Here’s a restaurant-style way to make garlic butter lobster and scallops—rich, buttery, and perfect for a special meal:
Ingredients (serves 2)
- 2 lobster tails
- 8–10 large sea scallops
- Salt and freshly ground black pepper
- 2–3 tbsp olive oil
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1–2 tsp chopped fresh parsley (for garnish)
- Lemon wedges, for serving
Instructions
1. Prepare the seafood
- Lobster tails: Using kitchen shears, cut down the top of the shell and pull the meat slightly out. Pat dry, season with salt and pepper.
- Scallops: Pat dry with paper towels (this is key for searing), season with salt and pepper.
2. Cook the lobster
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Place lobster tails meat-side down, sear 2–3 minutes until lightly browned.
- Flip, add 2 tbsp butter and half the garlic. Spoon garlic butter over lobster while cooking 2–3 more minutes until opaque and cooked through. Remove lobster and set aside.
3. Cook the scallops
- In the same skillet, add remaining olive oil and let it get hot.
- Add scallops, leaving space between them. Sear 2–3 minutes per side until golden brown. Avoid overcrowding.
- During the last minute, add remaining butter, garlic, and a squeeze of lemon juice. Spoon butter over scallops.
4. Plate and serve
- Arrange lobster and scallops on a plate.
- Drizzle remaining garlic butter from the pan over the top.
- Garnish with parsley and serve with lemon wedges.
Tips for Success
- Don’t overcrowd the pan—you want a golden crust, not steaming.
- High heat is key for scallops; they cook quickly.
- Butter + garlic at the end ensures it doesn’t burn and stays flavorful.
If you want, I can also give a version with a creamy garlic white wine sauce that you can spoon over rice or pasta—very luxurious but still simple. Do you want me to do that?
