Perfect! Here’s a detailed recipe for Garlic Butter Lobster and Scallops—rich, indulgent, and perfect for a special meal. I’ll include step-by-step instructions so it’s easy to follow.
Garlic Butter Lobster and Scallops
Ingredients (Serves 2)
- 2 lobster tails (about 6–8 oz each)
- 8 large sea scallops (about 4 per person)
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
- 1 tsp fresh thyme (optional)
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tbsp lemon juice (freshly squeezed)
- Lemon wedges, for serving
- Optional: chopped parsley for garnish
Instructions
1. Prepare the Lobster Tails
- Using kitchen shears, cut the top shell of each lobster tail down the center.
- Gently lift the meat and rest it on top of the shell. This is called the “butterfly” cut.
- Pat the lobster meat dry with paper towels.
2. Sear the Scallops
- Pat scallops dry—this is crucial for a good sear.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Season scallops with salt and pepper.
- Sear scallops for 2–3 minutes per side until golden brown and just cooked through. Remove from skillet and set aside.
3. Make the Garlic Herb Butter
- In the same skillet, melt 4 tbsp butter over medium heat.
- Add minced garlic, rosemary, and thyme.
- Cook for 1–2 minutes, stirring, until fragrant (don’t burn the garlic).
4. Cook the Lobster Tails
- Add the lobster tails to the skillet, shell side down.
- Spoon garlic butter over the meat as it cooks.
- Cook for 5–7 minutes, basting occasionally, until lobster meat is opaque and firm.
- Add lemon juice to the butter and mix well.
5. Combine and Serve
- Return scallops to the skillet for 1 minute to warm in the garlic butter.
- Plate lobster tails and scallops, drizzle generously with the garlic butter.
- Garnish with parsley and serve with lemon wedges.
Serving Suggestions
- Serve with creamy mashed potatoes, risotto, or garlic butter pasta.
- A crisp white wine like Sauvignon Blanc or Chardonnay pairs beautifully.
If you want, I can also give you a fancier version with a rosemary-garlic butter sauce infused with white wine and lemon zest, which really elevates this dish to restaurant level.
Do you want me to make that version too?
