Of course. Garlic butter lobster and scallops is a classic, luxurious dish that’s surprisingly simple to make. The key is to use the best ingredients you can find and to avoid overcooking the delicate seafood.
Here is a comprehensive guide to creating a stunning garlic butter lobster and scallops dish.
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Garlic Butter Lobster and Scallops
This recipe is designed for a restaurant-quality result at home. The method involves searing the seafood to create a beautiful crust before finishing it in a decadent garlic lemon butter sauce.
Prep time: 15 minutes Cook time: 10 minutes Serves: 2 as a main course, 4 as an appetizer
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Ingredients:
For the Seafood:
· 2 (4-6 oz) lobster tails, shell-on or shelled
· ½ lb (225g) large sea scallops, side muscle removed
· Salt and freshly ground black pepper
· Avocado oil, grapeseed oil, or another high-smoke-point oil
· 1 tbsp fresh parsley, chopped (for garnish)
· Lemon wedges, for serving
For the Garlic Lemon Butter Sauce:
· ½ cup (1 stick / 113g) unsalted butter
· 4-5 large garlic cloves, minced (about 1 tbsp)
· Pinch of red pepper flakes (optional)
· ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or seafood stock
· 1 tbsp fresh lemon juice
· 2 tbsp fresh parsley, chopped
· Salt to taste
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Instructions:
1. Prepare the Seafood:
· Lobster Tails: Using kitchen shears, cut straight down the top of the shell towards the tail fin, but do not cut through the fan. Gently pry the meat loose from the shell, keeping it attached at the base. Lift the meat up and rest it on top of the shell. Pat dry. This is called a “butterflied” tail.
· Scallops: Pat the scallops extremely dry with paper towels. This is the most important step for getting a good sear. Remove the small, tough side muscle on each scallop if the fishmonger hasn’t already.
· Season both sides of the lobster and scallops lightly with salt and pepper.
2. Sear the Scallops:
· Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
· Add just enough oil to coat the bottom of the pan.
· Carefully place the scallops in the pan, ensuring they are not touching. DO NOT move them. Sear for 1.5 – 2 minutes until a deep golden-brown crust forms.
· Flip the scallops and sear for another 1-1.5 minutes until just cooked through (they should feel firm to the touch but still slightly soft in the center). Remove from the pan and set aside on a clean plate.
3. Cook the Lobster:
· In the same hot pan, add a little more oil if needed. Place the lobster tails in the pan, meat-side down.
· Sear for 2-3 minutes until the meat is opaque and nicely browned. Flip so the shell is down. You can spoon some of the hot oil over the meat for even cooking. Cook for another 2-3 minutes until the meat is fully opaque and firm. Remove and set aside with the scallops.
4. Make the Garlic Butter Sauce:
· Reduce the heat to medium-low. Add the butter to the pan.
· Once melted, add the minced garlic and red pepper flakes. Cook for 30-60 seconds until fragrant—do not let it burn.
· Pour in the white wine (or stock) and lemon juice. Let it simmer for 1-2 minutes, scraping the bottom of the pan with a wooden spoon to release all the browned bits (this is flavor!).
· Stir in the chopped parsley and taste. Add salt if needed.
5. Combine and Serve:
· Return the lobster and scallops (along with any accumulated juices) to the pan. Spoon the sauce over the seafood to warm it through for about 30 seconds.
· Serve immediately: Plate the seafood and pour the remaining sauce from the pan over the top. Garnish with extra fresh parsley and serve with lemon wedges.
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Critical Tips for Success:
· DRY, DRY, DRY: Patting the scallops completely dry is non-negotiable for a perfect sear. Moisture is the enemy of browning.
· Hot Pan: Your pan must be properly preheated. The seafood should sizzle the moment it touches the surface.
· Don’t Crowd the Pan: Cook in batches if necessary. Overcrowding will steam the seafood instead of searing it.
· Don’t Overcook: Both lobster and scallops become tough and rubbery when overcooked. They cook very quickly. The scallops should be slightly translucent in the very center when you take them out of the pan, as they will carryover cook.
· Quality Ingredients: Use real, unsalted butter and fresh garlic. The sauce is the star, so its quality matters.
· Serve With: This dish is perfect served over:
· Pasta (like linguine or fettuccine)
· Risotto
· Crusty bread to soak up every drop of the sauce
· Simple steamed vegetables or a fresh salad
Enjoy your incredibly delicious and impressive meal