Succulent Garlic Butter Lobster & Scallops with Herbs

SAVE THIS!

🦞 Introduction

Succulent Garlic Butter Lobster & Scallops with Herbs is a luxurious seafood feast that pairs the sweet, tender meat of lobster tails with buttery, melt-in-your-mouth scallops. Infused with garlic, lemon, and fresh herbs, the flavors are rich yet bright, perfect for special occasions or a romantic dinner at home. With the right technique, both lobster and scallops cook to perfection in just minutes, making this dish elegant but easy.

🛒 Ingredients

• 2 lobster tails (about 6–8 oz / 170–225 g each)
• ½ lb (225 g) large sea scallops, cleaned and patted dry
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

🥄 Method of Preparation

1. Prepare the Seafood

1. Lobster tails – Use kitchen shears to cut the top shell lengthwise down the middle. Gently lift the meat out, resting it on top of the shell for even cooking.
2. Scallops – Rinse under cold water, remove the small side muscle if present, and pat very dry with paper towels.

2. Make the Garlic Herb Butter

1. In a small saucepan over low heat, melt the butter.
2. Stir in garlic, lemon juice, parsley, and thyme. Cook for 1 minute until fragrant. Remove from heat.

3. Cook the Lobster

1. Preheat oven to 425°F (220°C).
2. Place lobster tails on a baking sheet. Brush generously with the garlic herb butter (reserve some for scallops).
3. Bake for 10–12 minutes or until the lobster meat is opaque and slightly firm.

4. Cook the Scallops

1. Heat olive oil in a skillet over medium-high heat until shimmering.
2. Season scallops lightly with salt and pepper.
3. Sear scallops for 1½–2 minutes per side until golden brown and just cooked through.
4. During the last 30 seconds, spoon some reserved garlic herb butter into the pan to coat the scallops.

5. Serve

Arrange lobster tails and scallops on a platter. Drizzle with remaining garlic herb butter and garnish with lemon wedges and extra parsley. Serve immediately.

🗄 Storage Method

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 1 day.
• Reheating: Warm gently in a covered skillet over low heat with a splash of butter or broth—avoid overcooking.
• Freezing: Not recommended, as the texture of cooked lobster and scallops will change.