Instructions

1. Prepare the Garlic Butter

In a small saucepan, melt butter over low heat. Add minced garlic and cook gently until fragrant (about 2–3 minutes). Stir in lemon juice and a pinch of salt. Keep warm.

2. Cook the Lobster Tails

• Preheat your oven to 375°F (190°C).

• Cut lobster shells down the center with kitchen shears and gently pull meat over the shell.

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• Place in a baking dish and brush generously with garlic butter.

• Bake for 12–15 minutes, or until opaque and firm. Baste once more before serving.

3. Sear the Scallops

• Pat scallops dry with paper towels and season with salt and pepper.

• Heat olive oil and butter in a skillet over medium-high heat.

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• Add scallops and sear for 1½–2 minutes per side until golden and just cooked through. Remove and set aside.

• (Optional) Deglaze the pan with white wine for an extra sauce component.

4. Assemble & Serve

Plate lobster and scallops over your choice of risotto, mashed potatoes, or pasta. Drizzle with remaining garlic butter and garnish with fresh parsley.

Time & Yield

• Prep Time: 15 minutes

• Cook Time: 20 minutes

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• Total Time: 35 minutes

• Servings: 2 servings

• Calories: ~520 kcal per serving (without base)

Tips & Variations

• Use compound garlic herb butter for extra depth.

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• Add crushed red pepper flakes for a touch of heat.

• Serve with lemon wedges for freshness.

• Swap scallops with shrimp if desired.

Storage & Reheating

• Fridge: Store cooked shellfish in an airtight container for up to 2 days.

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• Freezer: Not recommended for lobster/scallop texture.

• Reheat: Gently warm in a skillet with a splash of butter or broth to avoid drying out.

Tools You’ll Need

• Baking dish

• Skillet

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• Basting brush

• Tongs

• Sharp kitchen scissors (for lobster tail prep)