Decadent Garlic Butter Lobster and Scallops – A Luxurious Seafood Delight

1. Using kitchen scissors, carefully cut down the top of each lobster shell to expose the meat. Gently lift the meat from the shell while keeping it attached at the base.
2. Season the lobster tails with salt, black pepper, and paprika.

Step 2: Searing the Scallops

1. Pat the scallops dry with a paper towel. Season them lightly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2 minutes on each side until golden brown. Remove from the skillet and set aside.

Step 3: Cooking the Lobster

1. In the same skillet, add a tablespoon of butter and place the lobster tails flesh-side down. Cook for 3–4 minutes until the meat starts to turn opaque.
2. Flip the tails and cook for another 2–3 minutes, then remove from the skillet.

Step 4: Making the Garlic Butter Sauce

1. Reduce the heat to medium-low and add the remaining butter to the skillet.
2. Stir in minced garlic and cook for about 30 seconds until fragrant.
3. Pour in white wine (or seafood stock) and let it simmer for 1–2 minutes.
4. Add lemon juice, zest, parsley, and crushed red pepper flakes. Stir well.

Step 5: Bringing It All Together

1. Return the scallops and lobster tails to the skillet, basting them with the garlic butter sauce.
2. Cook for an additional 1–2 minutes, ensuring the seafood is fully coated in the sauce.
3. Remove from heat and garnish with more fresh parsley.

Serving and Storage Tips

Serving Suggestions:

• Serve over creamy risotto, buttered pasta, or garlic mashed potatoes.
• Pair with roasted asparagus, sautéed spinach, or a fresh garden salad.
• Complement the meal with a glass of chilled white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating:

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently over low heat in a skillet with a little butter to maintain the texture. Avoid microwaving, as it can make the seafood rubbery.

Variants

• Spicy Cajun Style: Add ½ teaspoon of Cajun seasoning to the butter sauce for a bold, smoky flavor.
• Garlic Parmesan Infusion: Stir in ¼ cup of grated Parmesan cheese into the butter sauce for extra richness.
• Herb-Infused Butter: Try adding fresh thyme or rosemary for an aromatic twist.
• Grilled Version: Instead of pan-searing, grill the lobster and scallops over medium heat, basting them with garlic butter for a smoky finish.

FAQ

1. Can I use frozen seafood?

Yes! Just make sure to thaw the lobster and scallops completely in the refrigerator before cooking. Pat them dry to avoid excess moisture.

2. What’s the best way to ensure scallops are perfectly seared?

Make sure they are completely dry before searing, and avoid overcrowding the pan. A hot skillet and minimal movement help create a beautiful golden crust.

3. Can I substitute the white wine?

Yes, you can use seafood stock, chicken broth, or a splash of apple cider vinegar for a non-alcoholic alternative.

4. What’s the best way to split lobster tails for presentation?

Use kitchen scissors to cut down the top of the shell, then gently pull the meat up while keeping it attached at the base. This gives a restaurant-quality look.

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