A delicious recipe for Garlic Butter Lobster Tails paired with perfectly seared scallops, drizzled with a flavorful garlic butter sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Seafood
Method:Baking and Searing
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 lobster tails, about 150–200 g each
40 g unsalted butter, melted
3 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp paprika
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley, chopped
500 g large sea scallops
1 tbsp olive oil
30 g unsalted butter
2 cloves garlic, lightly crushed
½ tsp salt
¼ tsp black pepper
60 g unsalted butter
3 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh parsley, chopped
Pinch of chilli flakes, optional
Instructions
Preheat the oven to 220°C. Cut through the top of each lobster shell and lift the meat slightly. Brush with a mixture of melted butter, garlic, lemon juice, paprika, salt, and pepper.
Place the lobster tails on a baking tray and bake for 10–14 minutes until the meat is opaque and reaches about 63°C.
Pat the scallops dry and season with salt and pepper.
Heat a skillet over high heat, add olive oil, and sear the scallops for 1½–2 minutes until golden. Flip and add butter and garlic, cooking for another 1–2 minutes.
Reduce heat, add 60 g butter and minced garlic to the skillet, cooking until fragrant. Stir in lemon juice, lemon zest, parsley, and chilli flakes.
Serve by arranging one lobster tail and several scallops on each plate, drizzling with garlic butter.
Notes
Ensure not to overcook the lobster for the best texture.
Scallops should be patted dry to achieve a good sear.
Chilli flakes are optional for those who prefer less heat.