WOULD YOU EAT THIS GARLIC BUTTER LOBSTER AND SCALLOPS

Ingredient

• 2 lobster tails, split in half lengthwise
• 8 large sea scallops, patted dry
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: pinch of red pepper flakes for a kick

Instructions

1. Prep the seafood:
   Make sure the lobster tails are split in half, and the scallops are dry (use paper towels). Season both lightly with salt and pepper.
2. Make garlic butter:
   In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in lemon juice, zest, and a pinch of red pepper flakes if using. Turn off the heat but keep warm.
3. Cook the scallops:
   In a skillet over medium-high heat, add olive oil. Once hot, sear scallops for 2 minutes per side or until golden brown and opaque in the center. Remove from pan and set aside.
4. Cook the lobster:
   In the same pan, place lobster tails flesh-side down and sear for 2–3 minutes. Flip them over, add half the garlic butter, and baste for another 3–4 minutes until the meat is opaque and cooked through.
5. Serve:
   Arrange lobster and scallops on a plate, drizzle with remaining garlic butter, and garnish with fresh parsley. Serve with lemon wedges or over pasta, rice, or mashed potatoes.

Let me know if you’d like a version with pasta or a creamy twist!