Here’s a restaurant-style recipe for Garlic Butter Lobster and Scallops — rich, flavorful, and surprisingly easy to make at home 🦞🦪🧈
Garlic Butter Lobster and Scallops
Servings: 2–3
Ingredients
- 1 lb (450 g) lobster tails (or chunks of lobster meat)
- ½ lb (225 g) scallops (preferably dry-packed)
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp lemon juice (fresh)
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Instructions
1. Prepare seafood
- Pat lobster and scallops dry with paper towels (helps sear properly).
- Season lightly with salt and pepper.
2. Sear the scallops
- Heat 1 tbsp butter + 1 tsp olive oil in a skillet over medium-high heat.
- Add scallops without crowding the pan.
- Sear 2–3 minutes per side until golden brown and slightly firm.
- Remove from pan and set aside.
3. Cook the lobster
- In the same pan, add 2 tbsp butter.
- Sear lobster pieces for 3–4 minutes, until opaque and cooked through.
- Add minced garlic and cook 30–60 seconds, until fragrant.
4. Combine & finish
- Return scallops to the pan.
- Add remaining butter and lemon juice, swirling until melted.
- Taste and adjust seasoning.
5. Serve
- Plate lobster and scallops, spoon garlic butter over the top.
- Garnish with fresh parsley and a lemon wedge.
- Optional: serve with rice, pasta, or crusty bread to soak up the garlic butter.
Tips
- Do not overcook scallops — they should be tender, slightly springy.
- Dry scallops sear better than wet-packed (no added water).
- Add a splash of white wine to the pan while cooking garlic for extra flavor.
- Butter + lemon + garlic is a classic combo — feel free to double the garlic for a bold flavor.
If you want, I can also make a “oven-baked version” that cooks lobster and scallops together in garlic butter, perfect for hands-off cooking and easy cleanup.
Do you want me to do that?
