Garlic Butter Lobster and Scallops

Introduction

This Garlic Butter Lobster and Scallops dish is an elegant, restaurant-quality seafood dinner you can make in minutes. Tender, sweet lobster and perfectly seared scallops are bathed in a rich garlic butter sauce brightened with lemon and fresh parsley. It’s luxurious, simple, and ideal for special occasions or when you want a truly impressive meal without complicated steps.

Why You’ll Love This Recipe

  • Ready in under 20 minutes
  • Uses simple, high-quality ingredients
  • Rich, buttery sauce with bright lemon and fresh herbs
  • Tender lobster + golden scallops = the ultimate seafood combo
  • Perfect for date nights, holidays, or celebrations
  • One-skillet cooking makes prep and cleanup easy
  • Naturally low-carb, keto-friendly, and gluten-free
  • Versatile — serve over pasta, rice, or with crusty bread

Ingredients

Seafood

  • 2 lobster tails, halved lengthwise
  • 1 lb sea scallops, patted dry
  • Salt, to taste
  • Black pepper, to taste

Garlic Butter Sauce

  • 6 tablespoons unsalted butter, divided
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped

Directions

Step 1: Cook the Lobster

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Place the lobster tails flesh-side down and cook for 3–4 minutes.
Flip and cook another 2–3 minutes until the meat becomes opaque and lightly golden.
Transfer the cooked lobster to a plate and set aside.

Step 2: Sear the Scallops

Pat the scallops completely dry and season lightly with salt and pepper.
Add them to the same skillet and cook for about 2 minutes per side, until golden brown with caramelized edges.
Remove and set aside with the lobster.

Step 3: Make the Garlic Butter Sauce

Melt the remaining butter in the skillet over medium heat.
Add the minced garlic and cook for 1 minute until fragrant but not browned.
Stir in the fresh lemon juice and parsley until the sauce becomes glossy.

Step 4: Finish the Dish

Return the lobster tails and scallops to the skillet, tossing gently to coat them in the garlic butter sauce.
Heat for 1 minute just to warm through.

Step 5: Serve

Serve immediately, garnished with extra parsley and lemon wedges.

Tips for Best Results

  • Pat scallops dry to ensure a perfect golden sear.
  • Use large, high-quality scallops — avoid those labeled “wet pack” if possible.
  • Don’t overcook lobster; it becomes rubbery quickly.
  • Add a splash of white wine to the sauce for added depth.
  • Use freshly squeezed lemon juice for the best flavor.
  • Warm your serving plates for a restaurant-style presentation.

Variations & Substitutions

  • Spicy version: Add a pinch of red pepper flakes to the garlic butter.
  • Herb-forward: Add fresh thyme or chives to the sauce.
  • Creamy garlic lobster: Add ¼ cup heavy cream to the sauce.
  • Surf-and-turf: Serve with a seared steak for an elevated meal.
  • Citrus twist: Add lemon zest or a splash of orange juice.

Serving Suggestions

  • Serve over buttered pasta, risotto, or rice.
  • Pair with roasted asparagus, steamed broccoli, or a crisp green salad.
  • Enjoy with crusty bread to soak up the garlic butter.
  • Pair with white wine such as Chardonnay, Sauvignon Blanc, or Pinot Grigio.

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 2 days.
  • Freezer: Not recommended, as scallops and lobster can turn tough once thawed.
  • Reheating: Warm gently in a skillet over low heat with a splash of butter or broth. Avoid microwaving.

Nutrition Information

Per Serving (approximate, based on 2 servings):

  • Calories: 480 kcal
  • Carbohydrates: 4g
  • Protein: 38g
  • Total Fat: 34g
    • Saturated Fat: 16g
    • Polyunsaturated Fat: 3g
    • Monounsaturated Fat: 13g
    • Trans Fat: 0g
  • Cholesterol: 220mg
  • Sodium: 520mg
  • Potassium: 510mg
  • Fiber: 0g
  • Sugar: 1g
  • Vitamin A: 950 IU
  • Vitamin C: 9mg
  • Calcium: 70mg
  • Iron: 1mg

Nutritional values are estimates and vary based on seafood size and butter used.

FAQ

Can I use frozen lobster and scallops?
Yes — thaw completely and pat dry for the best texture and sear.

Why won’t my scallops sear properly?
They were likely too wet or the pan wasn’t hot enough.

Can I use lobster meat instead of tails?
Absolutely. Use 1–1½ cups of lobster meat and cook just until warmed.

Can I make the sauce without lemon?
Yes, but the lemon brightens the rich butter flavor beautifully.

Do I need to remove the scallops’ side muscle?
Yes. If present, peel off the small tough strip on the side before cooking.

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