Garlic Butter Lobster and Scallops Recipe

Let’s Cook!

Step 1: Prep the Seafood

1. Using kitchen shears, cut through the top shell of each lobster tail and carefully remove the meat. Lay the meat on top of the shell. Set aside.
2. Pat the scallops dry with paper towels and season both sides with salt and pepper.

Step 2: Cook the Lobster Tails

1. In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat.
2. Add lobster tails, meat-side down, and cook for 3-4 minutes until shells turn bright red.
3. Flip, add half the minced garlic, and cook another 3-4 minutes until the meat is opaque and cooked through.
4. Squeeze half the lemon juice over the lobster and transfer to a plate. Keep warm.

Step 3: Sear the Scallops

1. In the same skillet, add remaining 2 tablespoons olive oil and heat over medium-high heat.
2. Add scallops and sear for 2-3 minutes per side until golden brown and cooked through. Remove and set aside.

Step 4: Make the Garlic Butter Sauce

1. Lower heat to medium. Add remaining 2 tablespoons butter to the skillet.
2. Once melted, add remaining garlic and cook 1 minute until fragrant.
3. Stir in remaining lemon juice and smoked paprika. Season with salt and pepper to taste.

Step 5: Combine and Serve

1. Return lobster and scallops to the skillet, spooning the sauce over the top.
2. Garnish with parsley (optional).
3. Serve immediately!

Tips & Tricks

• Perfectly Seared Scallops: Pat scallops completely dry before searing for a beautiful crust.
• Butter Bliss: Dividing the butter prevents burning and creates a richer sauce.
• Lemon Zest: Adjust lemon juice to your liking for the perfect balance of flavors.

Variations

• Spicy Kick: Add 1/4 teaspoon crushed red pepper flakes to the sauce.
• Wine Infusion: Add 1/4 cup dry white wine to the sauce for extra depth.
• Herby Delight: Stir in fresh thyme or rosemary to the garlic butter.

Frequently Asked Questions

Can I use frozen seafood?

Yes, thaw completely in the refrigerator before cooking.

How do I know when it’s done?

Lobster meat should be opaque and white; scallops should have a golden crust and be firm.

Can I make this ahead?

Best served fresh, but the sauce can be made ahead and refrigerated.

What can I substitute for lobster?

Shrimp or crab legs work well.

Serving Suggestions

• Rice or risotto
• Pasta (linguine or fettuccine)
• Crusty bread
• Grilled vegetables or a green salad

Enjoy this luxurious and surprisingly easy Garlic Butter Lobster and Scallops recipe! It’s perfect for impressing guests or treating yourself.