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.
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.
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Cheers! James & Elaine
Cast Iron Lobster Tails & Wild Shrimp
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.
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