INGREDIENTS
Lobster
- 2 lobster tails
- 3 tablespoons melted butter
- 1 teaspoon lemon juice
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper
- Lemon wedges (for serving)
Scallops
- 12 large sea scallops
- Salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- Optional: a pinch of chili flakes
Garlic Butter Sauce
- 5 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon fresh parsley, finely chopped
- Pinch of black pepper
- Pinch of salt
STEP 1: PREPARE THE LOBSTER TAILS
Before cooking the lobster, you need to prepare the shells so the meat can cook evenly and beautifully. Using kitchen scissors, cut the top of the shell down the center, stopping right before the tail. Gently pull the meat upward, letting it rest on top of the shell. This “butterfly” technique gives the lobster that classic restaurant look and ensures even cooking.
Brush the meat generously with melted butter mixed with lemon juice, paprika, garlic powder, salt, and pepper. This seasoning blend enhances the natural sweetness of the lobster without overpowering it. Let the lobster tails marinate for about 10 minutes to soak in the flavor.
STEP 2: COOK THE LOBSTER
The easiest way to cook lobster tail at home is baking or broiling. Broiling gives the lobster those slightly charred, restaurant-style edges.
To broil:
- Preheat your oven’s broiler on high.
- Place the lobster tails on a baking tray.
- Broil for 8–10 minutes, depending on size.
The lobster is done when the meat turns opaque white with light golden edges. Avoid overcooking—lobster becomes tough if cooked too long.
To finish, brush with extra melted butter and squeeze fresh lemon over the top.
STEP 3: PREPARE THE SCALLOPS
Scallops cook fast, but they need proper preparation for that golden brown crust.
Important tips:
- Pat the scallops completely dry—moisture prevents browning.
- Remove the small side muscle if still attached.
- Season simply with salt and pepper.
A good sear requires a hot pan. Choose cast iron or stainless steel.
STEP 4: SEAR THE SCALLOPS
Heat olive oil in your pan over medium-high heat. When the oil is shimmering, add the scallops one by one, making sure they do not touch. This prevents steaming.
Let them cook undisturbed for 2 minutes. You should see a golden crust forming around the edges.
Flip and add 2 tablespoons of butter to the pan. As the butter melts and foams, tilt the pan and spoon the butter over the scallops repeatedly. This basting step gives incredible flavor and a rich finish.
Cook for another 1–2 minutes before removing from the heat. The centers should be opaque but still tender—never rubbery.
STEP 5: MAKE THE GARLIC BUTTER SAUCE
In a small saucepan, melt butter over low heat. Add minced garlic and cook gently for 1 minute until fragrant. Don’t brown it—burnt garlic becomes bitter.
Add lemon juice, parsley, pepper, and a pinch of salt. Stir well and turn off the heat. This sauce ties the entire dish together and mirrors the look in your photo beautifully.
STEP 6: ASSEMBLE THE DISH
Place the cooked lobster tail on a plate with the shell beautifully opened. Arrange the golden scallops beside it, letting them rest in a shallow pool of garlic butter.
Spoon extra sauce on top so the scallops glisten, just like in your picture. Finish with chopped parsley for color and brightness.
Serve immediately with lemon wedges for squeezing over the seafood.
TIPS FOR PERFECT RESULTS
1. Don’t crowd the scallops
They need space to form that gorgeous golden crust.
2. Use high-quality butter
It makes a huge difference in garlic sauce.
3. Dry the scallops well
Moisture is the enemy of browning.
4. Watch the lobster closely
Even 1 extra minute can overcook it.
5. Serve hot
This dish is meant to be enjoyed right away.
SERVING IDEAS
- Garlic mashed potatoes
- Steamed asparagus
- Buttered noodles
- Rice pilaf
- Grilled vegetables
- A fresh garden salad
This meal is also perfect for special occasions like date night, anniversaries, birthdays, or when you just want to treat yourself.
STORAGE & REHEATING
Seafood is best eaten fresh, but if you have leftovers:
- Store in an airtight container for up to 2 days.
- Reheat gently on low heat with a splash of butter.
- Never microwave scallops—they become rubbery fast.
WHY THIS RECIPE WORKS
This dish looks luxurious but uses simple techniques. The butter adds richness, the lemon keeps everything bright, and the garlic enhances the natural sweetness of the lobster and scallops. The golden sear on the scallops adds a restaurant-worthy touch. The whole meal takes about 25–30 minutes, making it surprisingly quick for something that feels so special.