Use kitchen scissors to split the top of each lobster shell. Gently lift the meat to rest on top of the shell.
Place the tails on a baking sheet and bake for 10-12 minutes, or until the shells turn red and the meat is opaque. Avoid overcooking to prevent toughness.
Finish the Orzo:
Stir lemon juice into the cooked orzo, then fold in the scallops, Parmesan, and parsley. Season with salt and pepper to taste. Remove from heat.
Serve:
Plate the lobster tails over a bed of lemon orzo and scallops.
Garnish with roasted onion, melted garlic butter, fresh parsley, and lemon wedges for a finishing touch.
Tips for Success
Fresh Ingredients: Opt for fresh seafood for the best flavor and texture. Thaw frozen options thoroughly and pat them dry to ensure a proper sear.
Precise Cooking: Use medium to medium-high heat for scallops, ensuring a golden crust without overcooking. Cook lobster until the meat is opaque but still tender.
Variations
Citrus Twist: Add zest from lemon or lime to the garlic butter for extra brightness, or drizzle fresh lemon juice over the dish before serving.
Herb-Infused Butter: Experiment with herbs like thyme, dill, or tarragon for a new flavor profile. Add a pinch of red pepper flakes or smoked paprika for subtle heat or smokiness.
Enjoy!
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