, coarsely chopped
juice of one lemon

In a bowl, combine the garlic butter ingredients and mix well. In a separate bowl, combine the spicy marinade ingredients and mix well. Set aside. 

Add the shrimp to the marinade and mix well. 

Fire up your Ooni pizza oven. Aim for 650°F to 700°F (340 to 370˚C) on the stone baking board inside. You can check the temperature quickly and easily using an infrared thermometer.

Butterfly the lobster tails with a pair of sharp scissors. Cut through the top of the shell from the open end down to the tail. Spread the shell to separate the meat and gently pull the meat out and on top, then pinch the shell to close.

Lay the lobster tails flesh side up and place at the front right corner of the cast iron pan. Brush liberally with the garlic butter mixture.

Place the pan in the oven with the lobster tails as far away from the flame as possible and reduce the flames to medium. Cook for 3 minutes, then turn the tails 180 degrees (meat side still up) and brush with more butter.

Add the shrimp to the opposite side and return the pan to the oven to cook for 2 minutes. Flip the shrimp and increase the flames back to high. Cook for a further 2 minutes, or until the skin has turned opaque and slightly browned.

Check that your lobster tails are opaque, white, and with a bright red shell. (If the meat looks gray, it’s not done.) Fully cooked lobster will have a 140°F internal temperature.

Remove the cooked seafood and finish with a sprinkle of fresh parsley and a squeeze of lemon. 

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