There are some dinners that instantly feel a little fancy, and garlic butter lobster and scallops is definitely one of them. I usually think of lobster as something I’d order at a restaurant, but making it at home is surprisingly easy.
The first time I made this combination, I kept the ingredients really simple—just lobster, scallops, butter, garlic, and olive oil. Honestly, that’s all you need when you’re working with good seafood. The lobster turns tender and juicy, while the scallops develop that beautiful golden-brown crust.
And that garlic butter? Don’t let a single drop go to waste!
Ingredients
- 2 lobster tails, split in half
- 8 large sea scallops
- 3 tbsp unsalted butter, melted
- 4 garlic cloves, minced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
- Lemon wedges, for serving
How to Make Garlic Butter Lobster & Scallops
1. Prepare the Lobster
If your lobster tails haven’t already been split, carefully cut through the shell lengthwise using kitchen shears.
Gently loosen the meat and place it on top of the shell.
Pat the lobster meat dry with paper towels.
2. Prepare the Scallops
Remove the small side muscle from each scallop if it is still attached.
Pat the scallops very dry. This step is important because dry scallops sear much better and develop that gorgeous golden crust.
Season lightly with salt, black pepper, and paprika.
3. Make the Garlic Butter
In a small bowl, combine the melted butter, minced garlic, lemon juice, and chopped parsley.
Give everything a good stir and set it aside.
4. Cook the Lobster
Preheat your oven to 425°F (220°C).
Place the lobster tails in a baking dish and brush generously with the garlic butter.
Bake for approximately 10–14 minutes, depending on the size of the lobster tails.
The meat should be opaque and cooked through. Avoid overcooking because lobster can become tough when cooked too long.
5. Sear the Scallops
While the lobster is cooking, heat the olive oil in a large skillet over medium-high heat.
Place the scallops in the hot pan, making sure they aren’t crowded.
Sear for about 2–3 minutes per side, or until they develop a deep golden-brown crust and are cooked through.
Add a little of the remaining garlic butter during the final minute of cooking.
6. Bring Everything Together
Arrange the baked lobster and golden scallops on a serving plate.
Drizzle with the remaining garlic butter and sprinkle with fresh parsley.
Finish with a squeeze of fresh lemon juice.
Honestly, this is the moment when the whole kitchen starts smelling incredible!
Cooking Tips
Pat the Scallops Dry
Moisture is the enemy of a good sear. Drying the scallops thoroughly helps create that restaurant-style crust.
Don’t Overcook the Seafood
Lobster and scallops cook relatively quickly. Keep an eye on them because overcooking can make them rubbery.
Use Fresh Garlic
Freshly minced garlic gives the butter sauce much more flavor than pre-minced or powdered garlic.
Don’t Crowd the Pan
Give your scallops plenty of room. If they’re packed together, they’ll steam instead of sear.
Use Fresh Lemon
A little lemon juice cuts through the richness of the butter and makes the whole dish taste brighter.
Serving Suggestions
I usually serve this seafood dinner with something simple so the lobster and scallops stay the stars of the meal.
Try serving it with:
- Garlic butter pasta
- Steamed asparagus
- Roasted broccoli
- Mashed potatoes
- Rice pilaf
- Crusty bread
- Fresh green salad
- Roasted vegetables
And definitely keep some extra lemon wedges on the table.
Storage
For the best taste and texture, enjoy the seafood immediately after cooking.
If you have leftovers, place them in an airtight container and refrigerate for up to 2 days. Reheat gently to avoid drying out the lobster and scallops.
Approximate Nutrition Information
Servings: 2
Per serving, approximately:
- Calories: 430
- Protein: 43g
- Fat: 27g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 1g
- Sodium: 900mg
Nutrition information is an estimate and will vary depending on the size of the seafood and ingredients used.
Frequently Asked Questions
1. Can I use frozen lobster tails?
Yes. Thaw them completely in the refrigerator before cooking and pat them dry before adding the garlic butter.
2. Why aren’t my scallops getting golden brown?
The scallops may contain too much moisture, or the pan may not be hot enough. Pat them very dry and make sure the skillet is properly heated before adding them.
3. Can I use salted butter?
Yes. If you use salted butter, simply reduce or skip the additional salt in the recipe.
4. Can I cook the lobster and scallops together?
It’s better to cook them separately because they require different cooking times and methods. Baking the lobster while searing the scallops gives you better results.
5. What can I use instead of scallops?
Large shrimp are a great substitute. They cook quickly and pair beautifully with the same garlic butter sauce.
Conclusion
This Garlic Butter Lobster & Scallops recipe proves that you don’t need a complicated recipe to make an impressive seafood dinner. With just a handful of ingredients, you get tender lobster, beautifully seared scallops, and plenty of rich garlic butter in every bite.
I usually save this recipe for weekends or special dinners, but honestly, it’s easy enough to make whenever you’re craving restaurant-style seafood at home. Serve it with lemon, your favorite side dishes, and plenty of that delicious garlic butter!