Ooo, going fancy now 😏🔥 This one’s rich, buttery, and shockingly easy—restaurant vibes without the restaurant bill.
Garlic Butter Lobster & Scallops
Ingredients
Seafood
- 2 lobster tails (4–6 oz each)
- 8–12 large sea scallops (dry-packed if you can)
- Salt & black pepper
Garlic butter sauce
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 4–5 cloves garlic, minced
- ½ tsp paprika (or smoked paprika for extra oomph)
- ½ tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
Instructions
1. Prep the lobster
- Use kitchen shears to cut down the top of the lobster shell.
- Gently pull the meat up so it sits on top of the shell.
- Season lightly with salt, pepper, and paprika.
2. Prep the scallops
- Pat scallops very dry with paper towels (this is key for a good sear).
- Season both sides with salt and pepper.
3. Sear the scallops
- Heat a large skillet over medium-high heat.
- Add olive oil and 1 tbsp butter.
- Sear scallops 2–3 minutes per side until golden crust forms.
- Remove scallops and set aside.
4. Cook the lobster
- In the same pan, add 2 tbsp butter.
- Place lobster tails meat-side down.
- Cook 2–3 minutes, flip, then cook another 2–3 minutes until opaque.
- Remove and set aside with scallops.
5. Make the garlic butter
- Lower heat to medium.
- Add remaining butter and garlic.
- Sauté 30–60 seconds until fragrant (don’t brown it).
- Stir in lemon juice, red pepper flakes, and parsley.
6. Bring it together
- Return lobster and scallops to the pan.
- Spoon garlic butter over everything.
- Cook 1–2 minutes just to warm and coat.
Serve with
- Creamy mashed potatoes
- Garlic rice or risotto
- Steamed asparagus or broccolini
- Crusty bread (non-negotiable 😌)
Pro tips
- If scallops stick, don’t force them—once they’re ready, they’ll release.
- Want it extra decadent? Finish with a splash of white wine or a drizzle of cream.
- Cast iron = best sear.
If you want a surf-and-turf twist, oven-finished lobster, or Cajun-style version, I’ve got you 😉🦞✨
