Here’s a rich, restaurant-style Garlic Butter Lobster and Scallops recipe that’s surprisingly easy to make 🦞✨
Garlic Butter Lobster and Scallops
Ingredients
- 2 lobster tails, shells cut and meat loosened
- 12 large sea scallops, patted very dry
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 4–5 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
- ½ tsp paprika
- Salt and black pepper, to taste
- 1–2 tbsp fresh parsley, chopped
- Optional: pinch of red pepper flakes
Instructions
1. Prepare the Lobster
- Preheat oven to 425°F (220°C).
- Place lobster tails on a baking sheet.
- Brush with 1 tbsp melted butter, season with salt, pepper, and paprika.
- Bake for 10–12 minutes, until meat is opaque and just cooked through.
2. Sear the Scallops
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Season scallops with salt and pepper.
- Sear scallops 2–3 minutes per side without moving them until golden.
- Remove scallops from pan and set aside.
3. Garlic Butter Sauce
- Lower heat to medium.
- Add remaining butter to skillet.
- Stir in garlic and cook 30–45 seconds until fragrant (don’t brown).
- Add lemon juice, zest, and red pepper flakes if using.
4. Combine
- Return scallops to skillet and spoon garlic butter over them.
- Remove lobster from oven and drizzle with garlic butter.
- Sprinkle with parsley.
Serving Ideas
- Serve over buttered pasta, creamy risotto, or with steakhouse sides.
- Pair with roasted asparagus or garlic mashed potatoes.
- Finish with extra lemon wedges.
Pro Tips
- Dry scallops = perfect sear.
- Don’t overcook lobster—opaque and tender is the goal.
- Use clarified butter for extra richness.
If you’d like, I can adapt this for grilling, air fryer, or a one-pan skillet version.
