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Gluten Free Honey Walnut Shrimp & Lobster


  • 2 4 oz. lobster tails, shells on
  • 1 lb. shrimp, peeled, tails on
  • Salt & Pepper to taste
  • Olive Oil


  • 1/2 Cup Mayonnaise
  • 2 Tablespoon Condensed Milk
  • 2-3 Tablespoons Honey

Candied Walnuts:

  • 1 Cup Walnuts, raw halves
  • 1/2 Cup Sugar
  • 1/2 stick Salted Butter, Melted


  • Preheat oven to 400.
  • In a bowl, mix walnuts, sugar, and melted butter.
  • Bake for about 5 minutes.
  • Remove from oven, stir walnuts and spread apart so that they don't cool into a big clump.
  • Let walnuts cool while you prepare the sauce.
  • In a bowl, mix mayonnaise, condensed milk and honey. Blend well.
  • Set aside.
  • Heat a cast iron pan and add a splash of olive oil.
  • Cut lobster tails in half lengthwise. We used scissors to cut the shell, then a knife to cut the tail in half.
  • Salt and pepper lobster to taste.
  • Place lobster in heated pan, shell side facing up.
  • Fry for a minute on medium high.
  • Add about 1/4 cup water to pan and cover. Cook for 3-4 minutes.
  • Remove cover, turn tails over, add another splash of water, and cook for 3-4 minutes longer or until done.
  • Remove from heat and set aside.
  • Add a splash more oil to the pan and heat.
  • Salt and pepper shrimp to taste, then add to the heated pan.
  • Fry shrimp on each side for about 2 minutes or until they are cooked.
  • Remove shrimp from heat.
  • In a large bowl, combine shrimp and walnuts.
  • Drizzle small amount of sauce over shrimp and walnuts, stirring until coated.
  • Place lobster and shrimp walnut mixture on plate and drizzle with more sauce to taste.
  • Serve with rice and enjoy!