Garlic Butter Lobster & Scallops

This garlic butter lobster and scallops recipe transforms ordinary weeknight dinners into restaurant-worthy experiences. The combination of succulent lobster tails and tender scallops bathed in a rich garlic butter sauce creates an impressive yet surprisingly simple meal that feels like a special occasion every time.

I first prepared this dish for my anniversary dinner when our restaurant reservations fell through. What began as a backup plan has become our most anticipated tradition each year we find ourselves looking forward to staying in rather than going out.

Ingredients

• Lobster tails: The star protein providing sweet tender meat that pairs perfectly with the rich butter sauce
• Sea scallops: Offering a delicate complementary seafood with a beautiful caramelized exterior when cooked correctly
• Unsalted butter: Creating the luxurious base for the sauce allowing you to control salt levels
• Fresh garlic: Minced finely for maximum flavor distribution throughout the sauce
• Fresh parsley: Adding color and a bright herbal note that cuts through the richness
• Lemon juice: Providing essential acidity to balance the buttery sauce
• Salt and pepper: The classic seasoning duo that enhances natural flavors
• Lemon wedges: For squeezing over the finished dish adding brightness and visual appeal

Step-by-Step Instructions

Prepare the Seafood:

Begin by properly thawing frozen lobster tails and scallops in the refrigerator overnight if possible. When ready to cook rinse both gently under cold water to remove any debris or ice crystals. Pat everything completely dry with paper towels this crucial step ensures proper browning especially for the scallops which need a dry surface to achieve that coveted golden crust.

Create the Garlic Butter Base:

Melt your butter slowly over medium heat in a large skillet preferably stainless steel or cast iron for optimal heat distribution. Watch carefully as it melts and begins to bubble but do not allow it to brown. Once completely melted add your minced garlic and reduce the heat slightly to prevent burning. Sauté for exactly one minute until the garlic becomes wonderfully fragrant but not browned as bitter notes will develop if overcooked.

Cook the Lobster Tails:

Place your lobster tails cut side down directly into the fragrant garlic butter allowing them to absorb the flavors immediately. Cook for 3 to 4 minutes until the meat begins turning opaque around the edges before carefully flipping them over. The shells should begin developing a beautiful red color indicating proper cooking.

Add the Scallops:

With the lobster tails flipped introduce your scallops to the pan placing them in the spaces between the lobster. Ensure each scallop has direct contact with the hot pan surface and enough room around it for proper heat circulation. Season both seafood items generously with salt and freshly cracked black pepper remembering that proper seasoning is essential for bringing out their natural sweetness.

Finish and Serve:

Drizzle fresh lemon juice evenly across all seafood pieces and sprinkle with chopped parsley. Continue cooking for an additional 3 to 4 minutes watching carefully as scallops should develop a golden brown crust while remaining tender and slightly translucent in the center. Lobster is perfectly cooked when the meat is completely opaque but still juicy. Immediately transfer to warmed plates and spoon additional garlic butter sauce from the pan over each serving. Garnish with lemon wedges for both presentation and additional bright flavor.

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You Must Know

My favorite aspect of this recipe is the moment the garlic hits the melted butter creating an aroma that fills the kitchen and instantly signals something special is happening. My partner always appears in the kitchen at precisely this moment claiming to need something from the refrigerator but really just wanting to peek at what's coming for dinner.

Selecting Quality Seafood

The success of this dish depends heavily on starting with excellent seafood. For lobster tails look for ones that are frozen at sea as they maintain better quality than fresh unless you live in a coastal area. They should have a clean ocean smell with no ammonia scent. For scallops always choose dry packed or dry fresh scallops rather than wet packed which have been treated with chemicals and will never sear properly. Properly sourced seafood needs minimal adornment to shine which is why this simple preparation works so beautifully.

Perfecting the Sear

The golden brown crust on perfectly cooked scallops is often called the Maillard reaction a chemical process that creates hundreds of flavor compounds. To achieve this the surface must be completely dry before cooking and the pan must be properly heated. Resist the urge to move the scallops once placed in the pan allowing a full 2 minutes before checking the underside for color. Properly seared scallops should release easily from the pan when ready to flip forcing them will tear the delicate flesh. This technique takes practice but the flavor reward is tremendous.

Wine Pairing Suggestions

This luxurious seafood dish deserves an equally impressive wine companion. A crisp unoaked Chardonnay offers buttery notes that complement the sauce without overwhelming the delicate seafood flavors. Alternatively a Sauvignon Blanc provides bright acidity that cuts through the richness creating balance. For special occasions consider champagne or prosecco whose effervescence cleanses the palate between each indulgent bite. Serve any selection well chilled in proper stemware to enhance the dining experience.

Make Ahead Options

While this dish is best served immediately after cooking you can prepare components ahead of time to streamline the process. Clean and prepare the lobster tails up to 24 hours ahead storing them covered in the refrigerator. The garlic butter sauce can be made earlier in the day and gently reheated just before cooking the seafood. Scallops however should always be cooked just before serving as their texture suffers significantly when reheated. Having ingredients measured and prepared before beginning allows you to focus entirely on the cooking process ensuring perfect results.

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Frequently Asked Questions

→ How do I prepare lobster and scallops before cooking?

Thaw frozen seafood if needed, then rinse under cold water and pat dry with paper towels. This ensures optimal texture when cooking.

→ What is the best way to cook scallops so they are not rubbery?

Cook scallops over medium heat for 3-4 minutes per side until golden brown. Avoid overcooking to maintain tenderness.

→ Can I substitute ingredients like butter or parsley?

You can use olive oil instead of butter and cilantro or dill instead of parsley, but the original ingredients enhance the authentic flavor.

→ What sides pair well with this seafood dish?

This dish goes well with roasted vegetables, steamed asparagus, garlic bread, or a fresh green salad.

→ How can I tell when the lobster is fully cooked?

Lobster tails turn opaque and white when cooked through. The meat should pull away from the shell easily.