Serves: 2–3
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Ingredients
Seafood
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2 lobster tails (5–6 oz each), shells split
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12 large sea scallops, patted very dry
Seasoning
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¾ teaspoon salt, divided
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½ teaspoon black pepper
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½ teaspoon paprika (optional, for color)
Garlic Butter Sauce
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6 tablespoons unsalted butter
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4 cloves garlic, minced
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1 tablespoon lemon juice
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1 teaspoon lemon zest
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1 tablespoon fresh parsley, chopped
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1 teaspoon fresh thyme or chives, chopped
Instructions
1. Prepare the Seafood
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Use kitchen shears to split lobster shells and loosen meat.
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Pat scallops completely dry for best sear.
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Season lobster and scallops lightly with salt, pepper, and paprika.
2. Sear the Scallops
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Heat a large skillet over medium-high heat.
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Add 1 tablespoon butter.
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Sear scallops 2–3 minutes per side until golden.
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Remove scallops and keep warm.
3. Cook the Lobster
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In the same pan, add 2 tablespoons butter.
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Place lobster meat-side down and cook 2–3 minutes.
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Flip and cook another 2–3 minutes until opaque.
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Remove lobster and keep warm.
4. Make Garlic Butter Sauce
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Lower heat to medium.
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Add remaining butter and garlic; sauté 30 seconds.
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Stir in lemon juice, zest, and herbs.
5. Combine & Finish
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Return lobster and scallops to the pan.
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Spoon garlic butter over seafood.
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Warm for 1–2 minutes.
6. Serve
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Garnish with extra herbs and lemon wedges.
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Serve immediately.
Serving Suggestions
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Creamy mashed potatoes or cauliflower mash
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Steamed asparagus or green beans
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Crusty bread for soaking up garlic butter
Q & A
Q: How do I know when lobster is done?
A: The meat turns opaque white and reaches 140–145°F (60–63°C).
Q: Why must scallops be dry?
A: Dry scallops sear properly; wet scallops steam instead of browning.
Q: Can I use frozen seafood?
A: Yes—thaw fully and pat very dry before cooking.
Q: Can I grill this instead?
A: Absolutely. Grill lobster tails meat-side down first, then finish with garlic butter; scallops grill well on skewers.
Q: Can I add wine?
A: Yes. Deglaze the pan with 2–3 tablespoons white wine before adding butter.
Q: Is this keto/carnivore-friendly?
A: Yes—simply omit lemon juice/zest for strict carnivore.