Garlic Butter Lobster and Scallops

Description

This dish is a luxurious surf-and-surf experience, pairing sweet, tender lobster tails with buttery seared scallops. Both are kissed with garlic butter, fresh herbs, and a splash of lemon for brightness. Perfect for a romantic dinner, special celebration, or when you simply want to indulge in restaurant-quality seafood at home.

Ingredients for Garlic Butter Lobster and Scallops

• Lobster tails – 2 large (about 8 oz each) or 4 small (about 4–5 oz each)

• Sea scallops – 1 lb (10–12 large)

• Butter – 6 tbsp (unsalted, divided)

• Olive oil – 2 tbsp

• Garlic – 4 cloves (minced)

• Fresh parsley – 2 tbsp (chopped)

• Fresh thyme or rosemary – 1 tsp (optional)

• Lemon juice – 2 tbsp (freshly squeezed)

• Paprika – ½ tsp

• Salt & pepper – to taste

Instructions

1. Prepare the Lobster

   • Using kitchen shears, cut the top shell of each lobster tail lengthwise. Loosen the meat from the shell and rest it on top for even cooking. Season lightly with salt, pepper, and paprika.

2. Sear the Lobster

   • In a large skillet over medium heat, melt 2 tbsp butter with 1 tbsp olive oil. Place lobster tails meat side down for 2–3 minutes until lightly golden. Flip, add 1 minced garlic clove, and baste with butter for another 3–4 minutes until meat is opaque. Remove and keep warm.

3. Prepare the Scallops

   • Pat scallops dry thoroughly (this ensures a golden crust). Season lightly with salt and pepper.

   • In the same skillet, add 1 tbsp olive oil and 2 tbsp butter. Sear scallops for about 2 minutes per side until golden brown and slightly firm.

4. Make the Garlic Butter Sauce

   • Reduce heat to low, add remaining 2 tbsp butter, the rest of the garlic, lemon juice, and herbs. Stir until fragrant, about 30 seconds.

5. Combine and Serve

   • Return lobster and scallops to the skillet, spoon the garlic butter over the seafood, and serve immediately with lemon wedges.

Notes

• Fresh scallops (dry-packed) give the best sear — avoid water-packed scallops as they steam instead of sear.

• Lobster tails can also be broiled or grilled instead of pan-seared if you prefer.

• Make sure garlic is added after searing to prevent burning.

Tips

• Dryness is key for scallops — moisture prevents browning.

• Use medium heat for searing to avoid overcooking delicate seafood.

• For extra flavor, add a splash of white wine to the butter sauce before returning the seafood.

• If you like spice, add a pinch of red pepper flakes to the butter.

Servings

• Yield: 4 servings

• Serving size: 1 lobster tail (or ½ large) + 3 scallops with sauce

Nutritional Info (per serving, approx.)

• Calories: 380 kcal

• Protein: 36 g

• Fat: 22 g

• Saturated Fat: 11 g

• Carbohydrates: 2 g

• Fiber: 0 g

• Sugar: 0 g

• Sodium: 620 mg

Benefits

• High in lean protein – supports muscle health.

• Omega-3 fatty acids from seafood – good for heart and brain health.

• Low carb & keto-friendly – fits into low-carb diets.

• Rich in vitamins & minerals like selenium, zinc, and vitamin B12.

Q & A

Q: Can I use frozen lobster and scallops?
A: Yes, just thaw overnight in the fridge and pat dry before cooking.

Q: What side dishes go well with this?
A: Garlic mashed potatoes, asparagus, buttered corn, or a fresh green salad.

Q: Can I prepare this ahead?
A: The sauce can be made ahead, but cook seafood just before serving for best texture.

Q: How do I know the lobster is done?
A: The meat should be opaque white and firm, not translucent or rubbery.