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You are here: Home / Seafood / Cast Iron Lobster Tails & Wild Shrimp

Cast Iron Lobster Tails & Wild Shrimp

September 29, 2020 by zimmysnook Leave a Comment

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Two lobster tails on a cast iron skilled cooked in the Ooni Koda 16 oven.

Cast Iron Lobster Tails & Wild Shrimp in the Ooni Koda 16 outdoor oven. It’s a great combination of baking & broiling as the heat rolls down from the top of the oven. Lemon, garlic and honey bring delicious flavours to these succulent seafood treasures!

This recipe was cooked on the Ooni Dual Sided Grizzler Plate using my Ooni Koda 16 oven. Proud Ooni Ambassador. Opinions in this post are my own.

Butterfly the lobster tails

Using kitchen shears, cut down the center of the top shell, all the way to the tail.

Using kitchen shears, cut down the center of the top shell, all the way to the tail.
Lobster meat has been up over the shell.

Use your thumbs and fingers to spread the shell, and gently separate the meat from the shell. Leave the end attached to the tail fin. Pull lobster meat above the shell. Slightly push together the empty shell underneath and place the row of meat on top.

Place the lobster tails (meat side up) on the cast iron pan, and brush lobster tails liberally with butter mixture.

Add the shrimp to the marinade and mix well to coat.

Place the cast iron pan into the hot oven with the tails as far away from the flame as possible and turn the oven down to medium. the hottest part of the oven will hover around 500°F. Cook lobster for 3 minutes. Remove cast iron from oven and turn the tails 180° (meat side still up), brush with more butter.

Add the shrimp to the cast iron pan (closer to the flame). Put cast iron into oven and cook for 2 minutes. Remove cast iron and flip shrimp. Return cast iron to the oven and turn the heat back to high.

Cook until the meat is opaque and slightly browned 2 minutes more. Total cook time approximately 7-8 minutes.

A lobster tail is fully cooked when it turns opaque, white, and the shell turns bright red. If the lobster still looks grey it’s not cooked – if it is white and pink, it’s done. Fully cooked lobster will be 140°F internal temperature.

Finish your lobster tails & shrimp with fresh parsley and serve with a squeeze of lemon.

Two Lobster Tails & Shrimp on the Ooni griddle plate

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Two Lobster Tails & Shrimp on the Ooni griddle plate

Cast Iron Lobster Tails & Wild Shrimp

Lobster tails and shrimp done in the Ooni outdoor oven. It’s a great combination of baking & broiling as the heat rolls down from the top of the oven. Lemon, garlic and honey bring delicious flavours to these succulent seafood treasures!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 8 mins
Total Time 17 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 2 People

Ingredients
  

Ingredients:

  • 2 6-7-ounce lobster tails
  • 8-12 large Wild Argentinian shrimp peeled and deveined

Butter for lobster tails:

  • ¼ cup butter – melted
  • 1 tablespoons olive oil
  • ½ tablespoon freshly squeezed lemon juice
  • ½ tablespoon honey
  • 1 garlic glove minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper

Shrimp marinade:

  • 3 tablespoons olive oil
  • 2 tablespoons Peperoncini Piccanti chopped hot peppers in oil
  • 1 tablespoon freshly squeezed lemon juice
  • ½ tablespoon sriracha
  • ½ tablespoon honey
  • 1 garlic glove minced
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper

For serving:

  • 2 tablespoons chopped flat-leaf parsley
  • 1 lemon halved

Instructions
 

  • Preheat the Ooni gas outdoor oven on high.

Butterfly the lobster tails:

  • Using kitchen shears, cut down the center of the top shell, all the way to the tail.
  • Use your thumbs and fingers to spread the shell, and gently separate the meat from the shell. Leave the end attached to the tail fin. Pull lobster meat above the shell. Slightly push together the empty shell underneath and place the row of meat on top.
  • Place the lobster tails (meat side up) on the cast iron pan, and brush lobster tails liberally with butter mixture.
  • Add the shrimp to the marinade and mix well to coat.
  • Place the cast iron pan into the hot oven with the tails as far away from the flame as possible and turn the oven down to medium. Cook lobster for 3 minutes. Remove cast iron from oven and turn the tails 180° (meat side still up), brush with more butter.
  • Add the shrimp to the cast iron pan (closer to the flame). Put cast iron into oven and cook for 2 minutes. Remove cast iron and flip shrimp. Return cast iron to the oven and turn the heat back to high. Cook until the meat is opaque and slightly browned, about 2 minutes more per ounce of individual tail.
  • Finish your lobster tails & shrimp with fresh parsley and serve with a squeeze of lemon.

Notes

No outdoor oven? Make this recipe on the bottom rack of your oven using convection broil.
Keyword cast iron lobster, Ooni Koda 16 recipes, ooni koda recipes, ooni oven recipes, ooni recipes not pizza, ooni skillet recipes, recipes for ooni pizza oven
Tried this recipe?Let us know how it was!

More of my favourite Ooni recipes (not pizza) to enjoy!

  • Wood-Fired Baked Ham with Brown Sugar Glaze
  • Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce
  • Wood-Fired Sweet Potato Casserole
  • Sizzling Steak Fajitas
  • Cast Iron Lobster Tails & Wild Shrimp
  • Savoury Apple-Brie Hand Pies

Filed Under: Mains, Ooni Oven Recipes, Seafood Tagged With: cast iron recipe, grilled lobster, Lobster, lobster recipe, Ooni Koda 16 recipes, ooni not pizza recipes, Ooni oven recipes, ooni pizza oven, ooni skillet recipes, pizza oven, shrimp, shrimp recipe

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