Succulent Garlic Butter Lobster & Scallops with Herbs!

🦞 Succulent Garlic Butter Lobster & Scallops with Herbs

Tender lobster and perfectly seared scallops bathed in rich garlic herb butter — elegant, restaurant-quality, and surprisingly simple to make.

🧾 Ingredients (Serves 2–3)

• 2 lobster tails (4–6 oz each), split or butterflied

• 12–16 large sea scallops (side muscle removed)

• Salt & freshly cracked black pepper

• ½ tsp paprika

• 2 tbsp olive oil

Garlic Herb Butter

• 5 tbsp unsalted butter

• 4 cloves garlic (minced)

• 1 tbsp fresh parsley (chopped)

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp fresh chives (optional)

• 1–2 tsp fresh lemon juice

• Lemon wedges for serving

🔥 Instructions

1️⃣ Prep the Seafood

• Pat scallops very dry (this is key for a golden crust).

• Lightly season scallops and lobster with salt, pepper, and paprika.

2️⃣ Sear the Scallops

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

2. Add scallops (don’t overcrowd).

3. Sear 1½–2 minutes per side until deeply golden and just opaque in the center.

4. Remove and set aside.

⚠️ Do not move them while searing — that’s how you get the crust.

3️⃣ Cook the Lobster

1. In the same skillet, add remaining oil if needed.

2. Place lobster meat side down first.

3. Cook 3–4 minutes, flip, then cook another 2–4 minutes until opaque and internal temp reaches 140–145°F.

Remove and set aside.

4️⃣ Make Garlic Herb Butter

Lower heat to medium-low.
Add butter and melt gently.
Stir in garlic and cook 30–45 seconds (do not brown).
Add parsley, thyme, chives, and lemon juice.

5️⃣ Finish

Return scallops and lobster to the pan.
Spoon garlic herb butter over everything for 1–2 minutes.
Remove from heat immediately.

🍽 Serve With

• Garlic mashed potatoes

• Lemon butter pasta

• Creamy risotto

• Crusty bread for dipping

• Roasted asparagus or broccolini

❓ Q & A

❓ Why are my scallops rubbery?

They were overcooked. Scallops cook very fast — remove them as soon as they’re opaque.

❓ Why didn’t my scallops brown?

They weren’t dry enough or the pan wasn’t hot enough.

❓ Can I bake instead?

Yes — bake at 400°F for 10–12 minutes, but you won’t get that same golden sear.

❓ Can I use frozen seafood?

Yes, but thaw completely and pat dry thoroughly before cooking.

❓ How do I know lobster is done?

Meat turns white/opaque and firms up. Internal temp should be 140–145°F.