Garlic Butter Lobster & Scallops

This dish is what you make when you want to wow. Whether it’s date night, a family celebration, or a “just because I deserve it” kind of meal, Garlic Butter Lobster & Scallops is guaranteed to deliver. The lobster is tender and sweet, the scallops are golden and buttery with that perfect pan-seared crust, and the garlic butter sauce? Chef’s kiss.

It’s the kind of recipe that feels elegant but is actually super straightforward. The secret is letting high-quality ingredients shine—and giving them just enough attention to bring out their best.

I first made this for an anniversary dinner at home (after realizing reservations were booked solid), and let me tell you: it turned out way better than anything we would’ve ordered out. Now it’s my go-to when I want to feel fancy without a ton of fuss.

Why You’ll Love This Recipe

• Restaurant-worthy but simple – All you need is one skillet and about 30 minutes.
• Garlic butter sauce = liquid gold – With lemon, herbs, and just enough richness.
• Perfect texture – Golden scallops, tender lobster, and a glossy finish.
• Halal-friendly – No wine, no pork, no alcohol—just clean, vibrant flavors.
• Customizable – Serve it with pasta, rice, or crusty bread (or just eat it straight out of the pan—I won’t judge).

Prep Time & Servings

• Prep Time: 15 minutes
• Cook Time: 15–18 minutes
• Total Time: 30–35 minutes
• Servings: 2 generous portions (or 4 smaller servings)

Calories per serving: ~400 (without sides)
Protein: 35g | Carbs: 4g | Fat: 26g

Ingredients

For the Lobster & Scallops:

• 2 lobster tails (4–5 oz each), shell split and meat loosened
• ½ lb large sea scallops (about 8–10), patted dry
• Salt & black pepper to taste
• 1 tbsp neutral oil (avocado or canola)
• 1 tbsp butter (for searing scallops)

For the Garlic Butter Sauce:

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• Juice of ½ lemon (plus more to taste)
• Zest of ½ lemon
• 2 tbsp chopped parsley
• Optional: a pinch of red pepper flakes for a little kick
• Optional: 1 tbsp seafood broth or halal chicken broth for extra depth

Step-by-Step Instructions

Step 1: Prep Your Seafood

Scallops:

1. Pat scallops dry with paper towels. Remove side muscle (the small flap) if still attached.
2. Season lightly with salt and pepper.

Lobster Tails:

1. Using kitchen scissors, cut down the top shell of each tail, stopping before the tail fin.
2. Gently pull the meat up and out, resting it on top of the shell (this is called “butterflying”).
3. Season lightly with salt and pepper.

Tip: Bring seafood to room temperature for 10–15 minutes before cooking so it sears evenly.

Step 2: Sear the Scallops

1. Heat 1 tbsp oil + 1 tbsp butter in a skillet over medium-high heat.
2. When the pan is hot and shimmering, add scallops (don’t overcrowd).
3. Sear for 2–3 minutes per side, without moving, until a golden crust forms.
4. Remove scallops to a plate and tent with foil.

Pro Tip: A dry surface = a great crust. Make sure scallops are well-patted before they hit the pan.

Step 3: Cook the Lobster Tails

1. In the same skillet (or a clean one if needed), add 2 tbsp butter over medium heat.
2. Place lobster tails meat-side down and sear for 2–3 minutes until lightly golden.
3. Flip, add a splash of broth if using, cover loosely with a lid or foil, and cook for another 4–5 minutes, or until the meat is opaque and cooked through.

Step 4: Make the Garlic Butter Sauce

1. Push the lobster to one side or remove briefly.
2. In the skillet, melt remaining 2 tbsp butter over medium-low heat.
3. Add minced garlic and sauté for 1 minute until fragrant (don’t brown).
4. Stir in lemon juice, zest, parsley, and red pepper flakes if using.
5. Return lobster and scallops to the pan. Spoon sauce over everything.

Step 5: Serve

Transfer to plates or serve straight from the skillet. Spoon more sauce on top and garnish with extra lemon wedges and parsley.

How to Serve

Pair it with:

• Garlic mashed potatoes or roasted baby potatoes
• Lemon butter pasta or angel hair tossed with olive oil
• Steamed or sautéed greens (spinach, asparagus, or green beans)
• Crusty bread to soak up every drop of sauce
• A light salad with lemon vinaigrette to balance the richness

Tips for Success

1. Dry your scallops well – Moisture prevents that golden sear.
2. Use a hot pan – The key to caramelized scallops and quick-cooked lobster.
3. Don’t overcook – Lobster and scallops both cook quickly and can go rubbery if overdone.
4. Baste with butter – Spoon the garlic butter over the seafood as it finishes cooking.
5. Use fresh garlic and lemon – It makes a huge difference in flavor.

Recipe Variations

• Add shrimp – Sear alongside scallops for a fuller seafood spread.
• Spicy version – Add ½ tsp chili flakes or a drizzle of chili oil to the butter.
• Herb swap – Try fresh thyme or tarragon instead of parsley.
• Creamy sauce twist – Stir in 1 tbsp heavy cream at the end for a velvety finish.
• Grill it – Cook lobster tails and scallops on the grill, then finish with garlic butter drizzle.

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Storage & Reheatin

To Store:
Refrigerate leftovers in an airtight container for up to 2 days.

To Reheat:
Warm gently in a skillet over low heat with a bit of butter. Avoid the microwave—it can make seafood rubbery.

To Freeze:
Not recommended, as scallops and lobster lose texture once frozen and reheated.

Special Equipment

• Sharp kitchen scissors (for cutting lobster shells)
• Cast iron or heavy skillet for searing
• Tongs for flipping scallops and lobster
• Small saucepan (optional, if making sauce separately)

Frequently Asked Questions

Can I use frozen seafood?
Yes—just thaw fully in the fridge overnight and pat dry before cooking.

Is this dish spicy?
Not by default. Red pepper flakes are optional for a touch of heat.

What kind of scallops should I use?
Use dry-packed sea scallops (not “wet” or treated ones) for best sear and flavor.

Can I cook everything in one pan?
Yes—just sear the scallops first, then the lobster, and finish with the sauce in the same skillet.

Can I substitute lobster tails with lobster meat?
Absolutely! Just gently sauté the pre-cooked lobster meat in the butter sauce to warm through.

Final Thoughts

Garlic Butter Lobster & Scallops is the kind of meal that tastes like it came from a white-tablecloth restaurant—but you made it yourself, in one skillet, without breaking a sweat. It’s rich, buttery, and full of garlic-lemon goodness, and whether you serve it for date night or a weekend treat, it’ll feel like a total win.

Don’t forget the bread to soak up the sauce. You’re going to want every drop.

If you make it, I’d love to see your version! Share your plate, tag your twist, or let me know how you served it.

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