🦞 WOULD YOU EAT THIS? GARLIC BUTTER LOBSTER AND SCALLOPS
INTRODUCTION
Imagine the scent of garlic sizzling in butter, followed by the delicate sizzle of fresh scallops and lobster tails as they hit the pan. It’s rich, elegant, and yet incredibly simple. This dish brings together two premium ingredients — sweet, tender lobster meat and perfectly seared scallops — coated in a buttery, garlicky sauce with just a kiss of lemon and herbs.
In this detailed recipe, we’ll walk through:
Ingredient selection
Cleaning and prepping seafood
Techniques for pan-searing scallops perfectly
Cooking lobster tails without drying them out
Building a garlic butter sauce that brings it all together
Let’s get cooking!
SECTION 1: INGREDIENTS (SERVES 2–3)
Seafood
2 lobster tails (5–6 oz each)
6–8 large sea scallops (U10 or U12 size preferred)
Salt & black pepper to taste
1 tbsp olive oil (for searing)
Garlic Butter Sauce
6 tbsp unsalted butter
5 cloves garlic, finely minced
1 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
1 tsp crushed red pepper flakes (optional for heat)
2 tbsp white wine or seafood stock
1 tbsp fresh parsley, finely chopped
Optional Garnishes
Extra lemon wedges
Chopped chives or dill
Microgreens (for plating)
SECTION 2: SELECTING AND PREPARING SEAFOOD
Choosing the Right Lobster Tails:
Look for cold water lobster tails — they are sweeter and more tender than warm water varieties.
Color should be grayish-black (raw) or deep red (if pre-cooked).
Size matters: 5–6 oz tails are perfect for pan-frying and easier to handle than larger ones.
Choosing the Best Scallops:
Sea scallops (not bay scallops) are large and perfect for searing.
Look for dry-packed scallops — they haven’t been treated with phosphates, which means better browning and natural flavor.
Avoid any scallops that feel mushy or have a chemical odor.
Prep: Scallops
Pat scallops dry thoroughly with paper towels.
Remove the side muscle (the little tab on the side) — it’s chewy and unnecessary.
Season lightly with salt and pepper just before searing.
Prep: Lobster Tails
Use kitchen shears to cut down the top shell lengthwise to expose the meat.
Gently lift the meat out, resting it on top of the shell (“piggyback style”) while keeping it attached at the base.
Season the meat with salt, pepper, and a drizzle of olive oil.
SECTION 3: HOW TO COOK THE SCALLOPS PERFECTLY
Scallops can be intimidating, but they’re quick and simple if you follow this technique.
Steps:
Heat a cast iron or stainless-steel skillet over medium-high heat until very hot.
Add 1 tbsp olive oil and wait until it shimmers.
Carefully place scallops into the pan, flat side down, spaced apart.
Do not move them for 2–3 minutes.
Once a golden crust forms, flip and sear the other side for 1–2 minutes.
Remove from the pan and set aside on a warm plate.
🧠Tip: The golden crust = flavor. If they’re sticking, they’re not ready to flip.
SECTION 4: HOW TO COOK LOBSTER TAILS IN A PAN
While many people broil or steam lobster, pan-cooking with butter enhances the flavor and gives a beautiful sear.
Steps:
Lower heat to medium after removing scallops.
Add 2 tbsp butter to the same pan.
Place lobster tails meat side down and sear for 2–3 minutes until lightly browned.
Flip, add 2 tbsp more butter, a splash of white wine or seafood stock, and cover the pan with a lid.
Cook for another 4–6 minutes (depending on size), spooning butter over the tails as they cook.
The lobster is done when the meat is opaque and firm but not rubbery.
🔥 Internal temp: 135–140°F (57–60°C)
SECTION 5: BUILDING THE GARLIC BUTTER SAUCE
Once the scallops and lobster are cooked, it’s time to bring everything together in a lush, aromatic sauce.
Steps:
In the same skillet, lower heat to medium-low.
Add the remaining 2 tbsp butter.
Sauté minced garlic until fragrant (about 1 minute — don’t let it brown).
Stir in lemon juice, zest, and white wine/stock to deglaze the pan.
Add red pepper flakes (if using).
Let it reduce slightly until thickened.
Stir in chopped parsley and season with a pinch of salt and black pepper.
SECTION 6: PLATING & SERVING
Elegant Presentation:
Spoon garlic butter sauce onto plates.
Nestle lobster tails and scallops on top.
Drizzle with more sauce and garnish with parsley, chives, or microgreens.
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