🧈 Garlic Butter Lobster & Scallops
A luxurious surf-and-turf experience in 15 minutes! Succulent lobster and buttery scallops seared in a rich garlic herb sauce. Perfect for date nights or impressing guests.
🦞 Ingredients
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2 lobster tails (8-10 oz each), split in half
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6-8 large sea scallops, patted dry
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4 tbsp unsalted butter, divided
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2 tbsp olive oil
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4 garlic cloves, minced
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1 shallot, finely chopped
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¼ cup dry white wine (or sub with seafood stock)
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1 tbsp lemon juice
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1 tsp fresh thyme leaves (or ½ tsp dried)
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½ tsp paprika
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Salt & black pepper to taste
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2 tbsp chopped parsley
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Lemon wedges (for serving)
👩🍳 Instructions
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Prep seafood:
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Lobster: Butterfly tails by cutting through the top shell and loosening the meat (keep attached at the base).
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Scallops: Season with salt/pepper and ensure they’re very dry for a perfect sear.
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Sear scallops:
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Heat 1 tbsp butter + 1 tbsp oil in a skillet over medium-high.
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Sear scallops 2-3 mins per side until golden. Remove and set aside.
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Cook lobster:
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In the same pan, add 1 tbsp butter + 1 tbsp oil.
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Place lobster tails meat-side down; cook 2 mins. Flip, cover, and cook 3-4 mins until opaque.
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Make garlic butter sauce:
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Reduce heat to medium. Add remaining butter, garlic, and shallot. Sauté 1 min.
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Deglaze with white wine, scraping up browned bits. Simmer 2 mins.
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Stir in lemon juice, thyme, paprika, and parsley.
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Combine & serve:
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Return scallops to the pan, spooning sauce over everything.
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Garnish with extra parsley and lemon wedges.
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💡 Pro Tips
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For grill marks: Cook lobster tails on a grill pan first.
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No sticking: Use a cast-iron or stainless steel skillet.
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Extra richness: Add a splash of heavy cream to the sauce.
🍽 Serving Suggestions
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Over creamy risotto or angel hair pasta
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With crusty bread to mop up the sauce
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Paired with roasted asparagus or a crisp salad
Indulge immediately—this dish waits for no one! 😉🔥
Want a spicy Cajun twist or truffle-infused version? Ask me!