Here’s a delicious, restaurant-style Garlic Butter Lobster and Scallops recipe that’s rich, buttery, and full of flavor—perfect for a special dinner.
Ingredients (Serves 2-3)
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2 lobster tails
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8–10 large sea scallops (cleaned and patted dry)
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4 tbsp unsalted butter
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3 garlic cloves, minced
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1 tbsp olive oil
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1 tsp fresh thyme (or ½ tsp dried)
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½ tsp smoked paprika (optional)
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Salt and pepper, to taste
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Juice of ½ lemon
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Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the lobster tails
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Using kitchen shears, cut down the top shell of each lobster tail and gently pull the meat out slightly so it sits on top of the shell.
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Pat dry and season lightly with salt, pepper, and a pinch of smoked paprika.
2. Sear the scallops
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Heat 1 tbsp olive oil in a large skillet over medium-high heat.
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Pat scallops dry again to ensure a good sear.
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Place scallops in the pan, leaving space between each. Sear 2–3 minutes per side until golden brown. Remove from pan and set aside.
3. Cook the lobster
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In the same skillet, melt 2 tbsp butter over medium heat.
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Add garlic and thyme, sauté for 30 seconds until fragrant.
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Add lobster tails, spooning the garlic butter over them, and cook 4–5 minutes, flipping once, until lobster meat is opaque and cooked through.
4. Combine and finish
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Return scallops to the pan and drizzle with remaining 2 tbsp butter.
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Squeeze fresh lemon juice over seafood and toss gently to coat in garlic butter.
5. Serve
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Plate lobster tails and scallops, spoon extra garlic butter over the top, and garnish with chopped parsley.
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Serve with rice, mashed potatoes, or roasted vegetables.
💡 Chef Tips:
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Make sure scallops are completely dry—wet scallops won’t sear properly.
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Don’t overcook scallops or lobster; they cook quickly and become rubbery if left too long.
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For an extra indulgent touch, add a splash of white wine to the garlic butter before adding the lobster.
If you want, I can also give a one-pan version with roasted garlic butter lobster and scallops that’s even easier to make and just as decadent.