Of course! Garlic butter lobster and scallops is a restaurant-quality dish that feels incredibly luxurious but is surprisingly straightforward to make at home. The key is to not overcook the seafood and to build a rich, flavorful sauce.
Here is a comprehensive guide, including a classic recipe, tips for success, and serving suggestions.
The Ultimate Garlic Butter Lobster and Scallops
This recipe is designed to be cooked in batches to ensure everything is perfectly seared and not steamed.
Yields: 2-3 servings
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
· For the Seafood:
· 2 (5-6 oz) lobster tails, shell-on or shelled
· 8-10 large sea scallops (about ¾ lb), patted very dry
· Salt and freshly ground black pepper
· 1 tablespoon olive oil or avocado oil
· For the Garlic Butter Sauce:
· ½ cup (1 stick) unsalted butter
· 4-5 large garlic cloves, minced
· 1 small shallot, finely minced (optional, for extra flavor)
· ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or seafood stock
· 2 tablespoons fresh lemon juice
· 2 tablespoons fresh parsley, finely chopped
· 1 teaspoon fresh thyme leaves (or ¼ tsp dried)
· Pinch of red pepper flakes (optional, for a little heat)
Instructions:
- Prepare the Seafood:
· Lobster Tails: Using kitchen shears, cut straight down the top of the shell towards the tail fin, but do not cut through the bottom shell. Gently pry the meat upward, loosening it from the shell, but leave it attached at the base. Place it on top of the split shell. This is called “butterflying.” Season lightly with salt and pepper.
· Scallops: Ensure they are thoroughly patted dry with paper towels. This is the most important step for getting a good sear. Season both sides with salt and pepper. - Sear the Scallops:
· Heat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the olive oil.
· Once the oil is shimmering, carefully add the scallops, making sure they are not touching. Sear for 1.5 – 2 minutes without moving them, until a deep golden-brown crust forms.
· Flip the scallops and cook for another 1-2 minutes until just cooked through and opaque. They should still be slightly soft in the center. Remove from the pan and set aside on a plate. - Cook the Lobster Tails:
· Reduce the heat to medium. Place the lobster tails in the same pan, meat-side down. Sear for 2-3 minutes until the meat is opaque and lightly browned.
· Flip them so the shell side is down. You can add 1 tablespoon of butter to the pan at this point to baste the lobster. Cook for another 2-3 minutes, spooning the butter over the meat, until fully cooked and opaque. Remove and set aside with the scallops. - Make the Garlic Butter Sauce:
· Reduce the heat to medium-low. Add the remaining butter to the pan.
· Once melted, add the minced garlic and shallot (if using). Sauté for 1 minute until fragrant—be careful not to burn it.
· Pour in the white wine (or stock) and lemon juice to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced.
· Stir in the fresh parsley, thyme, and red pepper flakes. Taste and adjust seasoning with salt and pepper. - Combine and Serve:
· Return the lobster and scallops to the pan, along with any accumulated juices. Spoon the hot garlic butter sauce over the seafood to warm it through for about 30 seconds.
· Serve immediately, garnished with extra parsley and lemon wedges.
Critical Tips for Success:
· Dry Your Scallops: This cannot be overstated. Moisture is the enemy of a good sear. Pat them aggressively with paper towels.
· Don’t Crowd the Pan: Cook in batches if necessary. Overcrowding will steam the seafood instead of searing it.
· Use High Heat for Searing: Get your pan nice and hot before adding the scallops to achieve that perfect caramelized crust.
· Don’t Overcook: Both lobster and scallops become tough and rubbery when overcooked. Scallops are best when still slightly translucent in the very center when you remove them from the pan, as they will continue to cook (carryover cooking).
· Quality Ingredients: Use real butter, fresh garlic, and fresh herbs. The sauce is simple, so the quality of each ingredient really shines through.
Serving Suggestions:
· To Soak Up the Sauce: Serve over:
· Creamy mashed potatoes or risotto (especially a lemon risotto).
· Pasta like linguine or fettuccine.
· Crusty bread or garlic bread to mop up every last drop of that incredible garlic butter sauce.
· For a Lighter Meal: Serve with a simple garden salad and asparagus or sautéed green beans.
· For a True Surf & Turf: Add a grilled filet mignon or a few grilled shrimp on the side.
Enjoy your spectacular, restaurant-worthy meal