That sounds absolutely delicious! The combination of garlic butter with tender lobster tails and juicy sea scallops is a perfect match, especially with the touch of fresh lemon juice and paprika for a pop of flavor.
Searing the scallops in butter and olive oil creates that golden crust on the outside while keeping them soft inside, and the lobster tails basted in garlic butter would be so succulent.
The lemon wedges and parsley add brightness, balancing the richness.
Ingredients:
For the Lobster:
2 lobster tails
1/4 cup unsalted butter, melted
3 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish
Lemon wedges for serving
For the Scallops :
1/2 lb sea scallops, patted dry
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
For the Lobster:
Prepare the Lobster Tails: Using kitchen shears, carefully cut through the top of each lobster tail shell lengthwise.
Gently pull the lobster meat out, keeping it attached at the base, and rest it on top of the shell.
Make Garlic Butter: In a small bowl, combine the melted butter, minced garlic, lemon juice, paprika, salt, and pepper.
Brush the garlic butter mixture generously over the lobster tails.
Broil the Lobster: Preheat your oven’s broiler. Place the lobster tails on a baking sheet and broil for 8-10 minutes, or until the lobster meat is opaque and cooked through.
Baste with more garlic butter halfway through. Garnish with fresh parsley and serve with lemon wedges.
For the Scallops:
Sear the Scallops: In a large skillet, heat olive oil over medium-high heat.
Season the scallops with salt and pepper.
Sear the scallops for 2-3 minutes per side until they are golden brown and slightly firm to the touch.
Remove the scallops from the skillet and set aside.
Make Garlic Butter for Scallops: In the same skillet, melt the butter and add the minced garlic.
Cook for 1 minute until fragrant, then return the scallops to the pan and coat them in the garlic butter.
Serve:
Plate the Dish: Serve the garlic butter lobster tails and scallops together, garnished with fresh parsley and a drizzle of the garlic butter from the skillet.
Pair with a side of lemon wedges for extra zest.
For a delicious twist on Garlic Butter Lobster and Scallops, try adding a splash of white wine to the garlic butter sauce for extra depth and complexity.
If you enjoy a little heat, a pinch of crushed red pepper flakes can bring a subtle kick that complements the garlic and lemon flavors beautifully.
Fresh herbs like thyme or basil also add a unique touch; thyme brings an earthy note, while basil adds a refreshing sweetness.
For a decadent option, sprinkle a bit of grated Parmesan on the lobster tails before broiling to create a golden, cheesy crust.
You could even try a Cajun twist by seasoning the lobster and scallops with Cajun spice instead of paprika for a warm, bold flavor profile.
To achieve a creamy sauce, consider adding a small splash of heavy cream to the butter sauce for the scallops, giving it a rich texture.
For the perfect sear on scallops, make sure they’re patted dry so they develop that irresistible golden crust when seared over high heat for just a minute or two per side.
When cooking lobster, avoid overcooking by checking for an opaque texture or an internal temperature of around 135°F.
Basting both the lobster and scallops with garlic butter while they cook keeps them juicy and flavorful.
Adding lemon zest at the end, rather than just juice, intensifies the citrus flavor without adding extra liquid.
Serve your garlic butter lobster and scallops with sides that balance the dish’s richness—creamy mashed potatoes, crusty bread, or a light, lemony salad all work wonderfully.
This combination of buttery richness, bright lemon, and tender seafood is sure to impress!
To store leftover Garlic Butter Lobster and Scallops, first let them cool to room temperature.
Place the lobster and scallops in an airtight container, preferably in a single layer, to avoid squishing and retain their texture.
You can store them in the refrigerator for up to 2 days, but seafood is best enjoyed fresh, so try to eat the leftovers as soon as possible.
When reheating, use gentle heat to prevent overcooking.
Warm the lobster and scallops in a skillet over low heat with a little butter or olive oil, or place them in a preheated oven at 300°F (150°C) for about 5–8 minutes until just heated through.
Avoid microwaving, as it can make the seafood rubbery.
For freezer storage, wrap the lobster and scallops individually in plastic wrap, then place them in a freezer-safe bag for up to 1 month.
When ready to enjoy, thaw overnight in the refrigerator before reheating.