Ingredients:
- For the Lobster:
- 2 lobster tails
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
- For the Scallops:
- 1/2 lb sea scallops, patted dry
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Prepare the Lobster Tails: Using kitchen shears, carefully cut through the top of each lobster tail shell lengthwise. Gently pull the lobster meat out, keeping it attached at the base, and rest it on top of the shell.
- Make Garlic Butter: In a small bowl, combine melted butter, minced garlic, lemon juice, paprika, salt, and pepper. Brush the mixture generously over the lobster tails.
- Broil the Lobster: Preheat your oven’s broiler. Place the lobster tails on a baking sheet and broil for 8–10 minutes, or until the meat is opaque and cooked through. Baste with more garlic butter halfway through.
- Sear the Scallops: Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Sear them for 2–3 minutes per side until golden brown and slightly firm to the touch. Remove from the skillet.
- Garlic Butter for Scallops: In the same skillet, melt butter and add minced garlic. Cook for 1 minute until fragrant, then return the scallops to the pan and coat them in the garlic butter.
- Serve: Plate the lobster tails and scallops together, garnished with fresh parsley and a drizzle of garlic butter. Pair with lemon wedges for extra zest.
This dish is perfect for special occasions or a romantic dinner. Let me know if you’d like pairing suggestions or variations!