Ah, now we’re talking luxury surf-and-turf vibes! Garlic butter lobster and scallops is rich, decadent, and surprisingly easy to make at home. Here’s a classic recipe:
Garlic Butter Lobster and Scallops
Ingredients (serves 2–3):
- 2 lobster tails (fresh or thawed)
- 8–10 sea scallops, cleaned and patted dry
- Salt and pepper to taste
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon fresh parsley, chopped
- Optional: pinch of red pepper flakes for heat
Instructions:
- Prep the lobster tails:
- Use kitchen shears to cut the top shell of each lobster tail. Pull the meat slightly out of the shell so it sits on top for even cooking.
- Season lobster meat with salt and pepper.
- Sear the scallops:
- Heat 1 tablespoon of butter in a skillet over medium-high heat.
- Sear scallops 2 minutes per side until golden brown and just opaque inside. Remove and set aside.
- Cook the lobster:
- In the same skillet, melt 2 tablespoons of butter with garlic over medium heat.
- Add lobster tails, spooning garlic butter over them. Cook 4–5 minutes per side, until lobster meat is opaque and cooked through.
- Finish with lemon and herbs:
- Add lemon juice, zest, and parsley to the pan. Toss scallops back in briefly to coat with the butter sauce.
- Serve:
- Plate lobster tails and scallops together. Drizzle with extra garlic butter from the pan.
- Pair with rice, mashed potatoes, or a crisp green salad.
💡 Chef Tip: For extra indulgence, add a splash of white wine to the butter while cooking lobster—it adds depth and a subtle acidity that balances the richness.
If you like, I can also give a one-pan roasted version that cooks lobster and scallops together in the oven with garlic butter, perfect for minimal cleanup. Do you want me to do that?
