Go Back
+ servings
Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice Bowl
5 from 2 votes

Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice

This Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice recipe is most certainly one that the family will love! Packed with great flavors, a bit of spiciness, and different textures, this recipe comes as an healthy alternative for all the seafood lovers. Topped over the healthiest rice to ever exist---wild rice, this bowl wins for the best in flavor for sure!

Course: Main Course
Keyword dinner, fall recipe, healthy bowl, kale, lobster, seafood, shrimp, southern, wild rice
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 servings
Creator Shanika | Orchids + Sweet Tea


  • 1 cup wild rice, cooked according to packaging!
  • 1 package Lobster claws, frozen (About 2 cups lobster meat)
  • 2 cups Jumbo shrimp, frozen + thawed
  • 6 Tbsps unsalted or vegan butter, divided
  • 1 leaves bunch of kale, removed from stems
  • 2 Tbsps olive oil
  • pinches of seal salt + black pepper
  • 2 garlic cloves, minced
  • 2 medium roma tomatoes, diced
  • 2 Tbsps parmesan cheese
  • pinch of cayenne pepper
  • 1 tsp red pepper flakes (Reduce for less heat!)
  • 1 tsp dried parsley
  • 1/2 tsp smoked paprika
  • 1/2 lemon, juiced


  1. Start by cooking the wild rice per packaging instructions. 

  2. Meanwhile, Preheat oven to 350 degrees Fahrenheit and add kale to a large baking sheet, drizzling with olive oil and sea salt and baking for 10-15 minutes, until brown and fully crisp. Remove from oven and set aside.

  3. To prepare the lobster, add lobster claws to boiling water and cook for 15-20 minutes, until outside of claws become bright red and "white matter" begins to appear on them. This means that it has cooked through. Drain and set aside to cool before removing lobster meat from claw shells. Once removed, lightly season lobster meat with sea salt and black pepper, set aside again.

  4. Then using a medium skillet heated on medium-high heat, add butter until fully melted. Add shrimp and cook on both sides (about 2-3 minutes), until pink and cooke through. Now, reduce heat slightly and add diced tomatoes, minced garlic, and season with sea salt, black pepper, smoked paprika, dried parsley, red pepper flakes, and a pinch of cayenne pepper. Toss everything well and continue to a cook for another minute or so until tomatoes soften.

  5. Lastly, prepare brown butter by adding 4 Tbsps of unsalted butter (or vegan if preferred) to a separate medium skillet on medium-high heat. Butter will begin to melt, foam and froth. Just stir occasionally and add 1 tsp of lemon juice and a pinch of red pepper flakes. Whisk brown bits from the bottom of the skillet and and remove form heat. **NOTE: Butter should look dark brown in color and almost burned.**

  6. To serve, add wild rice to a bowl, top with kale, shrimp, lobster, and drizzle brown butter over everything and a sprinkle of parmesan cheese.

  7. Add a slice of lemon if desired and don't forget your side of brown butter for extra dipping!

  8. Bon Appetite!