Lobster Scampi Recipe

Indulge in the rich and savory flavors of lobster scampi with this delicious recipe. Whether you’re a seafood enthusiast or just looking to impress your guests, this dish is sure to please. In this article, we’ll guide you through the process of creating a mouthwatering lobster scampi that’s perfect for any occasion.

Lobster Scampi

What is Scampi?

When most people hear the word scampi they immediately think of shrimp swimming in a garlic
kissed sauce begging for chunks of crusty Italian bread to be dipped. The word scampi however
actually refers to type of lobster, the Norway lobster. It’s only fitting to combine the dish
associated with the term with a member of the same family as this langoustine also known as
the Dublin Bay prawn.

The scampi that we think of is entirely an Italian-American invention. Italian immigrants used to
the langoustine crustaceans often cooked with butter, olive oil, and garlic and served over pasta
or rice couldn’t find the same variety in the United States. Instead, they adapted to seafood that
was more readily available and affordable, shrimp. The dish began to be called shrimp prepared
scampi style before it was eventually shortened to shrimp scampi, or scampi.

The way the Italian immigrants prepared the shrimp was similar to the Italian version with butter,
olive oil, and garlic, with the addition of dry white wine. Scampi varies by region and country
however, with Britian often including breadcrumbs and serving it up with chips. However it’s
prepared, including this grilled lobster scampi recipe, it’s always delicious and never lasts long.
All you need are simple ingredients to accent the beautiful natural flavors of the seafood.

What is Scampi Lobster?

What is in a name? The term scampi lobster is kind of line saying canine dog. Scampi actually
refers to a species of lobster in the order of Decapoda. Nicknamed the sausage of the sea, it
can also be referred to as Norwegian lobster and schlobster, the muscular tail that is eaten is
referred to as scampi. These coral colored lobsters can grow up to ten inches and is considered
the most important commercial crustacean in Europe.

The preparation for lobster scampi, or scampi lobster, often referred to as simply “scampi,” or in
the style of scampi, is popular cooking method for various seafood dishes, particularly shrimp or
lobster. It involves cooking the seafood in a garlic, butter, and white wine sauce, resulting in a
rich and flavorful dish.

Common Components of a Scampi Recipe

A scampi dish is characterized by the use of garlic, butter, and white wine to create a savory
and aromatic sauce. The combination of these ingredients is what gives scampi its distinct flavor
profile. It varies by region but other common ingredients include olive oil, lemon juice, and
occasionally fresh herbs.

Scampi can be served over pasta or rice as a main course or on its own. It can also be served
as an appetizer usually with crusty bread or crostini for dipping up the sauce.

Why This Recipe Works

  • Easy Process – Whether you make grilled lobster scampi or baked lobster scampi, the
    process is simple. Just make your scampi butter, spoon it on to your succulent tails and
    cook to temperature, and enjoy!
  • Minimal Ingredients – Aside from the lobster tails all you need are simple ingredients
    like butter, garlic, shallots, and wine. There’s nothing complicated about the process or
    the shopping list!
  • Customizable – Besides being able to grill or bake the lobster tails you can also swap
    them out with other types of seafood and lobster. Feel free to baste this butter on whole
    lobsters that have been split and then sprinkle the lemon-scented panko breadcrumbs
    over them before baking.


  • Grill
  • Cast iron skillet or grill safe baking dish
  • Saucepan
  • Pasty brush
  • Instant read thermometer
  • Small Skillet
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Lobster Scampi

Lobster Scampi Recipe

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  • Total Time: 25
  • Yield: 4 1x


  • 2 lobster tails, split
  • Olive oil
  • Salt and pepper, or favorite rub
  • 4 garlic cloves, minced
  • 1 tbsp. shallots, finely chopped (about 1/2 a large shallot)
  • 1/4 tsp crushed red pepper flakes, or more to taste
  • 1/3 cup dry white wine
  • 8 tbsp. unsalted butter
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • A couple splashes of Worcestershire sauce
  • 1 1/2 tsp olive oil
  • 1/4 cup panko bread crumbs
  • 2 tbsp. flat leaf parsley, chopped
  • 1 tsp lemon zest


Directions For Grilled Lobster Scampi

  1. Prepare your grill for 2-zone cooking: Bank your charcoal to one side leaving a cooler side and a hot side. Allow your grill to heat to around 425 degrees. If making this on a gas grill don’t ignite all of your burners.
  2. Make the scampi butter. Add the garlic, shallots, crushed red pepper flakes, and white wine to a saucepan over medium heat. Allow it to come to a simmer, letting most of the wine reduce. Turn heat to low or move to indirect heat if on the grill. Add the butter and stir until it’s melted. Stir in the lemon juice, 1 teaspoon of the lemon zest, and parsley. Remove from the heat.
  3. Toast the panko bread crumbs: Heat a small skillet over medium heat with olive oil. Once warm add the panko. Stir frequently until the panko is golden. Remove from the heat and stir in the parsley and a teaspoon of lemon zest. Reserve for later.
  4. Prepare the lobster tails. Use kitchen shears or a sharp chef’s knife to split the tails in half. Brush the flesh with olive oil and lightly season with salt and pepper or your favorite seafood seasoning.
  5. Sear the lobster tails. Place the lobster tails flesh side down on the hot grate. Allow them to sear for 2-3 minutes or until they easily release from the grill.
  6. Baste with the scampi butter: Transfer the lobster tails to the cast iron skillet, flesh side up. Spoon some of the butter over each tail and place the skillet on the indirect side. Close the lid and allow the lobster tails to cook for another 6-10 minutes or until the internal temperature is 140 degrees.
  7. Finish with breadcrumbs: Remove the skillet from the grill and sprinkle on the toasted
    breadcrumbs. Serve with remaining butter and lemon wedges.

How to Bake Lobster Scampi

  1. Preheat your oven to 425 degrees.
  2. Make the scampi butter. Add the garlic, shallots, crushed red pepper flakes, and white wine to a saucepan over medium heat. Allow it to simmer, letting most of the wine reduce. Turn heat to low. Add the butter and stir until it is melted. Stir in the lemon juice, 1 teaspoon of the lemon zest, and parsley. Remove from the heat.
  3. Make your seasoned breadcrumbs: Add the panko, lemon zest, and parsley to a bowl and drizzle with enough olive oil to moisten. Toss to fully combine and set aside.
  4. Prepare the lobster tails. Use kitchen shears to cut through the top of the shell down to the tail fin. Use your fingers to gently ease the meat away from the shell and pull it up to rest on top of the shell. Remove the vein from the center of the tail and pat the meat dry.
  5. Baste the lobster tails. Place the lobster tails in an oven safe baking dish and spoon some of the butter over the top. Lightly season with salt and pepper. Sprinkle the lemon scented panko over the top. If desired you can add half a cup of white wine or water into the bottom of the baking dish to create a little extra moisture.
  6. Bake the lobster tails. Place them in the center rack in the center of the oven and let them bake 1 1/2 minutes per ounce or until their internal temperature is 140 degrees. Serve with lemon wedges and the remaining butter.



  • Make the scampi butter and brush over seared scallops for scallop scampi.
  • Replace the lobster tails with whole live lobsters that have been split. Generously spoon the lobster butter into the cavity and sprinkle the moistened panko breadcrumbs over the top. Allow them to bake on a baking sheet at 425 degrees, 1 1/2 minutes per ounce.
  • Brush this butter on shrimp skewers while grilling for grilled shrimp scampi. Make sure to
    check out the full guide for how to grill shrimp.
  • Author: Lobster Louie
  • Prep Time: 15
  • Cook Time: 10
  • Category: Main Course
  • Method: Baked or Grilled
  • Cuisine: Italian-American


  • Serving Size: 2-4

What Goes with Scampi Dinner

Lobster scampi pairs wonderfully with a range of spices and herbs, such as tarragon, chives,
and a pinch of cayenne pepper or crushed red pepper flakes for extra depth of flavor.
As an appetizer, lobster scampi complements options like shrimp cocktail, crab cakes, or a
classic seafood platter for a fantastic seafood-themed spread. See our favorite sides to serve with lobster.

To complete a meal, consider sides like garlic butter roasted asparagus, a light Caesar salad, or
buttered corn on the cob for a well-rounded dining experience.

Fresh, crisp vegetables like cucumber slices, bell pepper strips, and cherry tomatoes also make
ideal dippers for lobster scampi. They provide a refreshing contrast to the creamy goodness.
Pair your lobster scampi with a white wine like Chardonnay or Sauvignon Blanc, or a sparkling
wine like Champagne or Prosecco for a touch of elegance. See our article on the best wines to pair with lobster. Want to mix things up say prost with your favorite craft beer that pairs well with lobster.

Now that you have the recipe for lobster scampi, you’re ready to create a memorable seafood
dish that will delight you and your guests. Bon appétit!

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