What You Can Expect from This Dish
Rich, indulgent flavor: garlic butter melds with sweet lobster and delicate scallops
Elegant presentation: lobster tails and scallops cooked well, with a glossy sauce
Relatively quick: cooking doesn’t take long; most time is prep
Versatile: great for special dinners, romantic meals, holiday feasts
Key points to make it excellent:
Use fresh or good‑quality lobster and scallops
Dry seafood well before searing to get nice crusts
Garlic should be fragrant but not burnt (burnt garlic gives bitterness)
Butter sauce should finish off with acid or herbs to balance richness
Ingredients
Here is a full set of ingredients, core + optional extras, for about 2‑4 servings, depending on portion sizes.
Component Ingredient Qty (approx) Purpose / Notes
Seafood Lobster tails (6‑8 oz / ~170‑225 g each) 2 tails Sweet, meaty; you can use shellfish portion you prefer.
Sea scallops ~ ½ lb (~225‑250 g) large scallops, or 8‑10 pieces Tender and quick cooking.
Seasoning / Prep Salt to taste Essential; season both scallops & lobster.
Black pepper to taste For basic seasoning.
Paprika or smoked paprika (optional) ½‑1 tsp Optional color & subtle smokiness.
Garlic Butter Sauce Unsalted butter ~ ¼ to ½ cup (depends on how buttery you want it) Butter is the base of the sauce.
Garlic cloves, minced 3‑5 cloves Gives the garlic flavor; adjust to your taste.
Lemon juice (fresh) ~ 1 Tbsp Brightens up the richness.
Lemon zest (optional) ~ 1 tsp Adds aromatic citrus note.
Fresh parsley, chopped ~ 1‑2 Tbsp For garnish, freshness.
Olive oil ~ 1 Tbsp For searing scallops / lobster.
Dry white wine or broth (optional) ~ 2‑4 Tbsp For deglazing pan; adds flavor depth.
Red pepper flakes (optional) pinch For a touch of heat.
Garnishes / Extras Lemon wedges 1 or 2 For serving.
Fresh herbs (parsley, thyme) small handful Fresh garnish.
Equipment You’ll Need
Sharp knife & kitchen shears (for preparing lobster tails)
Cutting board
Paper towels (to pat seafood dry)
Skillet (preferably heavy bottom, stainless steel or cast iron)
Oven or broiler (depending on which method you use)
Small saucepan (for making butter sauce if separate)
Tongs or spatula
Spoon or brush for basting / brushing butter sauce
Full Step‑by‑Step Method
Here’s a detailed method. I include two options: oven/broiler for the lobster tails, and pan‑searing for scallops, plus integrating all the sauce, timing suggestions, etc.
Timeline & Overview
Step What Happens Approx Time
Prep (thawing, drying, seasoning) Prepare lobster tails, scallops, garlic etc. ~10‑15 min
Cook lobster tails Broil / bake or sear + oven finish ~8‑15 min
Sear scallops Pan sear until golden crust ~4‑6 min
Make garlic butter sauce Melt butter, cook garlic, deglaze, finish sauce ~5 min
Combine & rest Return lobster & scallops to sauce, garnish, rest briefly ~2‑3 min
Total ~25‑35 min
Detailed Method
Step 1: Prep Seafood
Thaw lobster tails and scallops if frozen. If using frozen, defrost fully, then pat dry with paper towels. Moisture is enemy of good sear.
Use kitchen shears to cut the lobster tails lengthwise, top shell down the center. Gently lift the meat to rest on top of the shell (but leave base attached)—called “butterflying.” This makes for better presentation and even cooking.
Season lobster meat with salt, pepper, and optionally paprika.
Season scallops: salt & pepper both sides. Maybe a tiny sprinkle of paprika or smoked paprika for matching flavor with lobster.
Step 2: Cook Lobster Tails
You have a few options: oven/broiler or stove/oven.
Oven / Broiler method: Preheat broiler (or set oven to high). Place lobster tails on baking sheet (shell side down, meat up). Brush with garlic butter (you can make some now: butter + minced garlic + lemon + salt). Broil for ~8‑10 minutes till meat is opaque and firm. Baste with butter halfway through.
Stove/Skillet + Oven finish: Sear lobster meat side down in skillet with butter or oil first (just to get color, maybe 2‑3 minutes), then finish under broiler or in oven to cook through.
Avoid overcooking: lobster should turn opaque, firm but not rubbery.
Step 3: Sear Scallops
Heat skillet on medium‑high. Add olive oil + maybe a bit of butter for extra flavor. Once the fat is hot (just before it begins to smoke lightly), place scallops in pan without crowding—leave space so they sear rather than steam.
Sear scallops for about 2‑3 minutes per side (depending on thickness) until golden brown crust forms. Don’t move them around while searing. Once crust is formed, flip and do the other side.
Remove scallops from pan and keep warm or set aside.
Step 4: Make Garlic Butter Sauce
In the same skillet (or in a saucepan), melt butter over medium‑low heat. Add minced garlic. Cook gently until garlic becomes fragrant (about 1‑2 minutes). Don’t let garlic burn—burnt garlic is bitter.
If using white wine or broth, you can deglaze the pan now: pour in a small splash (~2‑4 Tbsp), scrape up brown bits from pan. Let it reduce slightly.
Add lemon juice (and zest if using), a pinch of red pepper flakes if using, chopped parsley. Taste: adjust salt, pepper, maybe a little more lemon to balance.
Step 5: Combine & Finish
Return lobster tails and scallops to the skillet / baking sheet. Spoon garlic butter sauce over them. Let them warm through in the sauce for a minute or two so they soak up flavors.
If you used broiler/oven for lobster, you can finish scallops there or just in skillet, depending on preference.
Garnish with chopped fresh parsley, lemon wedges, maybe more butter sauce on top.
Serve immediately. Seafood is best served hot and fresh.
Example Full Recipe (Putting It All Together)
Here’s a consolidated recipe you can follow end‑to‑end. Adjust for serving size etc.
Garlic Butter Lobster & Scallops
Serves 2‑4 (depending on appetite)
Total Time ≈ 30‑35 minutes
Ingredients
2 lobster tails (6‑8 oz each), butterflied
~ ½ lb (≈ 225‑250 g) large sea scallops (8‑10 pieces)
Salt & pepper to taste
½ tsp paprika or smoked paprika (optional)
Garlic Butter Sauce & Cooking:
¼ cup unsalted butter + extra (≈ ¼ cup more)
4 garlic cloves, minced
1 Tbsp fresh lemon juice
Zest of 1 lemon (optional)
1 Tbsp olive oil
2‑3 Tbsp white wine or broth (optional)
1‑2 Tbsp fresh parsley, chopped
Pinch red pepper flakes (optional)
Garnishes:
Lemon wedges
Extra parsley
Method
Preheat broiler or oven (if using) to high heat.
Prepare lobster tails: butterfly, season with salt, pepper, paprika.
Make initial garlic butter: melt some butter, mix with minced garlic + lemon juice/zest. Brush lobster meat.
Broil lobster tails ~8‑10 min, basting once halfway, until meat is opaque and just cooked.
While lobster cooks, prepare scallops: dry them well, season. Heat skillet with olive oil + butter. Sear scallops ~2‑3 min per side until golden; remove and keep warm.
In skillet, make butter sauce: more butter, garlic, sauté, deglaze with wine or broth if using. Add lemon, parsley, optional red pepper flakes.
Return scallops & lobster to sauce; spoon over; warm together for a minute.
Plate: arrange lobster & scallops, drizzle sauce, garnish with lemon wedges and parsley.
Serve with sides: buttered linguine, risotto, mashed potatoes, roasted veggies, or crusty bread.
Variations & Adaptations
Here are many options to tailor the recipe to your taste, available ingredients, budget, etc.
Variation What to Change / Add
More richness Use compound butter (butter mixed with herbs, garlic, maybe a pinch of Parmesan) in the final sauce. Add a bit of cream if desired.
Spice & heat Add chili flakes, cayenne, or a bit of smoked paprika. You can also add a dash of hot sauce.
Herb flavors Use thyme, tarragon, basil, or dill in place of or in addition to parsley.
Alternate cooking methods Grill lobster tails and scallops instead of broiling/pan‑searing, basting with garlic butter. Or use steam then finish on grill.
Sides Pasta (garlic butter or lemon butter linguine), risotto, garlic mashed potatoes, green vegetables, or a fresh salad.
Wine pairing Use dry white wine or dry vermouth in sauce for depth. Or serve with white wine as accompaniment.
Cheese twist A small sprinkle of finely grated Parmesan at the very end can give a nice umami lift.
Lighter version Use less butter or substitute part with olive oil; omit optional additions; serve with lighter sides.
Troubleshooting & Tips
Problem Likely Cause How to Fix or Avoid
Lobster overcooked / rubbery Cooked too long; too much heat; not checking for doneness Cook just until opaque; use thermometer if needed; pull off heat ASAP.
Scallops don’t get good sear Moisture left on scallops; pan not hot; overcrowding Pat dry thoroughly; pre‑heat skillet well; cook in batches, leave space.
Garlic burns Garlic cooked at too high heat or cooked too long before adding other ingredients Cook garlic on medium‑low; watch carefully; add after other elements or reduce heat.
Sauce too greasy Too much butter; separating butter; not balanced with acid/herbs Use right amount butter; balance with lemon juice; allow sauce to reduce slightly; discard excess fat.
Flavor flat Not enough seasoning; no acid; garlic weak; seafood not fresh Use fresh garlic; add salt/pepper; use lemon; use good quality seafood; taste mid‑way.
Serving Suggestions
Serve over pasta (e.g. linguine tossed with a little butter or olive oil) or risotto to capture sauce.
Side vegetables: roasted asparagus, steamed broccoli, green beans, or sautéed spinach.
Bread: crusty bread or garlic bread to soak up sauce.
Garnish with fresh herbs and lemon wedges for brightness.
If you like, I can send you a version of this recipe with metric units, or adapt it to local ingredients you have (lobster availability, scallops, butter, spices) where you are. Do you want that version too?
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