Garlic Butter Lobster and Scallops Recipe

Garlic Butter Lobster and Scallops Recipe

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This recipe is for a luxurious seafood dish featuring “Garlic Butter Lobster and Scallops”. The image displays a visually appealing platter filled with cooked seafood and garnished with fresh lemon slices. The main components appear to be bright orange cooked lobster tails, some with shells, alongside several perfectly seared scallops. Many of the scallops are presented in their shells, topped with what looks like a buttery, herb-flecked sauce, indicative of a garlic butter preparation. The overall presentation suggests a high-end, flavorful meal, often served as a main course for special occasions or a gourmet dinner. The dish highlights the natural sweetness of the seafood, complemented by the rich and aromatic garlic butter, and brightened by the acidity of the lemon.

Ingredients:

  • 2-3 lobster tails (about 4-6 oz each), thawed if frozen
  • 1 lb large sea scallops, patted dry
  • 6 tablespoons unsalted butter, divided
  • 4-5 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1 tablespoon fresh chives, chopped (optional, for garnish)
  • 1 lemon, half cut into wedges for serving, half for juice
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon olive oil (for searing scallops)

Equipment:

  • Large skillet (preferably cast iron for searing)
  • Small saucepan (for melting butter)
  • Tongs
  • Baking dish (if baking lobster)
  • Cutting board
  • Sharp knife or kitchen shears
  • Serving platter
  • Meat thermometer (optional, for lobster)

Instructions:

Part 1: Prepare the Lobster Tails

  1. Thaw Lobster (if frozen): If using frozen lobster tails, thaw them overnight in the refrigerator or by placing them in a sealed bag under cold running water for 30-60 minutes.
  2. Butterfly Lobster Tails: Using kitchen shears, cut lengthwise through the top of the lobster shell, from the end of the tail to the base, being careful not to cut through the bottom shell. Gently open the shell and pull the meat upwards, leaving it attached at the base of the tail. Lay the meat on top of the shell, creating a “butterfly” effect. You can also remove the meat completely from the shell if desired for easier eating.
  3. Season Lobster: Place the butterflied lobster tails in a small baking dish. Season the lobster meat with salt and black pepper.
  4. Prepare Garlic Butter for Lobster: In a small saucepan, melt 3 tablespoons of unsalted butter over low heat. Add half of the minced garlic and cook for about 1 minute until fragrant, being careful not to brown the garlic. Stir in half of the chopped fresh parsley.
  5. Brush Lobster: Brush the melted garlic butter generously over the lobster meat.
  6. Cook Lobster: You can bake or grill the lobster tails.
    • Baking Method: Bake in a preheated oven at 400°F (200°C) for 10-15 minutes, or until the lobster meat is opaque and cooked through. The internal temperature should reach 140-145°F (60-63°C).
    • Grilling Method: Grill flesh-side down for 5-7 minutes, then flip and grill shell-side down for another 3-5 minutes, or until cooked through.

Part 2: Prepare the Scallops

  1. Pat Dry Scallops: This is a crucial step for good searing. Thoroughly pat dry the sea scallops with paper towels. Any moisture will prevent them from searing properly and getting a nice crust.
  2. Season Scallops: Season the dry scallops generously with salt and black pepper.
  3. Heat Skillet: Heat a large skillet (cast iron works best) over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter is melted and foamy, and the oil is shimmering, the pan is ready.
  4. Sear Scallops: Place the scallops in a single layer in the hot skillet, ensuring not to overcrowd the pan (work in batches if necessary). Sear for 2-3 minutes per side without moving them, until a beautiful golden-brown crust forms. The scallops should be opaque throughout but still tender.
  5. Prepare Garlic Butter for Scallops: In the last minute of cooking the scallops, add the remaining 2 tablespoons of unsalted butter and the remaining minced garlic to the skillet. Allow the butter to melt and the garlic to become fragrant. You can tilt the pan and spoon the garlic butter over the scallops as they finish cooking. Stir in the remaining chopped fresh parsley. If you have cleaned scallop shells, you can place the cooked scallops back into them for presentation.

Part 3: Assemble and Serve

  1. Arrange on Platter: Carefully arrange the cooked lobster tails and seared scallops on a large serving platter.
  2. Garnish: Squeeze fresh lemon juice over the seafood. Garnish generously with additional fresh chopped parsley and chives (if using). Arrange lemon wedges on the side for individual serving.
  3. Serve Immediately: Serve the Garlic Butter Lobster and Scallops warm and fresh.

Tips for Success:

  • Don’t Overcook Seafood: Both lobster and scallops cook quickly and can become rubbery if overcooked. Watch them carefully and remove from heat as soon as they are opaque.
  • High Heat for Scallops: A very hot pan is essential for achieving a good sear on scallops. If the pan isn’t hot enough, they will steam rather than sear.
  • Pat Dry Scallops: This step cannot be emphasized enough. Dry scallops lead to a beautiful crust.
  • Fresh Garlic and Herbs: Using fresh garlic and herbs like parsley or chives makes a significant difference in the flavor of the garlic butter.
  • Lemon is Key: The fresh lemon juice brightens the rich flavors of the garlic butter and seafood. Always serve with extra lemon wedges.
  • Butterflied Lobster: Butterflying the lobster tails allows them to cook more evenly and makes for a more elegant presentation.
  • Serving Suggestions: This dish pairs wonderfully with a side of asparagus, rice pilaf, mashed potatoes, or a light green salad.
  • Handling Raw Seafood: Always ensure good hygiene when handling raw seafood. Wash hands, cutting boards, and utensils thoroughly before and after preparation.
  • Purchasing Seafood: Buy fresh or flash-frozen scallops and lobster from a reputable source. Look for scallops that are firm and have a sweet, briny smell.
  • Presentation: Using scallop shells for presentation adds a touch of elegance, but it’s optional.
  • This is a Savory Dish: This is a savory main course. It is distinct from desserts such as No-Bake Cherry Cheesecake Lasagna, Southern-Style Blackberry Cobbler, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, Chocolate Cake, an unnamed chocolate pie in image_ba1c7c.jpg, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, or Peach Cobbler. It is also not a condiment like Lemon Curd, or a simple loaf of bread. This dish is a savory main course, akin to Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, or Mac and Cheese.
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