2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Chips
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....

Butter Marinated Lobster and Shrimp Kabobs
  • These decadent kabobs are the perfect summer treat, either as an appetizer or as the main event. Served with grilled sweet corn on the cob and a glass of fruity sangria, you know summer's here!
  • You can make the butter marinade ahead of time and keep it in the refrigerator for up to a week.
  • As an appetizer, you can just use one shrimp and one chunk of lobster per kabob.
  • In place of fresh lobster meat or frozen tails, you can also use raw Florida slipper lobster meat.
  • Vegetables are optional for these kabobs. I like to do the seafood only and serve them over grilled veggies or with fresh corn.



  • 1/4 lb unsalted butter (1 stick)
  • 1/4 cup fresh shallots, diced
  • 1/4 cup dry white wine (drinkable) at room temperature
  • 2 large sprigs fresh lemon thyme
  • 2 large sprigs fresh thyme
  • 2 large sprigs fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon  black pepper

Seafood: 1/4 pound of each per person

  • Lobster meat, fresh* or frozen, cut into chunks.
  • Shrimp, peeled and deveined (Gulf of Mexico) 21/25 count


 *Partially cook live lobster 3 minutes in boiling water and remove meat from shell.

  • Melt butter in saute pan, add shallots, cook until tender. Add herbs, simmer 2 minutes. Pour contents of pan through a strainer. Add wine, salt, pepper and whisk thoroughly.
  • Marinate seafood at room temperature for an hour
  • Shake off excess marinade and cook over a medium hot fire directly about 2 to 3 minutes per side.
  • Each kabob is enough for a single serving and this marinade recipe is enough for 10 to 12 kabobs. Enjoy!
Dirk's Fish and Gourmet Shop © 2015