Ingredients
For the Lobster and Scallops
- 2 lobster tails, thawed if frozen
- 1 pound large sea scallops, patted dry
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley for garnish
For the Garlic Butter Sauce
- 6 tablespoons unsalted butter
- 5 cloves garlic, finely minced
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt to taste
Instructions
1. Prepare the Lobster Tails
Use kitchen scissors to cut down the top of each lobster shell. Gently lift the meat and rest it on top of the shell. This helps it cook evenly and gives it a beautiful presentation.
Brush the lobster meat with olive oil, sprinkle with salt and pepper, and set aside.
2. Sear the Scallops
Heat a large skillet over medium-high heat and add olive oil. When the oil is hot, place the scallops in the pan without overcrowding.
Sear for 2–3 minutes on each side, or until they develop a golden crust. Remove and keep warm.
3. Cook the Lobster
In the same skillet, lower the heat to medium and add the lobster tails. Baste them with oil and cook until the meat turns opaque and slightly firm—about 5–7 minutes depending on size. Avoid overcooking to maintain tenderness.
4. Make the Garlic Butter Sauce
In a small saucepan, melt the butter over low heat. Add garlic and cook until fragrant, about 1 minute. Stir in lemon zest, lemon juice, paprika, red pepper flakes, and a pinch of salt.
Simmer for another minute, then remove from heat.
5. Combine and Serve
Place the lobster and scallops on a serving plate. Drizzle generously with warm garlic butter sauce.
Sprinkle with fresh parsley and add lemon wedges for extra brightness.
Enjoy immediately while everything is hot and beautifully buttery.
Tips for Perfect Results
• Always pat scallops completely dry to get a deep golden sear.
• Use high-quality butter for the richest flavor.
• If scallops release water in the pan, remove them temporarily, wipe the skillet, and continue searing.
• Add a splash of white wine to the sauce for an elevated taste.
• Serve with mashed potatoes, rice, pasta, or crusty bread to soak up the garlic butter.