Butter Marinated Lobster and Shrimp Kabobs



  • 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


  • 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!