Ingredients (serves 2–3)
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2 lobster tails (or 1–2 whole lobsters, split)
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8–10 large sea scallops
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4–5 tbsp unsalted butter
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3–4 garlic cloves, minced
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1–2 tsp fresh lemon juice
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Salt and pepper to taste
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Fresh parsley, chopped (for garnish)
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Optional: pinch of red pepper flakes for heat
Step-by-Step Cooking Instructions
1. Prepare the seafood:
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Pat lobster tails and scallops dry.
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Season both lightly with salt and pepper.
2. Cook the lobster tails:
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Option A – Sear: Heat 1–2 tbsp butter in a skillet over medium-high heat. Place lobster tails shell-side down and cook for 5–6 minutes until the meat is opaque and slightly browned.
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Option B – Boil/steam: Boil water, steam lobster tails for 5–7 minutes until meat is opaque, then finish in butter for flavor.
3. Cook the scallops:
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Heat a separate skillet over high heat. Add 1–2 tbsp butter.
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Sear scallops for 2–3 minutes per side until a golden crust forms. Don’t overcrowd the pan!
4. Make the garlic butter sauce:
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In the lobster skillet (or a small pan), melt 2–3 tbsp butter.
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Add minced garlic and sauté for 30–60 seconds until fragrant.
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Stir in lemon juice, salt, pepper, and optional red pepper flakes.
5. Combine and serve:
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Toss scallops and lobster in the garlic butter sauce.
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Garnish with chopped parsley and a squeeze of extra lemon if desired.
Serving suggestions:
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Over rice, creamy risotto, or alongside roasted vegetables.
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A glass of crisp white wine like Sauvignon Blanc or Chardonnay pairs beautifully.
If you want, I can give you a timing chart for cooking lobster and scallops together perfectly, so everything comes out hot and juicy without overcooking. It’s a game-changer. Do you want me to do that?
