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