Succulent Garlic Butter Lobster & Scallops with Herbs
(Restaurant-quality, melts in your mouth)
Ingredients (Serves 2–3)
Seafood
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2 lobster tails (or 1 whole lobster, split)
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12–16 large sea scallops
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Salt & black pepper, to taste
Garlic Butter Sauce
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4 tbsp unsalted butter
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1 tbsp olive oil
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4–5 cloves garlic, finely minced
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¼ cup chicken or seafood broth (or white wine)
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Juice of ½ lemon
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1 tsp lemon zest (optional but amazing)
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1 tbsp fresh parsley, chopped
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1 tsp fresh thyme or rosemary (optional)
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Pinch of chili flakes (optional)
Instructions
1. Prep the seafood
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Pat lobster and scallops very dry (important!)
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Season lightly with salt and pepper
2. Sear the scallops
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Heat skillet over medium-high heat
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Add olive oil + 1 tbsp butter
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Sear scallops 2–3 minutes per side until golden
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Remove and set aside (do NOT overcook)
3. Cook the lobster
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In same pan, add lobster meat-side down
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Cook 3–4 minutes, flip and cook 2–3 minutes
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Remove and set aside
4. Make the garlic butter sauce
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Lower heat to medium
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Add remaining butter
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Add garlic → sauté 30 seconds (don’t burn!)
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Pour in broth or wine, lemon juice & zest
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Simmer 2–3 minutes until slightly reduced
5. Combine & finish
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Return scallops and lobster to pan
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Spoon sauce over seafood
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Add parsley, herbs, chili flakes
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Simmer 1–2 minutes only
6. Serve immediately
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Spoon extra garlic butter over the top 🤤
Q & A
Q: How do I know scallops are done?
A: They should be golden outside and slightly translucent in the center—overcooking makes them rubbery.
Q: Can I use frozen seafood?
A: Yes! Thaw completely and pat very dry before cooking.
Q: Can I use shrimp instead?
A: Absolutely. Shrimp cook in 1–2 minutes per side.
Q: What herbs work best?
A:
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Parsley (classic)
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Thyme (elegant)
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Rosemary (use lightly)
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Chives (great finish)
Q: Can I make this spicy?
A: Add extra chili flakes or a splash of hot sauce.
Q: What do I serve this with?
A:
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Creamy mashed potatoes
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Rice or risotto
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Pasta or angel hair
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Crusty bread (MANDATORY for sauce)
Pro Chef Tips 👨🍳
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Dry seafood = perfect sear
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High heat for searing, medium heat for sauce
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Butter goes in LAST to keep it silky
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Don’t overcrowd the pan