This decadent recipe features succulent lobster and sweet scallops bathed in a rich garlic butter sauce. It’s a perfect dish for a special occasion or a luxurious treat.
Ingredients:
- For the Lobster:
- 1 (1.5-2 lb) live lobster
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- For the Scallops:
- 1 pound sea scallops, patted dry
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- For the Garlic Butter Sauce:
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- Pinch of red pepper flakes (optional)
Instructions:
- Prepare the Lobster:
- Bring a large pot of salted water to a rolling boil.
- Carefully drop the live lobster into the boiling water.
- Reduce heat to medium-high and cook for 8-10 minutes, or until the lobster is bright red and the shell turns slightly orange.
- Remove the lobster from the pot and let it cool slightly.
- Once cool enough to handle, crack the claws and remove the tail meat.
- Cut the tail meat into bite-sized pieces.
- In a small bowl, combine melted butter, olive oil, minced garlic, salt, and pepper.
- Brush the lobster meat with the garlic butter.
- Cook the Scallops:
- Heat olive oil in a large skillet over medium-high heat.
- Season scallops with salt and pepper.
- Cook scallops for 2-3 minutes per side, or until golden brown and cooked through.
- Remove scallops from the skillet and set aside.
- Make the Garlic Butter Sauce:
- Melt butter in the same skillet over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Stir in parsley, lemon juice, and red pepper flakes (if using).
- Cook for an additional minute.
- Assemble and Serve:
- Return the lobster and scallops to the skillet with the garlic butter sauce.
- Toss to coat.
- Serve immediately, garnished with fresh parsley (optional).