Garlic Butter Lobster and Scallops is a luxurious seafood dish that brings together the sweet, tender richness of lobster tails and the delicate, buttery flavor of seared scallops. Bathed in a fragrant garlic butter sauce with hints of lemon and herbs, this dish is perfect for special occasions or when you simply want to treat yourself to something extraordinary. The lobster is broiled to perfection, while the scallops are pan-seared until golden and then finished in the same luscious garlic butter. Served with crusty bread, pasta, or a light salad, this meal is both indulgent and surprisingly easy to prepare in under 30 minutes.
Ingredients:
For the lobster:
- 2 lobster tails
- ¼ cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
For the scallops:
- ½ pound sea scallops, patted dry
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Prepare the lobster tails:
Using kitchen shears, carefully cut through the top shell of each lobster tail lengthwise. Gently pull the meat out, keeping it attached at the base, and rest it on top of the shell. This presentation not only looks elegant but also ensures even cooking. - Make the garlic butter for lobster:
In a small bowl, mix the melted butter with minced garlic, lemon juice, paprika, salt, and pepper. Brush this mixture generously over the exposed lobster meat. - 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 slightly browned on top. Baste with more garlic butter halfway through for extra flavor. Once done, garnish with chopped parsley and lemon wedges. - Sear the scallops:
While the lobster is broiling, heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. When the oil is hot and shimmering, add the scallops in a single layer. Sear for 2–3 minutes per side, or until they develop a golden crust and are just cooked through. Remove from the skillet and set aside. - Make garlic butter for scallops:
In the same skillet, reduce heat to medium and add the butter and minced garlic. Sauté for about 1 minute until fragrant. Return the scallops to the pan and spoon the garlic butter over them to coat. - Plate and serve:
Arrange the broiled lobster tails and scallops on a serving platter. Drizzle with any remaining garlic butter from the skillet. Garnish with fresh parsley and serve with lemon wedges. For a complete meal, pair with crusty bread, mashed potatoes, or a light pasta tossed in olive oil and herbs.
Tips & Variations:
- Don’t overcook the scallops: They should be just opaque in the center. Overcooking makes them rubbery.
- Add a splash of white wine to the garlic butter for a more complex sauce.
- For extra richness, finish the dish with a sprinkle of grated Parmesan or a drizzle of truffle oil.
- Make it a surf-and-surf pasta: Toss cooked linguine in the garlic butter and top with the lobster and scallops.
This dish is a celebration of simplicity and elegance—perfect for date nights, anniversaries, or when you want to impress without stress. If you’d like a tropical twist next time, we could add a coconut-lime beurre blanc or mango salsa. Just say the word!