Garlic Butter Lobster & Scallops with Herbs

Ooooh, that sounds luxurious and delicious! Here’s a straightforward recipe for Garlic Butter Lobster & Scallops with Herbs — rich, buttery seafood with fragrant herbs and garlic, perfect for a fancy dinner or special occasion.

🦞🦪 Garlic Butter Lobster & Scallops with Herbs

Ingredients:

• 2 lobster tails (about 6-8 oz each), shell on

• 12 large sea scallops, patted dry

• 4 tbsp unsalted butter

• 3 cloves garlic, minced

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

• 1 tbsp fresh chives, chopped (optional)

• 1 tbsp lemon juice

• Salt and freshly ground black pepper, to taste

• 1 tbsp olive oil

• Lemon wedges, for serving

Instructions:

1. Prepare lobster tails: Using kitchen shears, cut through the top shell of each lobster tail lengthwise to expose the meat. Gently loosen the meat from the shell but keep it attached at the tail end. Lift the meat to sit on top of the shell for even cooking.

2. Heat pan & sear scallops: Heat olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Sear scallops for 2-3 minutes per side until golden brown and just cooked through. Remove from pan and set aside.

3. Cook lobster tails: In the same skillet, add 1 tbsp butter and place lobster tails meat-side down. Cook for about 3-4 minutes. Flip lobster tails and cook another 3-4 minutes until opaque and cooked through. Remove lobster and set aside.

4. Make garlic herb butter: Reduce heat to medium-low. Add remaining butter and minced garlic to the skillet. Sauté garlic for about 1 minute until fragrant (don’t burn). Stir in parsley, thyme, chives (if using), lemon juice, and a pinch of salt and pepper.

5. Combine & coat: Return lobster and scallops to the pan. Spoon the garlic herb butter over the seafood, warming everything through for a minute or two.

6. Serve: Plate lobster tails and scallops, drizzle with extra garlic butter sauce, and garnish with lemon wedges and extra fresh herbs.

Tips:

• Use dry sea scallops if possible for best searing (pat very dry before cooking).

• Don’t overcrowd the pan — cook scallops in batches if needed.

• Serve with crusty bread, steamed veggies, or over creamy risotto for an elegant meal.