Garlic Butter Lobster with Black Pepper Scallops

 

 

 

 

 

 

 

 

 

Ingredients

For the Lobster:

2 lobster tails (fresh or thawed from frozen)

3 tbsp unsalted butter

3 cloves garlic, finely minced

1 tbsp lemon juice

1 tsp lemon zest (optional)

1 tbsp fresh parsley, chopped

1/4 tsp paprika (for color)

Salt, to taste

For the Scallops:

1/2 lb (about 6–8) large sea scallops, patted dry

1 tbsp olive oil

1 tbsp butter

1 clove garlic, smashed (optional)

1 tsp freshly ground black pepper

Salt, to taste

To serve:

Lemon wedges

More fresh herbs or microgreens (optional)

 

Instructions

1. Prep the Lobster Tails

Use kitchen scissors to cut through the top shell of the lobster tails lengthwise. Gently lift the meat out and rest it on top of the shell (but keep it attached at the base).

Season lightly with salt and a sprinkle of paprika.

2. Bake or Broil the Lobster

Preheat oven to 425°F (220°C), or set broiler to high.

In a small saucepan, melt 3 tbsp butter over medium-low heat. Add minced garlic, lemon juice, and zest. Simmer for 1–2 minutes.

Spoon some of the garlic butter over the lobster meat. Place lobster tails on a baking sheet and bake for 10–12 minutes (or broil for 7–9 minutes), basting once with more garlic butter halfway through.

3. Cook the Scallops

While the lobster is cooking, heat a skillet over high heat.

Pat scallops dry with paper towels and season both sides with salt and freshly cracked black pepper.

Add olive oil and butter to the hot skillet. If using garlic, add the smashed clove to flavor the oil.

When the skillet is very hot, sear scallops for about 1.5–2 minutes per side, until golden brown crust forms and centers are just opaque. Do not overcook.

4. Plate and Serve

Plate lobster tails with scallops. Drizzle remaining garlic butter over everything.

Garnish with parsley and lemon wedges.