Garlic Butter Lobster and Scallops Recipe—perfect for a romantic dinner, special occasion, or just treating yourself to a restaurant-style seafood meal at home.
🦞 Garlic Butter Lobster and Scallops
“Tender, Seared Scallops and Juicy Lobster in Rich, Garlicky Butter Sauce”
🧄 Ingredients:
For the Seafood:
2 lobster tails (thawed if frozen)
8–10 large sea scallops (patted dry)
Salt and black pepper, to taste
1 tbsp olive oil
1 tbsp unsalted butter (for searing scallops)
For the Garlic Butter Sauce:
4 tbsp unsalted butter
4 cloves garlic, finely minced
Juice of ½ lemon
1 tbsp chopped fresh parsley (plus more for garnish)
Pinch of crushed red pepper flakes (optional)
Salt and pepper, to taste
🔪 Instructions:
1. Prep the Lobster Tails:
Use kitchen scissors to cut down the top of each shell lengthwise.
Gently pull the meat out to rest on top of the shell (“piggyback” style), and season with a little salt and pepper.
2. Cook the Lobster:
Preheat oven to 425°F (220°C).
Place lobster tails on a baking sheet.
Brush with 2 tablespoons of melted garlic butter (see below for sauce).
Bake for 10–12 minutes, or until the lobster is opaque and lightly golden. Set aside.
3. Make the Garlic Butter Sauce:
In a small saucepan over low heat, melt 4 tablespoons of butter.
Add minced garlic and cook for 1–2 minutes, just until fragrant (don’t brown the garlic).
Stir in lemon juice, chopped parsley, red pepper flakes (if using), and a pinch of salt and pepper.
Set aside and keep warm.
4. Sear the Scallops:
Pat scallops completely dry with paper towels. Season both sides with salt and pepper.
Heat 1 tbsp olive oil + 1 tbsp butter in a skillet over medium-high heat until hot and shimmering.
Add scallops (don’t overcrowd the pan). Sear for 1½ to 2 minutes per side until golden crust forms and centers are just opaque.
5. Finish and Serve:
Plate the lobster tails and scallops.
Spoon warm garlic butter sauce generously over the top.
Garnish with extra parsley and lemon wedges.
🍽️ Serving Suggestions:
Serve with garlic mashed potatoes, risotto, or buttered asparagus.
Crusty bread is perfect for soaking up the extra garlic butter!