In a bowl, combine the garlic butter ingredients and mix well. In a separate bowl, combine the spicy marinade ingredients and mix well. Set aside.

Add the shrimp to the marinade and mix well.

Fire up your Ooni pizza oven. Aim for 650°F to 700°F (340 to 370˚C) on the stone baking board inside. You can check the temperature quickly and easily using an infrared thermometer.

Butterfly the lobster tails with a pair of sharp scissors. Cut through the top of the shell from the open end down to the tail. Spread the shell to separate the meat and gently pull the meat out and on top, then pinch the shell to close.

Lay the lobster tails flesh side up and place at the front right corner of the cast iron pan. Brush liberally with the garlic butter mixture.

Place the pan in the oven with the lobster tails as far away from the flame as possible and reduce the flames to medium. Cook for 3 minutes, then turn the tails 180 degrees (meat side still up) and brush with more butter.

Add the shrimp to the opposite side and return the pan to the oven to cook for 2 minutes. Flip the shrimp and increase the flames back to high. Cook for a further 2 minutes, or until the skin has turned opaque and slightly browned.

Check that your lobster tails are opaque, white, and with a bright red shell. (If the meat looks gray, it’s not done.) Fully cooked lobster will have a 140°F internal temperature.

Remove the cooked seafood and finish with a sprinkle of fresh parsley and a squeeze of lemon.