🦞🦪 Garlic Butter Lobster and Scallops
🧂 Ingredients (Serves 2–3):
Seafood:
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2 lobster tails (about 5–6 oz each), split down the middle
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8–10 large sea scallops (patted dry)
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Salt and black pepper, to taste
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1–2 tbsp olive oil (for searing)
Garlic Butter Sauce:
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4 tbsp unsalted butter
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4 garlic cloves, minced
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Juice of 1/2 lemon (plus extra wedges for serving)
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1 tbsp fresh parsley, chopped
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Pinch of chili flakes (optional)
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Zest of 1/2 lemon (optional, for brightness)
🔥 Instructions:
1. Prep seafood:
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Pat scallops and lobster tails dry. Season lightly with salt and pepper.
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If lobster tails are in shell, split the shell with kitchen shears and loosen the meat slightly for even cooking.
2. Sear scallops:
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Heat 1 tbsp olive oil in a large skillet over medium-high heat.
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Once hot, add scallops and sear for 1.5–2 minutes per side until golden and just opaque inside. Remove and set aside.
3. Cook lobster:
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In the same pan (add more oil if needed), sear lobster tails flesh-side down for 2–3 minutes.
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Flip and cook shell-side down until meat is opaque and cooked through (another 3–4 minutes depending on size).
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Remove and set aside with scallops.
4. Make garlic butter sauce:
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Reduce heat to medium-low.
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Add butter to the pan. Once melted, add garlic and cook until fragrant (about 1 minute).
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Stir in lemon juice, zest, parsley, and optional chili flakes.
5. Return seafood to pan:
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Add lobster and scallops back to the pan briefly to coat with sauce.
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Spoon butter over the top for extra flavor.
🍽️ To Serve:
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Serve immediately with lemon wedges, over risotto, pasta, mashed potatoes, or crusty bread to soak up that butter.
🔁 Tips & Variations:
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Add white wine (1/4 cup) to the butter sauce for extra depth.
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Use shrimp if scallops aren’t available.
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Grill it: Brush lobster and scallops with oil and grill, then finish with garlic butter.
Want a surf & turf combo, oven-baked version, or a low-carb/keto side pairing?