Indulge in this restaurant-worthy dish of butter-basted lobster tails paired with perfectly seared scallops, ready in just 25 minutes! The lobster is tender and infused with garlicky, lemony butter, while the scallops boast a caramelized crust and melt-in-your-mouth texture. Perfect for special occasions or a luxurious weeknight treat, this seafood duo is surprisingly easy to master. Serve with a glass of crisp white wine and a side of asparagus for a meal that screams elegance. Let’s dive into this decadent recipe!

Why You’ll Love This Recipe

• Quick & Luxurious: Gourmet flavors in under 30 minutes.
• Impressive: Ideal for date nights, holidays, or dinner parties.
• Simple Ingredients: Minimal ingredients deliver maximum impact.
• High-Protein: 40g of protein per serving, low in carbs.

Ingredients

Serves 2

For the Lobster Tails:

• 2 lobster tails (6-8 oz each), thawed if frozen
• ¼ cup unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• ½ tsp paprika (optional, for color)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, finely chopped (for garnish)

For the Seared Scallops:

• 6 large sea scallops, side muscle removed
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Fresh parsley, finely chopped (for garnish)
• Lemon wedges, for serving

Optional: 1 tsp fresh thyme leaves for added aroma in the scallop butter.

Equipment Needed

• Kitchen shears
• Baking sheet
• Medium skillet (cast iron or non-stick)
• Small bowl
• Basting brush
• Tongs
• Paper towels
• Measuring spoons

Instructions

1. Prep the Lobster Tails: Preheat the oven to 425°F (220°C). Using kitchen shears, cut along the top of each lobster tail’s shell lengthwise. Gently lift the meat and place it on top of the shell for a “piggyback” presentation.

   

1. Make Garlic Butter: In a small bowl, whisk together melted butter, minced garlic, lemon juice, paprika (if using), salt, and black pepper. Brush the lobster meat generously with half of the garlic butter mixture.
2. Bake the Lobster: Place the lobster tails on a baking sheet. Bake for 10-12 minutes, or until the meat is opaque, white, and reaches an internal temperature of 140°F (60°C). Baste with additional garlic butter halfway through cooking.
3. Prep the Scallops: Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and black pepper.
4. Sear the Scallops: Heat olive oil in a medium skillet over medium-high heat until shimmering. Add scallops and sear undisturbed for 2-3 minutes, until a golden crust forms. Flip, then add butter, garlic, and optional thyme. Spoon the garlic butter over the scallops for 1-2 minutes, until just cooked through (internal temp 115°F/46°C for medium).

   

5. Plate and Serve: Arrange lobster tails and scallops on a serving plate. Drizzle with remaining garlic butter from the lobster and skillet. Garnish with parsley and serve with lemon wedges for squeezing.

Serving Suggestions

• Pairings: Serve with roasted asparagus, garlic mashed cauliflower, or a light arugula salad.
• Wine Pairing: A chilled Chardonnay or Sauvignon Blanc complements the rich flavors.
• Presentation: Plate on white dishes for a sophisticated look, with extra lemon wedges for color.

Pro Tips

• Thaw Lobster Properly: If frozen, thaw lobster tails in the fridge overnight or in cold water for 30 minutes.
• Don’t Overcook Scallops: Sear until just opaque in the center to avoid a rubbery texture.
• Perfect Sear: Ensure scallops are very dry and the skillet is hot for a caramelized crust.
• Butter Basting: Spooning butter over the scallops adds flavor and keeps them moist.

Nutritional Information

• Calories: ~450 kcal per serving
• Servings: 2
• Macros (per serving, approximate):
  • Protein: 40g
  • Fat: 30g
  • Carbohydrates: 5g
  • Fiber: 0g
  • Sugar: 0g

Storage & Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 1 day.
• Reheating: Gently reheat in a skillet over low heat with a splash of butter to avoid drying out. Avoid microwaving.
• Freezing: Not recommended, as lobster and scallops lose texture when frozen after cooking.

Dietary Adaptations

• Gluten-Free: Naturally gluten-free, no adjustments needed.
• Dairy-Free: Substitute butter with olive oil or vegan butter for both lobster and scallops.
• Low-Carb/Keto: Naturally low-carb and keto-friendly.

Frequently Asked Questions

Can I use frozen scallops?
Yes, thaw in the fridge overnight and pat very dry before searing to ensure a good crust.

What if I don’t have kitchen shears?
Use a sharp knife to carefully cut the lobster shell, or ask your fishmonger to prep the tails.

Can I grill the lobster instead?
Yes, grill at medium-high heat for 6-8 minutes, basting with garlic butter, until opaque.

Recipe Card

Butter-Basted Lobster Tail with Seared Scallops
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: ~450 kcal per serving

Ingredients:
For Lobster Tails:

• 2 lobster tails (6-8 oz each)
• ¼ cup unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• ½ tsp paprika (optional)
• Salt and black pepper, to taste
• Fresh parsley, for garnish

For Seared Scallops:

• 6 large sea scallops
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 425°F (220°C). Cut lobster shells and lift meat onto shells.
2. Mix melted butter, garlic, lemon juice, paprika, salt, and pepper. Brush over lobster.
3. Bake lobster tails 10-12 minutes, basting halfway.
4. Pat scallops dry; season with salt and pepper.
5. Heat olive oil in a skillet; sear scallops 2-3 minutes per side. Add butter and garlic; baste 1-2 minutes.
6. Plate lobster and scallops, drizzle with garlic butter, garnish with parsley, and serve with lemon wedges.