You’re in for a serious treat — Garlic Butter Lobster and Scallops is pure luxury on a plate, but it’s surprisingly quick and easy to make at home. Think tender, sweet seafood bathed in rich garlic butter, finished with lemon and herbs. Restaurant-level, no reservation needed.
🦞🦪 Garlic Butter Lobster and Scallops
🕒 Time: 25–30 minutes
🍽 Serves: 2
💡 Best served with: rice, pasta, mashed potatoes, or crusty bread
🧾 Ingredients:
Seafood:
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2 lobster tails, split in half (or 1 whole cooked lobster, cut into pieces)
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6–8 large sea scallops, patted dry
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Salt and pepper, to taste
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1 tbsp olive oil (for searing)
Garlic Butter Sauce:
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4 tbsp unsalted butter
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4 cloves garlic, minced
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Juice of ½ lemon (plus wedges to serve)
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1–2 tbsp white wine or seafood stock (optional, for extra depth)
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1 tbsp chopped fresh parsley
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Pinch of red pepper flakes (optional, for a little heat)
🔪 Prep Tips:
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Scallops: Pat dry thoroughly — moisture = no sear.
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Lobster tails: Use kitchen shears to slice down the top shell and pull the meat up slightly for presentation.
👨🍳 Instructions:
1. Sear the scallops:
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Heat a large skillet over medium-high heat with 1 tbsp olive oil.
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Season scallops with salt and pepper.
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Sear for 2–3 minutes per side, until golden crust forms and they release easily. Remove and set aside.
2. Cook the lobster:
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In the same skillet, reduce to medium heat.
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Add 2 tbsp butter. Once melted, add lobster tails (meat-side down first if split).
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Cook 4–5 minutes total, flipping once, until meat is opaque and just cooked through. Remove and set aside with scallops.
3. Make the garlic butter sauce:
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Add remaining 2 tbsp butter to the pan.
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Stir in garlic, red pepper flakes (if using), and sauté 30 seconds.
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Add lemon juice and wine/stock (if using). Let simmer 1–2 minutes.
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Stir in parsley. Taste and adjust with salt/pepper or more lemon.
4. Finish and serve:
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Return scallops and lobster to the pan. Spoon garlic butter over the top.
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Serve hot with extra lemon wedges and fresh parsley.
🍽 Serving Ideas:
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Over buttery mashed potatoes or linguine.
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With crusty bread to mop up the sauce.
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Add steamed asparagus or roasted vegetables on the side.
✅ Tips:
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Don’t overcook the seafood — lobster turns rubbery fast, and scallops get tough.
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Deglazing with wine or broth helps pull all the flavor from the pan.
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Want to level it up? Add a splash of cream at the end for a creamy garlic butter sauce.
