Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter

Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter

RyanVF 1

"About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that I am a much happier cook. This recipe is sure to be a hit around your dinner table this holiday season! Serve with pasta or rice."

Ingredients 40 m {{adjustedServings}} servings 558 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 59.1 g
  • 118%
  • Cholesterol:
  • 486 mg
  • 162%
  • Sodium:
  • 1037 mg
  • 41%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
  2. Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
  3. Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
  4. Remove from heat and stir in the Key lime juice mixture until melted.
Tips & Tricks
Spicy Coconut Shrimp Bisque

See how to make a quick shrimp bisque with spicy Asian flavors.

How to Make Simple Garlic Shrimp

Watch as Chef John reveals the secrets to making perfect garlic shrimp.

Rate recipe

Your rating


Reviews 3

  1. 3 Ratings


I am of the opinion that to do anything with a lobster tail but broil it and serve it with nothing more than hot drawn butter is to insult it - until I tried this recipe. (Hubs requested something other than the usual broiled tail) As this recipe's first reviewer, to be most helpful to others I followed the recipe as closely as possible. But there was just too much "heat" for Hubs' sensitive innards so I used only 1/3 of the hot pepper sauce (I used Tabasco) called for. It was the perfect amount for both of us. I varied the cooking instructions just a tad - first, it was difficult to mix the lime juice with the butter and hot pepper sauce but melting it slightly took care of that issue. Also, since shrimp and lobster cooks (and can overcook!) so quickly, I cooked it first, then removed it from the pan before cooking the mushrooms - it didn't need that extra 5 minutes in the pan while the mushrooms cooked with the garlic and white wine. I returned the shrimp and lobster back to the pan once the mushrooms were cooked, then stirred in the butter/lime juice mixture. Upon serving I gave it a sprinkle of color with some chopped green onion. I couldn't get enough of this! The wine, garlic, lime juice and hot sauce contributed just "a little something" to take this dish beyond ordinary without camouflaging the sweet, tender, buttery, meaty taste of the Florida lobster tails and shrimp. An excellent dish, simply prepared with just a few quality ingredients, as most good dishes are.


I thought this was nice, but the shrimp kind of overwhelms the lobster.


I excluded the lobster tails from this recipe because I do not like the taste of lobster but this dish was delicious, and fast to cook, definitely recommend!