Description
Garlic Butter Lobster Tail with Seared Scallops
Ingredients
2 lobster tails
6 large scallops
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon fresh thyme
1 teaspoon parsley, chopped
Salt and pepper to taste
Lemon wedges for serving
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Instructions
1. Prepare the Lobster Tails:
Cut the top shell of the lobster tails lengthwise and pull the meat up slightly. Season with salt, pepper, and a pinch of garlic.
2. Cook the Lobster:
Heat a skillet with 1 tablespoon butter and olive oil over medium heat.
Add lobster tails and baste them continuously with the melted butter until the meat turns opaque and slightly golden (8-10 minutes).
3. Sear the Scallops:
In the same skillet, add the remaining butter. Season scallops with salt and pepper.
Place scallops in the skillet and sear for 2-3 minutes per side until golden brown.
4. Add Garlic and Herbs:
Add minced garlic and fresh thyme to the pan for the last minute. Baste scallops and lobster with the garlic butter.
5. Garnish and Serve:
Plate the lobster tails and scallops. Drizzle with extra butter sauce, garnish with parsley, and serve with lemon wedges.
Step-by-Step Guide
1. Prep the Lobster: Using kitchen shears, cut through the top shell of each lobster tail lengthwise, stopping at the tail fin. Gently pry the shell open and lift the meat, resting it on top of the split shell. Loosen it from the bottom shell but leave it attached at the base.
2. Season & Preheat: Pat both lobster meat and scallops completely dry. Season lightly with salt and pepper. Heat a large skillet over medium heat and add the olive oil and 1 tablespoon of butter.
3. Cook Lobster First: Once butter is melted, place lobster tails meat-side-down in the skillet for 2 minutes to get color. Then flip, reduce heat to medium-low, and baste continuously with butter for 6-8 minutes until opaque.
4. Sear the Scallops: Remove lobster to a plate. Add remaining butter to the skillet. Once hot, add scallops, ensuring they are not touching. Sear undisturbed for 2-3 minutes per side until a deep golden crust forms.
5. Finish the Sauce: In the final minute, add minced garlic and thyme to the pan. Tilt the pan and baste everything with the fragrant butter for 30 seconds. Remove from heat to prevent garlic from burning.
Serving Suggestions
Plate this luxurious seafood duo as the centerpiece of a special meal. Serve over a bed of creamy risotto, garlic mashed potatoes, or angel hair pasta to soak up the delicious butter sauce. For a lighter option, pair with simple steamed asparagus, grilled zucchini, or a crisp arugula salad. A glass of chilled Chardonnay or a crisp Sauvignon Blanc complements the rich, buttery flavors perfectly.
How-to Summary
Butterfly and season lobster tails. Sear lobster meat-side down, then baste until cooked. In the same pan, sear dry scallops to get a golden crust. Add garlic and herbs to the butter at the end to create a sauce, basting everything together. Garnish with parsley and lemon.
Frequently Asked Questions
Can I use frozen lobster tails and scallops? Yes, but fully thaw them in the refrigerator overnight. Pat them exceptionally dry before cooking to ensure proper searing.
How do I know when the lobster is fully cooked? The meat will turn from translucent to completely opaque (white) and firm to the touch. An instant-read thermometer should read 140°F (60°C).
Why didn’t my scallops get a good sear? The most common reason is excess moisture. Ensure scallops are dry, the pan is hot, and you do not overcrowd them. Also, avoid moving them until ready to flip.
Can I prepare the garlic butter sauce separately? Absolutely. Melt butter in a small saucepan, add garlic and herbs, and cook on low for 2-3 minutes. Drizzle over the plated seafood.
What can I substitute for fresh thyme? Use 1/4 teaspoon of dried thyme, or try other fresh herbs like chives, tarragon, or a pinch of smoked paprika for a different flavor profile.
Common Mistakes to Avoid
- Not Drying the Scallops: This is the #1 reason for poor browning. Always pat seafood dry with paper towels.
- Overcrowding the Pan: Cooking too many pieces at once steams them instead of searing. Cook in batches if necessary.
- Burning the Garlic: Adding garlic too early causes it to burn and turn bitter. Add it in the final 60 seconds of cooking.
- Overcooking: Both lobster and scallops become tough and rubbery when overcooked. They cook quickly, so stay attentive.
Conclusion
This Garlic Butter Lobster Tail with Seared Scallops recipe transforms premium ingredients into an impressive yet approachable restaurant-quality meal. The key lies in simple, precise techniques: proper preparation, managing pan heat, and building a flavorful butter sauce. By following this guide and avoiding common pitfalls, you can confidently create a stunning, decadent dish perfect for celebrations or a luxurious weeknight treat. The combination of sweet lobster, perfectly seared scallops, and aromatic garlic butter is truly unforgettable.