Garlic butter lobster and scallops

Here’s a restaurant-style Garlic Butter Lobster and Scallops recipe—rich, buttery, garlicky, and perfectly seared. 🦞🥂

This serves 2–3 people.

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Garlic Butter Lobster and Scallops

Ingredients

• 2 lobster tails (about 6–8 oz each)
• 6–8 large sea scallops, patted dry
• 4 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme or parsley, chopped
• Salt & freshly ground black pepper
• Olive oil for searing

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Instructions

1. Prepare Lobster Tails

1. Using kitchen shears, cut top shell lengthwise and loosen meat from shell.
2. Season lobster meat with salt and pepper.

2. Sear Scallops

1. Heat a skillet over medium-high heat; add 1 tbsp butter + 1 tsp oil.
2. Pat scallops dry (key for a good sear).
3. Sear scallops 2–3 min per side until golden and opaque in the center. Remove and keep warm.

3. Cook Lobster

1. In the same skillet, add 2 tbsp butter and garlic.
2. Sauté garlic 30 sec until fragrant.
3. Add lobster tails, meat-side down first, and cook 3–4 minutes per side (depending on size).
4. Add lemon juice and thyme/parsley, spoon butter over lobster while cooking.

4. Combine

1. Return scallops to skillet for 1 minute to coat in garlic butter.
2. Plate scallops and lobster, drizzle with remaining garlic butter.

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Optional Add-Ons

• Sprinkle with parmesan for extra richness
• Serve over risotto, pasta, or mashed potatoes
• Add a splash of white wine while cooking lobster for depth

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Tips for Perfect Results

• Dry scallops: prevents steaming; ensures golden crust.
• Butter basting: keeps lobster tender and flavorful.
• Don’t overcook: scallops and lobster cook quickly—overcooking makes them rubbery.

If you want, I can also make a luxury version with truffle butter and white wine reduction that’s absolutely restaurant-quality.

Do you want me to do that?

Here’s a restaurant-style Garlic Butter Lobster and Scallops recipe—rich, buttery, garlicky, and perfectly seared. 🦞🥂

This serves 2–3 people.

---

Garlic Butter Lobster and Scallops

Ingredients

• 2 lobster tails (about 6–8 oz each)
• 6–8 large sea scallops, patted dry
• 4 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme or parsley, chopped
• Salt & freshly ground black pepper
• Olive oil for searing

---

Instructions

1. Prepare Lobster Tails

1. Using kitchen shears, cut top shell lengthwise and loosen meat from shell.
2. Season lobster meat with salt and pepper.

2. Sear Scallops

1. Heat a skillet over medium-high heat; add 1 tbsp butter + 1 tsp oil.
2. Pat scallops dry (key for a good sear).
3. Sear scallops 2–3 min per side until golden and opaque in the center. Remove and keep warm.

3. Cook Lobster

1. In the same skillet, add 2 tbsp butter and garlic.
2. Sauté garlic 30 sec until fragrant.
3. Add lobster tails, meat-side down first, and cook 3–4 minutes per side (depending on size).
4. Add lemon juice and thyme/parsley, spoon butter over lobster while cooking.

4. Combine

1. Return scallops to skillet for 1 minute to coat in garlic butter.
2. Plate scallops and lobster, drizzle with remaining garlic butter.

---

Optional Add-Ons

• Sprinkle with parmesan for extra richness
• Serve over risotto, pasta, or mashed potatoes
• Add a splash of white wine while cooking lobster for depth

---

Tips for Perfect Results

• Dry scallops: prevents steaming; ensures golden crust.
• Butter basting: keeps lobster tender and flavorful.
• Don’t overcook: scallops and lobster cook quickly—overcooking makes them rubbery.

If you want, I can also make a luxury version with truffle butter and white wine reduction that’s absolutely restaurant-quality.

Do you want me to do that?