🦞 Description & Culinary Overview

Treat yourself to a restaurant-quality seafood feast with this exquisite Garlic Butter Lobster and Scallops. Succulent, sweet lobster tails and tender, golden-seared sea scallops are basted in a rich garlic herb butter sauce infused with lemon juice, fresh parsley, and cracked black pepper.

This dish brings high-end steakhouses straight to your dining room table in under 30 minutes. Naturally low-carb, keto-friendly, and high in lean protein, it is perfect for romantic anniversary dinners, holiday celebrations, or special weekend indulgences.

📋 Ingredients List

• 2 raw lobster tails (about 5 to 6 ounces each), split down the shell and butterflied

• 1 pound large sea scallops, pat dry with paper towels

• 4 tablespoons unsalted butter, divided

• 2 tablespoons extra-virgin olive oil

• 4 cloves garlic, minced

• 1 tablespoon fresh lemon juice (plus lemon wedges for serving)

• 2 tablespoons fresh flat-leaf parsley, finely chopped

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

• Optional: A pinch of red pepper flakes for subtle heat.

👩‍🍳 Step-by-Step Preparation Instructions

1. Prep the Seafood:

   • Scallops: Remove the side muscle from each scallop if attached. Pat the scallops thoroughly dry with paper towels—this is essential for achieving a perfect golden sear. Season both sides with salt and black pepper.

   • Lobster Tails: Cut through the top shell length-wise with kitchen shears. Gently pull the lobster meat upward to sit on top of the shell (butterfly method). Season lightly with salt and pepper.

2. Sear the Scallops: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large heavy skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the scallops in the skillet, leaving space between each. Sear undisturbed for 2 minutes until a deep golden crust forms. Flip and sear the other side for 1 to 2 minutes. Transfer scallops to a plate.

3. Cook the Lobster Tails: Add another tablespoon of olive oil to the pan. Place the butterflied lobster tails shell-side down. Cover the pan loosely with a lid or foil and cook for about 4 to 5 minutes until the lobster shells turn bright red and the meat becomes opaque.

4. Make the Garlic Butter Sauce: Reduce heat to medium-low. Add the remaining 3 tablespoons of butter, minced garlic, and lemon juice into the skillet with the lobster. Spoon the melted garlic butter continuously over the lobster meat for 1 to 2 minutes until fully cooked through.

5. Combine & Garnish: Return the seared scallops to the skillet to warm through in the garlic butter. Sprinkle fresh chopped parsley overall. Serve immediately with fresh lemon wedges on the side!

🥗 Nutritional Information (Per Serving)

Serving size: 1/2 of recipe (1 lobster tail + ~1/2 lb scallops)

• Calories: 420 kcal

• Total Fat: 26g

  • Saturated Fat: 14g

• Cholesterol: 185mg

• Sodium: 680mg

• Total Carbohydrates: 6g

  • Dietary Fiber: 0g

  • Sugars: 1g

• Protein: 42g

❓ Frequently Asked Questions (High-CPC Query Insights)

1. How do you get a golden sear on scallops without overcooking them?

The single most important secret to getting a golden crust on scallops is removing moisture. Always buy “dry-pack” scallops (which aren’t treated with preservatives or excess water), and pat them completely dry with paper towels before cooking. Use high heat and sear them quickly for no more than 2 minutes per side.

2. Can I use frozen lobster tails and scallops for this recipe?

Yes. However, it is vital to thaw them completely in the refrigerator overnight before cooking. Do not thaw seafood in warm water, as this alters the delicate texture and ruins the sear.

3. What wine pairs best with garlic butter lobster and scallops?

Dry, crisp white wines pair exquisitely with seafood in butter sauce. Excellent choices include Chardonnay (which complements the buttery profile), Sauvignon Blanc (which cuts through the richness with acidity), or a crisp Pinot Grigio.