Indulge in a decadent seafood dish with this Garlic Butter Lobster and Scallops recipe. Perfect for special occasions or a romantic dinner, this dish combines the delicate flavors of lobster and scallops with a rich, aromatic garlic butter sauce. With just a few ingredients and simple techniques, you can create a restaurant-quality meal that will impress your guests or elevate a quiet evening at home.
Ingredients:
- 2 lobster tails (fresh or frozen)
- 10-12 large sea scallops
- 4 tablespoons unsalted butter (divided)
- 4 cloves garlic (minced)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup dry white wine (optional, can substitute with chicken broth)
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
Instructions:
- Prepare the Lobster Tails:
- If using frozen lobster tails, thaw them in the refrigerator overnight. Using kitchen shears or a sharp knife, cut the lobster tails down the middle to expose the meat. Carefully remove the lobster meat from the shell, leaving the tail intact for presentation. Set aside.
- Prepare the Scallops:
- Pat the scallops dry with paper towels to remove any excess moisture. This helps achieve a nice sear when cooking. Season the scallops with salt and pepper.
- Cook the Lobster Tails:
- In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the lobster tails, cut side down, and cook for 4-5 minutes until the meat is opaque and lightly golden. Flip the lobster tails and cook for another 2-3 minutes. Remove the lobster from the skillet and set aside.
- Sear the Scallops:
- In the same skillet, add 1 tablespoon of butter. Once melted and bubbling, add the scallops and sear for 1.5-2 minutes per side until they develop a golden-brown crust and are cooked through. Remove the scallops from the skillet and set aside with the lobster.
- Prepare the Garlic Butter Sauce:
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the lemon juice, lemon zest, and white wine (or chicken broth) to the pan, scraping up any brown bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes until it slightly reduces.
- Stir in the fresh parsley and red pepper flakes (if using). Taste the sauce and adjust seasoning with salt and pepper if needed.
- Combine and Serve:
- Return the lobster tails and scallops to the skillet, spooning the garlic butter sauce over the seafood. Let everything cook together for 1-2 more minutes to heat through and absorb the flavors.
- Serve the lobster and scallops on a platter, drizzling with the remaining garlic butter sauce. Garnish with extra parsley and a wedge of lemon.