🦞 Butter Lobster and Scallops
Ingredients (Serves 2–3)
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2 lobster tails (6–8 oz each)
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6–8 large sea scallops, patted dry
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Salt & pepper, to taste
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2 tbsp olive oil
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4 tbsp unsalted butter
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3 cloves garlic, minced
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1/4 cup white wine (optional, can replace with seafood stock)
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1 tbsp lemon juice
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1 tsp paprika (optional for color)
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Fresh parsley, chopped, for garnish
👩🍳 Instructions
1. Prepare lobster tails
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Using kitchen shears, cut the top shell of the lobster tails down the center.
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Pull the meat slightly out of the shell for even cooking.
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Season with salt, pepper, and paprika.
2. Cook lobster
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Heat 1 tbsp butter + 1 tbsp olive oil in a skillet over medium heat.
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Place lobster meat-side down and cook 2–3 minutes, then flip and cook another 2–3 minutes until opaque.
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Remove lobster from skillet and set aside.
3. Sear scallops
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Pat scallops dry to ensure a golden sear.
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In the same skillet, add 1 tbsp butter + 1 tbsp olive oil.
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Sear scallops 2–3 minutes per side until golden brown and just opaque in the center.
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Remove scallops and set aside.
4. Make the garlic butter sauce
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In the same skillet, melt remaining 2 tbsp butter.
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Add minced garlic and sauté 30 seconds until fragrant.
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Add white wine (or stock) and lemon juice, simmer 1–2 minutes until slightly reduced.
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Season with salt and pepper.
5. Combine & serve
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Return lobster and scallops to the skillet and spoon sauce over them.
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Garnish with chopped parsley.
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Serve immediately with rice, mashed potatoes, or crusty bread to soak up the buttery sauce.
✨ Tips for Perfect Butter Lobster and Scallops
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High heat for scallops ensures a caramelized crust.
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Don’t overcook lobster; it should be just opaque for tender, juicy meat.
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Optional: finish with a squeeze of lemon for brightness.
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Add a sprinkle of red pepper flakes if you like a touch of heat.
If you want, I can also give a garlic parmesan butter version or a one-pan oven-baked version that cooks lobster and scallops together for easy cleanup.
