Pin it
My kitchen becomes magical when I whip up my Garlic Butter Lobster & Scallops – it's my go-to trick for amazing dinner parties.
I cook up tender lobster tails and perfectly seared scallops, then drench them in my fragrant garlic butter sauce. A splash of fresh lemon juice and herbs from my garden really make these ocean treasures shine.
When I want to wow friends without spending forever cooking, this is what I make.
Affordable indulgence
What's great about this dish is how it turns fancy ingredients into a quick feast.
I love watching the garlic butter gently coat the soft lobster meat while the scallops develop that gorgeous golden crust.
I can put together something restaurant-worthy in under 30 minutes, and my guests' faces light up every single time.
Key ingredients
- Lobster tails: 2, split down the middle for even cooking and pretty presentation.
- Scallops: 8 large, fresh ones for that juicy, tender bite.
- Butter: 3 tablespoons unsalted, creating a rich, tasty base.
- Garlic: 4 cloves, finely chopped for bold, aromatic flavor.
- Lemon: 1 tablespoon fresh juice, with extra wedges for serving.
- Parsley: 1/4 cup, freshly chopped, adding fragrant herbal notes.
- Seasoning: Salt and pepper, added to taste.
Flavor choreography
- Aromatic garlic butter
- First, I melt the butter over low heat. Then I toss in the garlic and let it slowly release its flavors for a minute or two.
- Lobster as the star
- I place my lobster tails shell-side down and lovingly baste them with garlic butter for 5-6 minutes until the meat turns pearly white.
- Golden-brown scallops
- After setting the lobster aside, I sear my scallops in the same pan. Just 2-3 minutes per side is enough for that beautiful color to develop.
- Finishing touches
- I finish with a splash of fresh lemon, a sprinkle of parsley, and a twist of pepper. Some lemon wedges add that final touch of freshness.
My special twists
When I'm feeling adventurous, I add a tiny bit of Espelette pepper to my seafood.
Sometimes I switch up the herbs depending on my mood – basil or fresh cilantro completely change the character of the dish.
I like serving this fancy meal with grilled veggies or a simple green salad to balance out the richness of the seafood.
Pin it
Tips for success
The trick is never to overcrowd your pan, especially with the scallops.
I prefer cooking them in batches so they brown properly.
My food thermometer is super helpful – I aim for 140°F for scallops and 145°F for lobster.
As soon as they're done, I take everything off the heat right away to keep that tender texture that makes this dish so special.
Frequently Asked Questions
- → How do I pick fresh scallops?
- Look for scallops that are firm and shiny. Avoid any that feel squishy or smell too strong. The meat should have a pearly sheen.
- → How can I tell if the lobster is done?
- The meat needs to turn white and look opaque. The shell should be a bold red. Be careful not to overcook as the meat will get tough.
- → Can I make the garlic butter ahead of time?
- Yes, you can prepare it a few hours early. Just reheat it gently when you're ready to use it, so it doesn’t scorch.
- → What wine goes best with this dish?
- A Chablis or Muscadet pairs perfectly. These whites have a crisp mineral flavor that works well with seafood and garlic butter.
- → How do you properly sear scallops?
- Heat the pan until it’s really hot. Don’t flip them more than once, and make sure not to overcook so they stay soft inside.