Garlic Butter Lobster and Scallops
Servings: 2–4
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
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2 lobster tails (6–8 oz each), split and meat exposed
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8 large sea scallops, patted dry
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4 tablespoons unsalted butter
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2 cloves garlic, minced
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1 tablespoon olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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1 teaspoon paprika (optional)
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1 tablespoon fresh lemon juice
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1 tablespoon chopped fresh parsley
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Lemon wedges, for serving
Instructions
1. Prepare the Lobster
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Cut the top shell of the lobster tails lengthwise and gently lift the meat to rest on top.
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Season the lobster meat with salt, pepper, and paprika.
2. Sear the Scallops
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Heat 1 tablespoon butter and olive oil in a skillet over medium-high heat.
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Add scallops and sear for 2–3 minutes per side until golden brown and opaque.
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Remove from skillet and set aside.
3. Cook the Lobster
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In the same skillet, add 2 tablespoons butter.
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Place lobster tails meat-side down for 2–3 minutes, then flip and cook another 2–3 minutes until the lobster meat is opaque and cooked through.
4. Make Garlic Butter Sauce
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Reduce heat to medium. Add remaining 1 tablespoon butter and minced garlic. Sauté for 1 minute until fragrant.
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Stir in lemon juice and parsley. Pour the sauce over the lobster and scallops.
5. Serve
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Arrange lobster and scallops on a plate.
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Spoon garlic butter sauce over the seafood.
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Serve with lemon wedges and sides like roasted vegetables, rice, or a fresh salad.
Tips
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Pat scallops completely dry before searing to get a perfect golden crust.
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Avoid overcooking; scallops should be firm but tender, lobster opaque and juicy.
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Optional: add a splash of white wine to the garlic butter sauce for extra depth.
If you want, I can also give a one-pan oven-baked version with garlic butter that keeps both lobster and scallops tender and juicy. Do you want that version?
