Garlic Butter Lobster And Scallops Recipe

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Try this recipe for Garlic Butter Lobster and Scallops for the perfect seafood feast. This meal is elevated to restaurant-quality status by the thick, garlicky butter sauce that envelops the perfectly cooked scallops and soft lobster tails. This meal will wow everyone at the table whether you’re celebrating a special occasion or just having a taste for something rich and creamy!

Reasons to Love This Recipe
Scallops and lobster, two of the most opulent seafood alternatives, come together in this recipe to create a memorable feast. The cooking technique guarantees a consistently flawless texture, while the garlic butter sauce brings out the inherent sweetness of the fish. It’s also surprisingly easy to put together, which makes it perfect for a classy supper at home.

Ingredients

For the Garlic Butter Sauce:

1/2 cup unsalted butter
4 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste

For the Lobster and Scallops:

2 lobster tails (around 6-8 oz each)
1 lb large scallops, patted dry
2 tablespoons olive oil
Salt and pepper, to taste
Lemon wedges, for serving

Equipment Needed

Large skillet (preferably cast iron)
Kitchen scissors (for cutting lobster tails)
Small saucepan (for the butter sauce)
Tongs for handling seafood

Step-by-Step Instructions:

Step 1: Make the Sauce using Garlic Butter.
Melt the butter. Melt the butter in a small saucepan over a medium heat.
Add Garlic: When the garlic is fragrant but not browned, add the minced garlic and simmer for one to two minutes.

To complete the sauce, add the chopped parsley, lemon zest, and lemon juice. To taste, add salt and pepper for seasoning. Take it off the burner and place it somewhere warm to use later.
Cook the lobster tails in step two.
Get the lobster ready: Cut each lobster tail lengthwise through the top shell with kitchen scissors to reveal the flesh. Pull the flesh gently from the shell, being careful to preserve its attachment at the base.
Toss the Lobster: Season the lobster flesh with salt and pepper after brushing it with olive oil.
Sear the lobster. A big pan filled with one tablespoon of olive oil is heated over medium heat. Sear the lobster tails for three to four minutes, or until the flesh becomes opaque and has a golden sear, with the meat side down in the pan. After 3–4 minutes, flip the tails and continue cooking on the shell side.
Baste with Garlic Butter: To enhance flavor, ladle some of the sauce over the lobster tails during the last two minutes of cooking. After the lobster is fully cooked, take it out of the pan and place it aside.
Sear the scallops in Step 3
Pat Scallops Dry: Make sure you use a paper towel to pat the scallops dry completely. They may not be able to obtain the ideal sear due to moisture.
Season the Scallops: Sprinkle salt and pepper on both sides of the scallops.
Sear the Scallops: Heat the remaining olive oil in the same pan over medium-high heat. After the oil is heated, gently add the scallops to the pan, allowing room between them. The scallops should be seared for two to three minutes on each side, or until a golden crust forms and the center is opaque.
Add Garlic Butter: To give the scallops even more flavor, drizzle a little of the sauce over them during the last minute of cooking.
Step Four: Present
Arrange the Dish: Transfer the seared scallops and cooked lobster tails to a serving plate.
Pour on some Garlic Butter: Pour the leftover garlic butter sauce over the scallops and lobster, generously.
Garnish: Add more fresh parsley and slices of lemon to squeeze over the fish.
Have fun! Enjoy the decadent blend of soft lobster, perfectly cooked scallops, and garlic butter when served warm right away.
Advice for the Optimal Scallops and Lobster
Allow the scallops to air dry. For a nice sear, the scallops must be patted dry. They can’t caramelize and produce a lovely crust if they’re moist.
Prevent Overcooking: To prevent overcooking, pay attention to the speed at which the lobster and scallops cook. Scallops should be opaque and springy to the touch, while lobster should be done when the flesh is opaque and white.
Basting Enhances Taste: Every mouthful of the seafood is infused with rich, garlicky flavor when it is basted with garlic butter as it cooks.
In summary
The pinnacle of seafood elegance is this dish for Garlic Butter Lobster and Scallops. It’s sophisticated enough to serve for a special event, but simple enough to prepare at home. Everything comes together well in the garlic butter sauce, giving each mouthful the ideal ratio of fresh, rich, and buttery tastes.