Of course! This recipe for Garlic Butter Lobster and Scallops is the ultimate luxurious, restaurant-quality dish that you can easily make at home. It’s decadent, incredibly flavorful, and comes together in under 20 minutes.
Here is a detailed, recipe-formatted guide.
Garlic Butter Lobster and Scallops
This dish features tender, sweet lobster and scallops seared to perfection and bathed in a rich, aromatic garlic herb butter sauce. Serve it over pasta, risotto, or with crusty bread to soak up every last drop.
Yield: 2-3 main course servings, or 4 appetizer servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
For the Seafood:
· 2 (5-6 oz) lobster tails, thawed if frozen
· ¾ lb (340g) large sea scallops, side muscle removed
· Salt and freshly ground black pepper
· 1 tablespoon olive oil or avocado oil
For the Garlic Herb Butter Sauce:
· ½ cup (1 stick / 113g) unsalted butter
· 4-5 large cloves garlic, minced
· ¼ cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) or substitute with seafood stock
· 2 tablespoons fresh lemon juice
· 2 tablespoons fresh parsley, finely chopped
· 1 teaspoon fresh thyme leaves (or ¼ tsp dried)
· Pinch of red pepper flakes (optional, for a subtle heat)
· Salt and pepper to taste
For Serving (Optional):
· Lemon wedges
· Cooked pasta, zucchini noodles, or creamy risotto
· Crusty bread
Instructions
- Prepare the Seafood:
· Lobster Tails: Using kitchen shears, carefully cut through the top shell of each lobster tail lengthwise. Gently pry the meat away from the bottom shell, keeping it attached at the base of the tail. Lift the meat up and rest it on top of the shell (this is called “butterflying”).
· Scallops: Pat the scallops extremely dry with paper towels. This is the most important step for getting a perfect golden sear. Remove the small, tough side muscle on each scallop if your fishmonger hasn’t already.
· Season both the lobster and scallops lightly with salt and pepper.
- Sear the Scallops:
· Heat the oil in a large skillet (stainless steel or cast iron work best) over medium-high heat until it shimmers and is very hot.
· Carefully add the scallops, ensuring they are not touching each other. Sear, without moving them, for 1.5-2 minutes per side, until a deep golden-brown crust forms.
· Remove the scallops from the skillet and set them aside on a plate. They will not be fully cooked through yet.
- Cook the Lobster:
· Reduce the heat to medium. Place the lobster tails in the same skillet, meat-side down.
· Sear for 2-3 minutes until the meat is opaque and lightly browned. Flip and cook for another 1-2 minutes on the shell side. The internal temperature should reach 140°F (60°C).
· Remove the lobster from the skillet and set aside with the scallops.
- Make the Garlic Butter Sauce:
· Reduce the heat to medium-low. Add the butter to the skillet. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant, but not browned.
· Pour in the white wine (or stock) and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon (this is flavor!).
· Let the sauce simmer for 1-2 minutes to reduce slightly.
· Stir in the chopped parsley, thyme, and red pepper flakes (if using). Taste the sauce and season with salt and pepper as needed.
- Combine and Serve:
· Return the lobster and scallops (along with any accumulated juices) to the skillet. Spoon the sauce over them and warm through for about 1 minute.
· Serve immediately garnished with extra parsley and lemon wedges. Pour any remaining sauce from the pan over the top.
Chef’s Notes & Tips for Success:
· The Dry Scallop Secret: Moisture is the enemy of a good sear. The drier the scallop, the better the crust. Pat them relentlessly with paper towels.
· Don’t Crowd the Pan: Cooking in batches is crucial. If you overcrowd the pan, the seafood will steam instead of sear.
· Lobster Tail Alternatives: You can use pre-cooked lobster meat for an even quicker version. Simply add it at the very end just to warm through.
· Wine Substitute: If you don’t cook with wine, seafood stock or even chicken stock is a fine substitute. The lemon juice is key for acidity.
· Avoid Rubberiness: The biggest mistake is overcooking. Scallops and lobster cook very quickly. They are done as soon as they turn opaque and firm up slightly.
· Serving Suggestion: This dish is fantastic served over a bed of fettuccine or linguine. Toss the pasta directly in the sauce before topping with the seafood.
Enjoy your spectacular, restaurant-worthy meal that’s surprisingly simple to create!