A decadent and elegant seafood dish featuring succulent lobster and sweet scallops, bathed in a rich garlic butter sauce. Perfect for a special occasion or a luxurious weeknight dinner.
Ingredients:
- Seafood:
- 2 lobster tails (about 6-8 oz each), thawed if frozen
- 1 lb sea scallops, patted dry
- Garlic Butter Sauce:
- 1 cup (2 sticks) unsalted butter
- 6-8 cloves garlic, minced
- 1/4 cup dry white wine (such as Chardonnay or Pinot Grigio)
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- Optional Garnishes:
- Extra fresh parsley or chives
- Lemon wedges
- Crusty bread for serving
Instructions:
- Prepare the Lobster Tails:
- Using kitchen shears, cut the top shell of each lobster tail lengthwise, being careful not to cut through the meat. Gently separate the meat from the shell, leaving the tail connected at the end. You can also fully remove the lobster meat from the shells if you prefer.
- Lightly season the lobster meat with salt and pepper.
- Prepare the Scallops:
- Pat the scallops very dry with paper towels. This is crucial for achieving a good sear.
- Season the scallops with salt and pepper.
- Make the Garlic Butter Sauce:
- In a large skillet (preferably cast iron or heavy-bottomed) over medium heat, melt the butter.
- Add the minced garlic and red pepper flakes (if using) and cook for about 1-2 minutes, or until fragrant, being careful not to burn the garlic.
- Pour in the white wine and lemon juice, and bring to a simmer. Cook for 2-3 minutes, allowing the sauce to reduce slightly.
- Stir in the chopped parsley and chives. Season with salt and pepper to taste.
- Cook the Lobster and Scallops:
- Increase the heat to medium-high. Add the lobster tails to the skillet, meat-side down. Cook for 3-5 minutes, or until the lobster meat is opaque and cooked through. Baste the lobster with the garlic butter sauce as it cooks. Remove the lobster from the skillet and set aside.
- In the same skillet, add the scallops. Cook for 2-3 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.
- Assemble and Serve:
- Return the lobster tails to the skillet with the scallops. Spoon the garlic butter sauce generously over the lobster and scallops.
- Garnish with extra fresh parsley or chives and lemon wedges.
- Serve immediately with crusty bread for dipping in the delicious sauce.
Tips and Variations:
- For extra richness, add a splash of heavy cream to the garlic butter sauce before serving.
- You can add other seafood, such as shrimp or crab, to this dish.
- Serve with a side of steamed asparagus, rice, or mashed potatoes.
- If you cannot find fresh lobster tails, frozen ones work well, just make sure they are fully thawed.
- Make sure to not overcook the scallops, or they will become rubbery.
Enjoy your delectable Garlic Butter Lobster & Scallops!