Name: Garlic Butter Lobster and Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 lobster tails (6–8 oz each), shells removed; 12 large sea scallops, patted dry; 4 tbsp unsalted butter; 4 garlic cloves, minced; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tbsp fresh parsley, chopped; Salt, to taste; Freshly ground black pepper, to taste; 1 tbsp olive oil (for searing)

I prepare this Garlic Butter Lobster and Scallops when I want something elegant yet incredibly simple. Tender lobster tails and perfectly seared sea scallops are coated in a rich garlic butter sauce with fresh lemon and parsley. It feels restaurant-worthy, but I make it in just about 20 minutes from start to finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lobster tails (about 6–8 oz each), shells removed

12 large sea scallops, patted dry

4 tbsp unsalted butter

1 tbsp fresh lemon juice

4 garlic cloves, minced

1 tsp lemon zest

1 tbsp fresh parsley, chopped

Salt

Freshly ground black pepper

Olive oil (for searing)

Directions

Prepare the lobster tails:
I thaw the lobster tails completely if they are frozen. Using kitchen shears, I cut the top shell lengthwise and gently pull the meat out, leaving it attached at the tail. I pat the lobster meat dry and season it with salt and pepper.

Sear the scallops:
I heat a skillet over medium-high heat and add a drizzle of olive oil. I sear the scallops for 2–3 minutes per side until a golden crust forms. Then I remove them from the skillet and set them aside.

Cook the lobster:
In the same skillet, I melt 2 tablespoons of butter. I add the lobster meat and cook it for 2–3 minutes per side until it turns opaque and is cooked through. I remove it from the pan and keep it warm.

Make the garlic butter sauce:
Using the same skillet, I add the remaining butter and minced garlic. I cook it gently for 1–2 minutes until fragrant, making sure not to burn the garlic. Then I stir in the lemon juice, lemon zest, and parsley. I season with salt and freshly ground black pepper.

Combine and serve:
I return the lobster and scallops to the skillet and spoon the garlic butter sauce over them. I let everything warm together for about 1 minute before serving immediately with extra parsley and lemon wedges.

Servings and Timing

Servings: 2–3 people

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Variations

I sometimes add a pinch of red pepper flakes to the garlic butter for a subtle heat.

When I want a creamier sauce, I stir in a splash of heavy cream at the end and let it simmer briefly.

For a herb-forward version, I mix in fresh thyme or chives along with the parsley.

If I want a smoky touch, I grill the lobster tails instead of cooking them in the skillet.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. Because seafood is delicate, I try to enjoy it as fresh as possible.

To reheat, I warm everything gently in a skillet over low heat with a small extra pat of butter. I avoid microwaving for too long since it can make the scallops rubbery and the lobster tough.

FAQs

How do I know when the lobster is fully cooked?

I look for opaque, white meat with a firm texture. When the lobster turns from translucent to solid white and slightly firm, I know it is done.

Why should I pat the scallops dry before searing?

I always pat them dry because excess moisture prevents a golden crust from forming. Dry scallops sear better and develop that beautiful caramelized exterior.

Can I use frozen seafood?

Yes, I can use frozen lobster tails and scallops, but I make sure to thaw them completely and pat them dry before cooking.

What pan works best for this recipe?

I prefer using a heavy stainless steel or cast-iron skillet because it holds heat well and helps create a good sear.

What sides pair best with this dish?

I like serving this over creamy risotto, garlic mashed potatoes, or alongside roasted asparagus. I also enjoy pairing it with a crisp white wine like Sauvignon Blanc or Chardonnay.

Conclusion

I find this Garlic Butter Lobster and Scallops recipe to be the perfect balance of simplicity and elegance. With just a handful of ingredients and minimal cooking time, I create a dish that feels special and indulgent. Whenever I want to impress without spending hours in the kitchen, this is the recipe I turn to again and again.

📖 Recipe:

Garlic Butter Lobster and Scallops

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Author: Sophia
Total Time: 20 minutes
Yield: 2–3 servings
Diet: Gluten Free

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Description

Tender lobster tails and perfectly seared sea scallops coated in a rich garlic butter sauce with fresh lemon and parsley. This elegant yet simple seafood dish comes together in just 20 minutes and feels restaurant-worthy.

Ingredients

2 lobster tails (6–8 oz each), shells removed

12 large sea scallops, patted dry

4 tbsp unsalted butter

4 garlic cloves, minced

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley, chopped

Salt, to taste

Freshly ground black pepper, to taste

1 tbsp olive oil (for searing)

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Instructions

Thaw lobster tails completely if frozen. Using kitchen shears, cut the top shell lengthwise and gently pull the meat out, leaving it attached at the tail. Pat dry and season with salt and pepper.
Heat a skillet over medium-high heat and add olive oil. Sear scallops for 2–3 minutes per side until a golden crust forms. Remove and set aside.
In the same skillet, melt 2 tablespoons of butter. Add lobster meat and cook for 2–3 minutes per side until opaque and cooked through. Remove and keep warm.
Add remaining butter to the skillet along with minced garlic. Cook for 1–2 minutes until fragrant. Stir in lemon juice, lemon zest, and parsley. Season with salt and pepper.
Return lobster and scallops to the skillet. Spoon garlic butter sauce over the top and warm together for 1 minute. Serve immediately with extra parsley and lemon wedges if desired.