Garlic Butter Lobster and Scallops

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Garlic Butter Lobster and Scallops

Description

Garlic Butter Lobster and Scallops is a luxurious yet surprisingly simple seafood dish that brings steakhouse-level elegance right to your kitchen. Tender lobster meat and golden-seared scallops are bathed in a rich, aromatic garlic butter sauce with hints of lemon and herbs. It’s indulgent without being heavy and perfect for date nights, celebrations, or anytime you want to impress without stress.

Servings

Serves: 2–3 people
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: ~30 minutes

Ingredients

Seafood

  • 2 lobster tails (about 5–6 oz each), shells split, meat loosened

  • 10–12 large sea scallops, patted dry

Garlic Butter Sauce

  • 4 tbsp unsalted butter

  • 1 tbsp olive oil

  • 5 cloves garlic, finely minced

  • 1 tbsp fresh lemon juice

  • 1 tsp lemon zest

  • 1 tbsp fresh parsley, finely chopped

  • ½ tsp paprika (smoked preferred)

  • Salt and freshly cracked black pepper, to taste

  • Optional: pinch of red pepper flakes

Instructions

  1. Prepare the Seafood

    • Pat scallops completely dry (this is key for a good sear).

    • Season scallops and lobster lightly with salt, pepper, and paprika.

  2. Sear the Scallops

    • Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.

    • Add scallops in a single layer. Sear for 2–3 minutes per side until golden.

    • Remove scallops and set aside.

  3. Cook the Lobster

    • In the same pan, add another 1 tbsp butter.

    • Place lobster tails meat-side down. Cook for 2 minutes, then flip.

    • Cook another 3–4 minutes until opaque and tender. Remove and set aside.

  4. Make the Garlic Butter Sauce

    • Reduce heat to medium-low.

    • Add remaining butter and garlic. Sauté for 30–60 seconds until fragrant (do not brown).

    • Stir in lemon juice, zest, parsley, and red pepper flakes if using.

  5. Combine & Finish

    • Return scallops and lobster to the pan.

    • Spoon sauce over seafood and cook 1–2 minutes to warm through.

    • Taste and adjust seasoning.

  6. Serve Immediately

    • Garnish with extra parsley and lemon wedges.

Chef’s Notes

  • Fresh seafood yields the best flavor, but high-quality frozen scallops and lobster tails work well if fully thawed.

  • The sauce should be silky and aromatic—not browned or greasy.

  • This dish pairs beautifully with pasta, mashed potatoes, or crusty bread.

Pro Tips for Success

  • Dry scallops = perfect sear. Moisture prevents browning.

  • Don’t overcrowd the pan. Cook in batches if needed.

  • Low heat for garlic. Burnt garlic turns bitter fast.

  • Use a cast-iron or stainless steel skillet for best caramelization.

  • Finish with lemon juice at the end to keep the flavor bright.

Nutritional Information (Approximate per serving)

  • Calories: 420–460 kcal

  • Protein: 38–42 g

  • Fat: 28–30 g

  • Saturated Fat: 14 g

  • Carbohydrates: 4–5 g

  • Cholesterol: ~210 mg

  • Sodium: ~520 mg

(Values vary based on portion size and butter used)

Health Benefits

  • High-quality protein for muscle repair and satiety

  • Omega-3 fatty acids support heart and brain health

  • Low-carb and keto-friendly

  • Lobster and scallops are rich in vitamin B12, zinc, selenium, and iodine

  • Garlic has anti-inflammatory and immune-boosting properties

Frequently Asked Questions (Q&A)

Q: Can I use frozen lobster and scallops?
A: Yes! Thaw completely in the refrigerator and pat dry before cooking.

Q: How do I know when scallops are done?
A: They should be opaque with a golden crust and slightly springy to the touch.

Q: Can I make this ahead of time?
A: It’s best served fresh, but you can prep ingredients and mince garlic in advance.

Q: What can I substitute for lobster?
A: Shrimp or crab meat work well with the same garlic butter sauce.

Q: What wine pairs best with this dish?
A: Chardonnay, Sauvignon Blanc, or a dry Prosecco pair beautifully.

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