If you’re looking to impress your guests, celebrate a special occasion, or simply elevate a casual weeknight dinner, look no further than this indulgent garlic butter lobster and scallop recipe. Combining tender lobster tails with perfectly seared, juicy scallops, all drenched in a rich, flavorful garlic butter sauce, this dish is truly a celebration of seafood at its finest. The natural sweetness of the lobster and scallops pairs perfectly with the depth of garlic and the citrusy zing of lemon, creating a mouthwatering combination that will have everyone asking for seconds. Whether you’re a seasoned home cook or an adventurous seafood enthusiast, this recipe is designed to be both approachable and rewarding, making you feel like a professional chef in your own kitchen. So, let’s dive in and explore the step-by-step instructions for creating this luxurious and satisfying dish.
Ingredients
For the Garlic Butter Sauce:
- 8 tablespoons (1 stick) unsalted butter, softened
- 4 garlic cloves, finely minced (use fresh garlic for the best flavor)
- 1 teaspoon lemon zest, freshly grated from a ripe lemon
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- ¼ teaspoon crushed red pepper flakes (optional, for those who enjoy a spicy kick)
- ¼ teaspoon sea salt (or to taste)
- ⅛ teaspoon freshly ground black pepper (adjust to your preference)
- 1 tablespoon fresh parsley, finely chopped (for garnish)
For the Lobster and Scallops:
- 2 lobster tails (6-8 ounces each)
- 12 large, fresh sea scallops (about 1 pound)
- 2 tablespoons olive oil (or butter, for extra richness)
- ½ teaspoon sea salt (for seasoning)
- ¼ teaspoon freshly ground black pepper
- Lemon wedges (for serving)
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Sautéing and broiling
- Cuisine: Seafood
Step-by-Step Instructions
Preparing the Lobster Tails
- Begin by using kitchen scissors or a sharp knife to carefully cut along the top shell of each lobster tail. Be sure to stop just before the tail fan so the meat stays attached.
- Gently pull the lobster meat out of the shell, keeping it attached at the base. Lay the lobster meat on top of the shell, making a small slit down the middle to allow for better cooking.
- Season the lobster meat generously with a pinch of sea salt and freshly ground black pepper. Set the prepared lobster tails aside as you move on to the next steps.
Prepping the Scallops
- Pat the scallops dry with a paper towel to absorb any excess moisture. This is a crucial step because excess moisture prevents the scallops from searing properly. A dry surface ensures a beautiful, golden-brown crust.
- Season both sides with salt and pepper, ensuring an even coating.
Making the Garlic Butter Sauce
- In a small saucepan, melt the butter over medium heat, allowing it to fully melt without browning. If the butter starts to brown, lower the heat slightly to avoid a burnt flavor.
- Add the minced garlic and sauté for 1-2 minutes until the garlic becomes fragrant and golden. Be careful not to burn the garlic, as this can introduce a bitter taste to the sauce.
- Stir in the freshly grated lemon zest, freshly squeezed lemon juice, crushed red pepper flakes, sea salt, and black pepper. Reduce the heat to low and allow the sauce to simmer for 2-3 minutes to let the flavors meld together.
- Remove from heat and stir in the chopped parsley. Set the sauce aside to keep it warm, but be sure it doesn’t boil, as this could cause the butter to separate.
Cooking the Lobster Tails
- Preheat your broiler to high and position the oven rack about 6 inches from the heat source. The broiler should be very hot to cook the lobster tails quickly and evenly.
- Brush the prepared lobster tails generously with the garlic butter sauce, making sure to coat the meat thoroughly.
- Place the lobster tails on a baking sheet lined with aluminum foil or parchment paper for easy cleanup. Broil for 8-10 minutes, basting with additional sauce halfway through. The lobster is done when the meat is opaque and slightly firm to the touch. Be sure to keep a close eye on them to avoid overcooking.
Step 5: Searing the Scallops
- Heat the olive oil (or butter) in a large skillet over medium-high heat. The oil should shimmer but not smoke, indicating it’s ready for the scallops.
- Once the oil is hot, add the scallops to the skillet in a single layer, making sure they do not touch each other. Crowding the pan will cause the scallops to steam instead of sear.
- Sear the scallops for 2-3 minutes on each side until golden brown and caramelized. Avoid moving them during the searing process to achieve that perfect crust. Once done, remove the scallops from the skillet and set aside.
Combining and Serving
- Arrange the cooked lobster tails and seared scallops on a serving platter, ensuring they are visually appealing and easy for guests to enjoy.
- Drizzle the remaining garlic butter sauce over the lobster and scallops, making sure to coat the seafood generously.
- Garnish the dish with lemon wedges and extra fresh parsley for a pop of color and added flavor. Serve immediately for the best experience.
Tips for Perfecting the Dish
- Choosing Seafood: For the best flavor and texture, opt for fresh lobster tails and dry sea scallops. If you must use frozen scallops, ensure they are completely thawed and patted dry before cooking.
- Dry Scallops Thoroughly: Moisture prevents a good sear, so it’s essential to dry the scallops completely before placing them in the hot skillet.
- Don’t Overcook: Both lobster and scallops become rubbery when overcooked. Keep a close eye on them and check their doneness to ensure a tender, succulent result.
- Butter Management: Keep the garlic butter sauce warm but not boiling to prevent separation. If needed, gently reheat it before serving.
Variations
- Spicy Kick: If you love heat, increase the amount of crushed red pepper flakes or add a small dash of cayenne pepper to the garlic butter sauce for an extra fiery punch.
- Herbaceous Twist: Experiment with different herbs like fresh dill, tarragon, or chives instead of parsley for a unique twist on the flavor profile.
- Wine Infusion: For added depth, deglaze the skillet with a splash of white wine before adding the butter sauce to the scallops. This will impart a subtle acidity and richness.
- Vegetable Pairing: Serve the lobster and scallops over a bed of sautéed spinach, grilled asparagus, or roasted vegetables for a complete, well-rounded meal.
Conservation and Storage
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. To preserve the quality of the seafood, avoid leaving it at room temperature for extended periods.
- Freezing: While scallops and lobster freeze well, their texture may change after thawing. For best results, freeze the cooked seafood in a freezer-safe container for up to 1 month.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of butter or stock to maintain moisture and prevent dryness. Avoid microwaving, as this can further degrade the texture of the seafood.
Serving Suggestions
- Side Dishes: This dish pairs beautifully with garlic mashed potatoes, creamy risotto, wild rice, or crusty bread to soak up the rich garlic butter sauce.
- Wine Pairing: For a perfect pairing, serve this dish with a crisp, full-bodied Chardonnay or a bright, citrusy Sauvignon Blanc. These wines complement the buttery seafood flavors and add a refreshing contrast.
- Presentation: Garnish the dish with microgreens, edible flowers, or extra lemon slices for an elegant and visually stunning presentation.
Frequently Asked Questions
Can I use frozen seafood?
Yes, you can use frozen lobster tails and scallops, but be sure to thaw them completely before cooking. Pat them dry to remove excess moisture, which will help achieve the best texture when searing.
What if I don’t have a broiler?
If you don’t have a broiler, you can bake the lobster tails at 400°F for 12-15 minutes instead. Ensure the meat is opaque and slightly firm when done.
Can I substitute shrimp?
Absolutely! Shrimp works just as well as lobster and scallops in this dish. It cooks faster, so be sure to adjust the cooking time accordingly.
Conclusion
Garlic butter lobster and scallop is more than just a meal—it’s an experience. The rich, garlicky sauce enhances the natural sweetness of the seafood, creating a dish that feels luxurious yet achievable. Whether you’re hosting a dinner party or treating yourself, this recipe offers endless opportunities for customization and flair. Elevate your culinary repertoire with this show-stopping dish and savor every bite of its exquisite flavors.
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Garlic Butter Lobster and Scallop
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This garlic butter lobster and scallop dish is rich, buttery, and packed with flavor. Perfect for a luxurious dinner, it combines tender lobster tails and seared scallops in a delicious garlic butter sauce. Serve with pasta, rice, or crusty bread to soak up the sauce!
Ingredients
- 2 lobster tails, split in half lengthwise
- 8 large sea scallops, patted dry
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Garlic Butter Sauce:
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
- 1/4 cup white wine (or seafood stock)
Instructions
Prepare the Lobster:
- Using kitchen shears, cut along the top of each lobster shell and gently pull the meat out slightly. Season with salt and pepper.
Sear the Scallops:
- Heat olive oil in a large skillet over medium-high heat.
- Add scallops and sear for 2 minutes on each side until golden brown. Remove and set aside.
Cook the Lobster:
- In the same skillet, melt 2 tbsp butter.
- Add lobster tails, flesh side down, and cook for 2-3 minutes. Flip and cook another 3-4 minutes until opaque. Remove and set aside.
Make the Garlic Butter Sauce:
- Lower heat and add remaining butter. Stir in garlic and red pepper flakes.
- Pour in white wine and let it reduce for 1-2 minutes. Add lemon juice and zest.
Combine Everything:
- Return scallops and lobster to the skillet. Spoon garlic butter over them and let them warm for 1-2 minutes.
Garnish & Serve:
- Sprinkle with fresh parsley and serve immediately with your favorite side dish
Notes
- For extra flavor, baste the seafood with butter while cooking.
- Use high-quality butter for the best taste.
- If scallops release too much liquid, pat them dry before searing again.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Seafood, American
Keywords: Lobster, scallops, garlic butter, seafood, pan-seared