Description
Butter Garlic Lobster Tail and Scallops
Ingredients:
2 lobster tails
200g fresh scallops
4 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped
Lemon wedges for garnish
Instructions:
1. Prepare the Lobster Tails:
Using kitchen scissors, cut through the top of the lobster shells and gently pull the meat upward, keeping it attached to the shell
.
Season with salt, pepper, and paprika
.
2. Sear the Scallops:
Heat 2 tablespoons of butter in a skillet over medium heat
.
Add scallops and sear for 2-3 minutes per side until golden brown. Remove and set aside
.
3. Cook the Lobster Tails:
In the same skillet, add 2 more tablespoons of butter and minced garlic
.
Place the lobster tails in the skillet, flesh-side down, and cook for 3-4 minutes. Flip and baste with garlic butter.
4. Make the Sauce:
Pour in white wine or chicken broth and lemon juice
. Simmer for 2-3 minutes until slightly reduced
.
5. Combine:
Return the scallops to the skillet and spoon the sauce over them and the lobster tails.
6. Serve:
Garnish with fresh parsley and lemon wedges, and serve warm
.
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, ensure your lobster tails and scallops are patted completely dry with paper towels; this is crucial for a proper sear. For the lobster, use sharp kitchen shears to cut lengthwise through the top of the shell. Gently loosen the meat and lift it, resting it on top of the shell. Season generously. For the scallops, ensure they are “dry-packed” and of similar size for even cooking. Heat your skillet until the butter is foaming but not browned before adding the scallops. Do not overcrowd the pan. After removing scallops, add fresh butter and garlic for the lobster, cooking flesh-side down first to get a beautiful crust. The final simmer with wine and lemon juice creates the pan sauce.
Serving Suggestions
This rich, decadent dish pairs beautifully with sides that balance its richness. Serve it over a bed of creamy Parmesan risotto, buttered angel hair pasta, or fluffy jasmine rice to soak up the exquisite garlic butter sauce. For a lighter option, accompany it with roasted asparagus, grilled zucchini, or a simple arugula salad with a lemon vinaigrette. A crisp, chilled glass of the same white wine used in the sauce, such as a Sauvignon Blanc or Chardonnay, completes the meal perfectly.
How-to Summary
In brief: Dry seafood, season lobster. Sear scallops in butter and set aside. In same pan, cook lobster meat-side down in garlic butter, then flip and baste. Deglaze pan with wine and lemon juice to create a sauce. Return scallops to warm through, garnish, and serve immediately with your chosen sides.
Frequently Asked Questions
Can I use frozen lobster tails and scallops?
Yes, but they must be fully thawed in the refrigerator overnight and patted extremely dry. Frozen seafood releases more water, which can prevent proper searing.
What can I substitute for white wine?
Chicken broth is an excellent non-alcoholic alternative. For depth, add a small splash of white wine vinegar or extra lemon juice to the broth.
How do I know when the scallops are done?
Perfect scallops are opaque in the center with a firm, slightly springy feel and a golden-brown crust. They should release easily from the pan when properly seared.
Can I prepare any part of this dish ahead of time?
You can prep the lobster tails (butterflying and seasoning) up to an hour in advance. However, cook everything just before serving for the best texture.
My sauce is too thin. How can I thicken it?
After simmering, create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Whisk it into the simmering sauce until it thickens.
Common Mistakes to Avoid
- Not Drying the Seafood: Excess moisture steams the seafood instead of creating a caramelized sear.
- Overcrowding the Pan: This lowers the pan temperature, causing scallops to steam and become rubbery.
- Moving Scallops Too Soon: Let them sear undisturbed for 2 minutes to form a crust so they don’t stick.
- Overcooking: Both lobster and scallops cook quickly and become tough and chewy if left on heat too long.
- Burning the Garlic: Add minced garlic to the butter just before the lobster to prevent it from burning and turning bitter.
Conclusion
Mastering Butter Garlic Lobster Tail and Scallops is an impressive culinary achievement that is surprisingly straightforward. By focusing on proper preparation—ensuring your seafood is dry, your pan is hot, and your timing is precise—you can create a restaurant-quality dish at home. This recipe combines luxurious ingredients with a simple, flavorful garlic butter sauce for a truly special meal. Remember the key tips, avoid the common pitfalls, and don’t forget to pair it with a fantastic side and wine. Your efforts will be rewarded with a stunning, delicious centerpiece for any dinner occasion.