Garlic Butter Lobster & Scallops
đź›’ Ingredients
- 2 lobster tails
- 8–10 large sea scallops
- Salt & black pepper
- 3 tbsp butter
- 1 tbsp olive oil
- 4–5 garlic cloves (minced)
- Juice of ½ lemon + zest
- 1 tbsp fresh parsley (chopped)
- Optional: pinch of chili flakes
👨‍🍳 Instructions
1. Prep the lobster
- Cut the shell down the center and gently pull the meat up (“butterfly” it).
- Pat dry and season lightly with salt and pepper.
2. Prep the scallops
- Remove side muscle if attached.
- Pat VERY dry (this is key for a good sear).
- Season just before cooking.
3. Sear the scallops
- Heat oil in a pan over medium-high heat.
- Add scallops and don’t move them for ~2 minutes.
- Flip and cook another 1–2 minutes until golden and just opaque.
- Remove and set aside.
4. Cook the lobster
- In the same pan, reduce heat to medium.
- Add 1–2 tbsp butter and place lobster tails meat-side down first.
- Cook 4–5 minutes, flipping halfway, until opaque and tender.
- Remove and set aside.
5. Make garlic butter sauce
- Lower heat. Add remaining butter and garlic.
- Cook 30–45 seconds (don’t brown).
- Add lemon juice, zest, parsley, and chili flakes if using.
6. Bring it together
- Return scallops and lobster to the pan.
- Spoon garlic butter over everything for 1 minute.
🍽️ Serve with
- Rice, mashed potatoes, or pasta
- Steamed asparagus or green beans
- Crusty bread (you’ll want every drop of that sauce)
🔥 Tips that matter
- Overcooking is the #1 mistake—pull seafood as soon as it’s opaque
- Dry scallops = golden crust; wet scallops = steaming
- Use fresh garlic, not jarred, for best flavor
- A splash of white wine can elevate the sauce
