Garlic Butter Lobster and Scallops
This Garlic Butter Lobster and Scallops recipe is the ultimate seafood indulgence. Juicy lobster tails and tender sea scallops are pan-seared to perfection, then drenched in a luscious garlic butter sauce with a hint of lemon and herbs. Whether you’re making it for a romantic dinner, a holiday meal, or simply treating yourself, this dish is pure restaurant-quality comfort at home.
Ingredients
For the seafood:
- 2 lobster tails, split lengthwise (about 5–6 oz each)
- ½ lb (225 g) sea scallops, patted dry
- 2 tbsp olive oil or unsalted butter
- Salt and black pepper, to taste
- Paprika, optional (for color)
For the garlic butter sauce:
- 4 tbsp unsalted butter
- 4 cloves garlic, finely minced
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 2 tbsp white wine or chicken broth (optional, for depth)
- 1 tbsp fresh parsley, finely chopped
- A pinch of red pepper flakes (optional, for a little heat)
For serving:
- Lemon wedges
- Crusty bread, mashed potatoes, or pasta
Instructions
1. Prepare the seafood
- If using frozen lobster tails or scallops, thaw completely in the refrigerator, then pat dry with paper towels — moisture prevents a good sear.
- Season both the lobster and scallops lightly with salt, pepper, and a pinch of paprika for color.
2. Sear the scallops
- Heat 2 tablespoons olive oil or butter in a large skillet over medium-high heat until hot and shimmering.
- Add the scallops (make sure they’re not touching) and sear for about 2 minutes per side, until golden brown with a crust.
- Remove the scallops and set aside on a plate. Don’t overcook — they should be tender inside.
3. Cook the lobster
- In the same skillet, melt 2 tablespoons of butter.
- Add the lobster tails, flesh side down, and sear for 2–3 minutes until the meat is lightly browned.
- Flip and continue cooking another 2–3 minutes, spooning the melted butter over the top as they cook.
- When the shells turn bright red and the flesh is opaque, remove from the skillet and set aside.
4. Make the garlic butter sauce
- In the same pan (don’t clean it — those browned bits add flavor!), melt the remaining 2 tablespoons of butter.
- Add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Stir in lemon juice, lemon zest, and white wine (or broth).
- Let the sauce simmer for 1–2 minutes, then stir in the parsley and a pinch of red pepper flakes if using.
5. Combine and serve
- Return the scallops and lobster tails to the pan. Spoon the garlic butter sauce generously over the seafood and warm through for 1 minute.
- Garnish with extra parsley and serve immediately with lemon wedges on the side.
Serving Ideas
This dish is perfect with:
- Garlic mashed potatoes
- Lemon butter pasta
- Steamed asparagus or broccoli
- Crusty French bread to soak up the extra sauce
Tips for Success
- Dry your scallops before searing — moisture prevents browning.
- Don’t overcook seafood — both scallops and lobster cook very quickly!
- Use real butter for the best flavor (salted or unsalted works fine).
- A splash of white wine elevates the sauce and gives it a restaurant-style flavor.