Description
Garlic Butter Lobster & Scallops turn an ordinary evening into a restaurant-quality feast right at home. Succulent seafood bathed in rich, herb-infused butter creates an effortless gourmet dinner that feels like a special celebration without complicated techniques.
Ingredients
Scale
Main Seafood Ingredients:
- 2 lobster tails (4 to 5 ounces/113 to 142 grams each), thawed if frozen
- 8 large sea scallops, patted dry
Butter and Oil Ingredients:
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
Seasoning and Garnish Ingredients:
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon crushed red pepper flakes (optional, for a little heat)
- Juice of 0.5 lemon
- Salt, to taste
- Black pepper, to taste
- Fresh chopped parsley, for garnish
- Lemon wedges, for serving
Instructions
- Pat your scallops completely dry with paper towels to ensure perfect searing. Thaw frozen lobster tails completely. Use kitchen scissors to split lobster shells lengthwise, gently lifting meat onto shell. Season both seafood types with ½ teaspoon salt and ¼ teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat (375°F). Carefully place 8 large sea scallops into hot pan. Sear precisely 2-3 minutes per side until golden brown without disturbing their surface.
- Remove scallops from skillet and set aside. Reduce heat to medium (325°F). Melt 2 tablespoons unsalted butter and add 3 minced garlic cloves. Sauté garlic for 60 seconds until fragrant.
- Position 2 lobster tails flesh-side down in butter mixture. Cook 4-5 minutes at 325°F, flipping once, until meat turns opaque and feels tender when pressed.
- Return scallops to skillet. Pour remaining 2 tablespoons butter, 1 teaspoon lemon juice, 1 teaspoon smoked paprika, and optional ½ teaspoon red pepper flakes over seafood.
- Warm everything together for 2-3 minutes at 325°F, continuously spooning sauce over proteins. Transfer to serving plate immediately.
- Garnish with 1 tablespoon fresh chopped parsley and serve with lemon wedges for squeezing.
Notes
- Fresh seafood makes all the difference, so select plump scallops and live lobster from a trusted fishmonger for optimal flavor.
- Pat the seafood completely dry before searing to achieve that perfect golden-brown crust without steaming.
- When melting butter, use low heat and watch carefully to prevent burning, creating a rich sauce that complements the delicate seafood.
- Serve immediately after cooking to preserve the tender texture and prevent overcooking, which can make scallops and lobster tough and rubbery.
- Prep Time: 10 minutes
- Cook Time: 12-16 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 500 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 210 mg