About This Recipe
This recipe prepares lobster and scallops seared in garlic-infused butter. It uses high-heat cooking techniques to achieve caramelization while maintaining tender seafood textures. Total preparation and cooking time is approximately 20 minutes, yielding 2 main course servings or 4 appetizer portions.
Why You’ll Love This Recipe
Combines two premium seafood varieties
Minimal ingredient list
Quick cooking process
Restaurant-quality results at home
Adaptable to various cooking surfaces
Ingredients
2 lobster tails (150g each), shelled and deveined
8 large sea scallops (approx. 450g total), side muscle removed
4 tablespoons unsalted butter
4 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon paprika
2 tablespoons chopped parsley
Salt and black pepper to taste
Lemon wedges for serving
Step by Step Instructions
Pat lobster and scallops dry thoroughly with paper towels.
Season seafood evenly with salt, pepper, and paprika.
Heat large skillet over medium-high heat until hot.
Add olive oil and swirl to coat skillet surface.
Place scallops in skillet without crowding, flat-side down.
Sear scallops 2-3 minutes until golden crust forms.
Flip scallops and cook 1-2 more minutes. Transfer to plate.
Add lobster tails to same skillet, cut-side down.
Sear lobster 2 minutes until opaque around edges.
Flip lobster and cook 2-3 minutes until just cooked through.
Reduce heat to low. Add butter and minced garlic.
Cook garlic 1 minute until fragrant but not browned.
Return scallops to skillet with lobster.
Add lemon juice and baste seafood with garlic butter.
Remove from heat. Stir in chopped parsley.
Serve immediately with lemon wedges.
FAQ
Can I use frozen seafood?
Yes. Thaw completely in refrigerator and pat dry before cooking.
How do I know when lobster is cooked?
Lobster meat turns opaque white with internal temperature of 60°C (140°F).
Can I substitute other seafood?
Shrimp or firm white fish may substitute with adjusted cooking times.
You Must Know
Dry surfaces ensure proper searing and crust formation
Overcooking causes seafood to become tough and rubbery
Skillet must be preheated before adding seafood
Butter added late prevents burning during high-heat searing
Storage Tips
Consume immediately for optimal quality
Refrigerate leftovers up to 1 day in airtight container
Reheat gently in skillet over low heat
Freezing not recommended – texture deteriorates
Store sauce separately if possible
Enjoy!