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Garlic Butter Lobster Tails and Spicy Wild Shrimp

Garlic Butter Lobster Tails and Spicy Wild Shrimp

This incredible recipe from @zimmysnook is the perfect weekend or holiday treat to bring out the best of your local seafood produce. Beautifully buttery and succulent lobster tails paired with zingy garlic and sweet honey, nestled with spicy wild shrimp in a hot pepper marinade. Pair with a chilled glass of white wine for ultimate indulgence!

Ooni Dual Sided Grizzler Plate / Ooni Cast Iron Pan

2 lobster tails
8-12 large wild shrimp (peeled and deveined)

For the Butter
60g melted butter
1 tbsp olive oil
½ tbsp freshly squeezed lemon juice
½ tbsp honey
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

For the Shrimp Marinade
3 tbsp olive oil
2 tbsp Peperoncino Piccante (chopped hot peppers in oil)
1 tbsp lemon juice
½  tbsp sriracha
½  tbsp honey
1 garlic clove, minced
½ tsp paprika
½ tsp salt
½ tsp freshly ground pepper

To finish
Handful fresh parsley, coarsely chopped 
Lemon, for squeezing

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 340-370˚C (650°F – 700°F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Butterfly the lobster tails with a pair of sharp scissors. Cut through 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 Ooni Dual Sided Grizzler Plate or 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° (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 your lobster tails are opaque, white, and with a bright red shell. If the meat looks grey, it’s not done. Fully cooked lobster will be 140°F internal temperature.

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

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