Absolutely — let’s make Garlic Butter Lobster and Scallops 🦞🐚. This is rich, buttery, and garlicky — perfect for a restaurant-style dinner at home. I’ll give you a detailed, foolproof method.
🦞 Garlic Butter Lobster & Scallops
Ingredients (serves 2–3)
- 2 lobster tails (or 1 lb lobster meat)
- 12 large sea scallops
- Salt & freshly ground black pepper
- 2–3 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
- Optional: pinch of red pepper flakes for a little heat
Instructions
- Prep the seafood
- Pat lobster and scallops completely dry with paper towels (this ensures a perfect sear).
- Season both sides with salt and pepper.
- Cook the lobster tails
- Split lobster tails lengthwise.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Place lobster cut-side down and sear 2–3 minutes, then flip and cook another 2–3 minutes until opaque. Remove and set aside.
- Sear the scallops
- In the same skillet, add another tbsp of oil if needed.
- Sear scallops 2–3 minutes per side until golden brown on the outside and opaque in the center. Remove and set aside.
- Make the garlic butter sauce
- Reduce heat to medium. Add butter and garlic, sauté 30–60 seconds until fragrant.
- Stir in lemon juice, parsley, and red pepper flakes (if using).
- Combine and finish
- Return lobster and scallops to the skillet. Toss gently in the garlic butter sauce to coat evenly.
- Serve immediately with extra sauce spooned over the top.
Tips for Perfection
- Dry seafood = golden sear. Moist scallops or lobster will steam instead.
- Don’t overcook: Scallops cook quickly; lobster only takes a few minutes per side.
- Serving ideas: Garlic butter noodles, rice, roasted vegetables, or a fresh salad.
- Extra flavor: Splash in a little white wine to the butter sauce for depth.
I can also give you a creamy white wine garlic butter version that tastes like a five-star restaurant dish if you want.
Do you want me to do that?
