Garlic Butter Lobster & Scallops

There are some dinners that feel like a special occasion the moment they hit the table.

Garlic Butter Lobster & Scallops is definitely one of them.

Tender, sweet lobster and beautifully seared scallops are cooked in a silky garlic butter sauce with lemon, herbs, and just enough seasoning to let the seafood shine. It looks fancy, tastes incredible, and surprisingly doesn’t require hours in the kitchen.

I made this one on a weekend when I wanted to cook something that felt a little more special than our usual dinner. I had lobster and fresh scallops in the refrigerator, and instead of making two separate dishes, I decided to cook them together in one skillet.

The smell of garlic hitting the melted butter was enough to bring everyone into the kitchen.

Then the scallops started getting those beautiful golden-brown edges.

By the time the lobster went into the pan and the lemon-garlic butter sauce started bubbling, I knew we were in for a good dinner.

We served everything straight from the skillet with lemon wedges and plenty of sauce.

There wasn’t much conversation for the first few minutes.

Everyone was too busy eating.

That’s when you know you’ve got a keeper.

Recipe at a Glance

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: About 25 minutes
Servings: 4
Course: Main Course
Cuisine: American / Seafood

Ingredients

For the Seafood

• 2 lobster tails, shells removed and meat cut into large pieces
• 1 pound large sea scallops
• Salt, to taste
• Freshly ground black pepper, to taste
• ½ teaspoon smoked paprika
• 1 tablespoon olive oil

For the Garlic Butter Sauce

• 4 tablespoons unsalted butter
• 4–5 cloves garlic, finely minced
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes, optional
• ¼ cup chicken or seafood broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• Lemon wedges, for serving

Optional

• 2 tablespoons dry white wine
• ¼ cup freshly grated Parmesan
• Extra melted butter for drizzling

How to Make Garlic Butter Lobster & Scallops

1. Prepare the Seafood

Pat the scallops and lobster meat very dry with paper towels.

This is especially important for scallops.

Excess moisture prevents them from developing that gorgeous golden crust.

Season the seafood lightly with salt, black pepper, and smoked paprika.

Set aside.

2. Sear the Scallops

Heat a large skillet over medium-high heat.

Add the olive oil.

Once the skillet is hot, carefully place the scallops into the pan, leaving space between them.

Don’t move them around.

Let them cook for approximately 2–3 minutes, until the bottoms develop a deep golden crust.

Flip and cook the other side for another 1–2 minutes, depending on their size.

Transfer the scallops to a plate.

They’ll finish cooking later in the sauce.

3. Cook the Lobster

Add a small amount of butter to the same skillet.

Add the lobster pieces.

Cook for approximately 2–3 minutes per side, just until the meat becomes opaque and cooked through.

Avoid overcooking lobster because it can quickly become tough.

Transfer it to the same plate as the scallops.

4. Make the Garlic Butter

Reduce the heat to medium.

Add the remaining butter to the skillet.

Once melted, add the minced garlic.

Cook for about 30–60 seconds, just until fragrant.

Don’t let the garlic brown too much.

5. Deglaze the Skillet

Pour in the seafood broth.

If you’re using white wine, add it now.

Scrape the bottom of the skillet with a wooden spoon to loosen all those delicious browned bits left behind by the seafood.

Let the liquid simmer for 1–2 minutes.

6. Add Lemon and Seasonings

Stir in:

• Lemon juice
• Italian seasoning
• Red pepper flakes
• Black pepper

Let the sauce simmer gently for another minute.

Taste and adjust the seasoning.

The sauce should be buttery, garlicky, bright, and slightly tangy.

7. Return the Seafood

Place the lobster and scallops back into the skillet.

Spoon the garlic butter sauce over everything.

Let the seafood warm through for approximately 1–2 minutes.

Don’t cook it for too long at this point.

8. Finish With Fresh Herbs

Remove the skillet from the heat.

Sprinkle generously with fresh parsley and chives.

Add a few lemon wedges around the skillet.

Serve immediately.

And don’t forget to spoon that garlic butter over every bite.

Why You’ll Love This Recipe

• Ready in about 25 minutes
• Restaurant-style presentation
• Tender lobster
• Golden-brown scallops
• Rich garlic butter
• Bright lemon flavor
• One skillet
• Perfect for date night
• Great for special occasions
• Naturally low in carbohydrates

My Best Tips

Dry the Scallops Thoroughly

This is the secret to beautifully seared scallops.

Pat them extremely dry before seasoning.

If they’re wet, they’ll steam rather than sear.

Don’t Crowd the Pan

Give the scallops plenty of room.

If your skillet isn’t large enough, cook them in batches.

Use a Hot Skillet

The pan should be hot before the scallops touch it.

You want an immediate sizzle.

Don’t Constantly Flip the Scallops

Place them down and let them develop a crust.

Resist the urge to move them around.

Don’t Overcook the Lobster

Lobster cooks quickly.

As soon as the meat turns opaque and reaches a safe internal temperature, remove it from the heat.

Use Fresh Garlic

Freshly minced garlic gives the butter sauce a much stronger flavor than pre-minced garlic.

Finish With Lemon

The acidity from fresh lemon cuts through the richness of the butter and makes the entire dish taste brighter.

What Kind of Scallops Should I Use?

Large sea scallops are ideal.

They have enough size to develop a beautiful golden crust while remaining tender inside.

Bay scallops are much smaller and cook very quickly, so they aren’t as ideal for this particular preparation.

Can I Use Frozen Scallops?

Yes.

Thaw them completely in the refrigerator before cooking.

Then pat them very dry.

Frozen scallops often release extra moisture, so drying them thoroughly is particularly important.

Can I Use Frozen Lobster?

Absolutely.

Thaw the lobster completely before cooking.

Pat the meat dry before seasoning.

Can I Use Lobster Tails?

Yes.

Lobster tails are perfect for this recipe.

You can cook them whole, split them lengthwise, or remove the meat and cut it into large pieces.

Removing the meat makes it easier to serve with the scallops.

Can I Use Shrimp Too?

Definitely.

Shrimp makes a wonderful addition.

Add peeled and deveined shrimp toward the end of cooking because they only need a few minutes.

You could easily turn this into a Garlic Butter Lobster, Scallop & Shrimp Skillet.

Can I Add Crab?

Yes.

Cooked crab meat can be folded into the sauce right at the end.

Because crab is already cooked, it only needs to warm through.

Can I Make This Spicy?

Absolutely.

Add:

• Red pepper flakes
• Cayenne
• Cajun seasoning
• Hot sauce
• Chopped fresh chili peppers

A little spice works beautifully with the sweetness of lobster and scallops.

Can I Add White Wine?

Yes.

White wine pairs beautifully with seafood.

Add a splash after sautéing the garlic and allow it to reduce slightly before adding the broth.

Can I Make the Sauce Creamy?

Yes.

For a creamy version, reduce the broth slightly and add approximately ¼ cup heavy cream.

Simmer gently until the sauce thickens.

You can also add a small amount of Parmesan for extra richness.

Can I Add Parmesan?

You can, although Parmesan isn’t necessary for a classic seafood garlic butter sauce.

If using it, add a small amount at the end and stir gently until melted.

Can I Use Ghee?

Yes.

Ghee works particularly well because it has a high smoke point and a rich buttery flavor.

It’s also a nice option if you’re following a low-carb eating plan.

Is This Keto?

Yes.

The basic recipe is naturally very low in carbohydrates.

Lobster, scallops, butter, garlic, olive oil, lemon, and herbs can all fit comfortably into a keto meal.

For a strict keto version, use a seafood broth without added sugars or starches and skip higher-carb sides.

What Should I Serve With Garlic Butter Lobster & Scallops?

There are so many delicious options.

Low-Carb Options

• Cauliflower mash
• Roasted asparagus
• Garlic butter broccoli
• Zucchini noodles
• Sautéed spinach
• Green beans
• Cauliflower rice

Traditional Options

• Linguine
• Angel hair pasta
• Rice
• Mashed potatoes
• Crusty bread
• Risotto

If you’re serving pasta, toss it directly with some of the garlic butter sauce.

It’s absolutely delicious.

Don’t Waste the Sauce!

This might be my favorite part.

That buttery garlic sauce is too good to leave sitting in the bottom of the skillet.

Serve it with:

• Crusty bread
• Pasta
• Rice
• Cauliflower rice
• Roasted vegetables

A spoonful over mashed potatoes is also fantastic.

Can I Make This Ahead?

Seafood is best freshly cooked, so I recommend preparing this dish right before serving.

You can, however, prep everything ahead of time.

Chop the garlic, herbs, and lobster, and season the scallops just before cooking.

That way, the actual cooking takes only about 15 minutes.

How Do I Store Leftovers?

Place cooled leftovers in an airtight container and refrigerate for up to 2 days.

Because seafood can become dry when reheated, try to warm it gently.

How Do I Reheat It?

Reheat gently in a skillet over low heat.

Add a splash of broth or a little butter.

Heat only until warmed through.

Avoid high heat because it can make the scallops and lobster rubbery.

Can I Freeze It?

You can freeze cooked lobster, but scallops can become noticeably different in texture after freezing and reheating.

For the best results, enjoy this dish fresh.

Frequently Asked Questions

Why didn’t my scallops get golden brown?

They were probably too wet or the skillet wasn’t hot enough.

Pat them very dry and make sure the oil is hot before adding them.

Why are my scallops rubbery?

They were likely overcooked.

Scallops cook quickly, so remove them as soon as they’re opaque and nicely seared.

Why is my lobster tough?

Lobster becomes tough when overcooked.

Cook it only until the meat is opaque and reaches a safe internal temperature.

Can I cook the lobster and scallops at the same time?

You can, but scallops generally need a little more attention for proper searing.

Cooking them separately also makes it easier to avoid overcooking either seafood.

Can I use salted butter?

Yes.

If using salted butter, reduce the amount of additional salt in the recipe.

Can I make this without wine?

Absolutely.

Simply use seafood broth or chicken broth instead.

Can I use bottled lemon juice?

You can, but fresh lemon juice gives the sauce a much brighter flavor.

Approximate Nutrition

Per serving, excluding optional pasta or side dishes:

• Calories: approximately 430
• Protein: approximately 42g
• Fat: approximately 27g
• Carbohydrates: approximately 5g
• Fiber: approximately 1g
• Net Carbohydrates: approximately 4g

Nutrition is an estimate and will vary depending on the size of the lobster tails, scallops, amount of butter, and other ingredients used.

Final Thoughts

There is something about cooking seafood in garlic butter that instantly makes dinner feel special.

But this Garlic Butter Lobster & Scallops takes it to another level.

The scallops get those beautiful golden edges while staying tender inside. The lobster is sweet and delicate. Then everything gets coated in a buttery garlic sauce brightened with fresh lemon and herbs.

It’s simple food, but it feels luxurious.

I love making this when we’re celebrating something, having a date-night dinner at home, or simply when I want an ordinary evening to feel a little less ordinary.

And because it comes together so quickly, you don’t have to wait for a special occasion.

Sometimes a random Saturday night is reason enough.

Put the skillet in the middle of the table, add plenty of lemon wedges, and serve it with something that can soak up that garlic butter.

You’ll probably want extra bread.

Actually, make that definitely extra bread.

Sweet lobster, golden seared scallops, fresh lemon, fragrant garlic, and silky butter—all coming together in one irresistible skillet. This is the kind of seafood dinner that makes an ordinary night feel like a celebration. 🦞🧈🧄🍋