If you love restaurant-style seafood, this Garlic Butter Lobster & Scallops recipe brings that same luxurious flavor straight to your kitchen. Sweet, tender lobster and beautifully seared scallops are finished in a rich garlic butter sauce with fresh lemon, parsley, and a touch of seasoning.
The secret to this dish is simple: cook the seafood quickly over high heat and avoid overcooking it. The scallops should develop a golden crust while remaining tender inside, while the lobster should be just cooked through and juicy.
Serve it with crusty bread, pasta, rice, or roasted vegetables for an impressive dinner that comes together surprisingly quickly.
Ingredients
For the Seafood
- 2 lobster tails, about 5–6 ounces each
- 1 pound large sea scallops, side muscles removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
For the Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 5 cloves garlic, finely minced
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup chicken or seafood broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1 tablespoon grated Parmesan, optional
- Salt and black pepper, to taste
For Serving
- Lemon wedges
- Fresh parsley
- Extra melted garlic butter
- Crusty bread, pasta, rice, or vegetables
Instructions
1. Prepare the Lobster
Using kitchen shears, carefully cut through the top of each lobster shell from the opening toward the tail.
Gently loosen the lobster meat from the shell with your fingers, then lift it slightly so it rests on top of the shell.
Pat the lobster meat dry with paper towels.
Season lightly with paprika, garlic powder, salt, and black pepper.
2. Prepare the Scallops
Remove the small tough side muscle from each scallop if it is still attached.
Pat the scallops extremely dry with paper towels.
This is important because excess moisture can prevent them from developing a beautiful golden crust.
Season both sides with salt, black pepper, and a light sprinkle of paprika.
3. Cook the Lobster
Heat a large oven-safe skillet over medium-high heat and add a small amount of olive oil.
Place the lobster tails meat-side down and sear for approximately 2–3 minutes.
Turn them shell-side down.
Transfer the skillet to a preheated 425°F (220°C) oven and cook for approximately 5–8 minutes, depending on the size of the lobster tails.
The lobster meat should be opaque and reach a safe internal temperature of 145°F (63°C).
Remove the lobster from the skillet and set aside.
4. Sear the Scallops
Place a large skillet over medium-high to high heat.
Add the olive oil.
Once the pan is very hot, carefully place the scallops in a single layer.
Don’t move them around immediately.
Sear for approximately 2 minutes, or until a deep golden crust develops.
Turn the scallops and cook for another 1–2 minutes, until they are opaque and cooked through.
Transfer them to a plate.
Avoid overcrowding the pan. If necessary, cook the scallops in two batches.
5. Make the Garlic Butter Sauce
Reduce the heat to medium.
Add the butter to the skillet.
Once melted, add the minced garlic and optional red pepper flakes.
Cook for about 30–60 seconds, stirring constantly, until fragrant.
Don’t allow the garlic to become dark brown or burnt.
Pour in the broth and lemon juice.
Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.
Simmer for 1–2 minutes.
6. Finish the Sauce
Stir in the lemon zest, parsley, and optional Parmesan.
Taste and adjust the seasoning with salt and black pepper.
For a richer sauce, add another tablespoon of butter and swirl it through the pan just before serving.
7. Combine and Serve
Return the lobster and scallops to the skillet.
Spoon the garlic butter sauce generously over the seafood.
Warm everything together for about 30–60 seconds, then remove from the heat.
Garnish with fresh parsley and lemon wedges.
Serve immediately.
Tips for Perfect Scallops
Dry them thoroughly: Wet scallops will steam instead of sear.
Use a hot pan: The skillet should be properly heated before the scallops are added.
Don’t overcrowd the pan: Leave space between the scallops so the heat can circulate.
Don’t constantly flip them: Allow the first side to develop a golden crust before turning.
Don’t overcook: Scallops can become rubbery when cooked for too long.
Tips for Tender Lobster
Lobster cooks quickly, so keep a close eye on it.
The meat should be opaque and firm but not tough. An instant-read thermometer is the most reliable way to check doneness.
Avoid relying only on cooking time because lobster tails vary considerably in size.
Easy Variations
Creamy Garlic Butter Lobster & Scallops
Add 1/2 cup heavy cream to the garlic butter sauce after the broth has simmered. Cook gently for a few minutes until slightly thickened.
Spicy Seafood Skillet
Increase the red pepper flakes or add a small amount of cayenne pepper for extra heat.
Garlic Parmesan Version
Add extra Parmesan to the sauce and finish with fresh parsley for a richer, cheesier flavor.
Add Shrimp
Add peeled and deveined shrimp along with the scallops for a seafood trio.
Add Spinach
Stir a few handfuls of fresh spinach into the sauce during the final couple of minutes of cooking.
What to Serve with Garlic Butter Lobster & Scallops
The buttery sauce is delicious with simple sides such as:
- Garlic bread
- Angel hair pasta
- Linguine
- Steamed rice
- Mashed potatoes
- Roasted asparagus
- Broccoli
- Green beans
- Roasted potatoes
- Fresh salad
Pasta is particularly good because it catches all of the lemony garlic butter sauce.
How to Tell When Scallops Are Done
Properly cooked scallops should be opaque on the inside and have a golden-brown crust on the outside.
They should feel firm but still have a little spring when gently pressed.
Because scallops vary in size, use appearance and temperature rather than relying entirely on a fixed cooking time.
Storage and Reheating
Seafood is best enjoyed immediately after cooking.
If you have leftovers, refrigerate them in an airtight container within 2 hours and use them within 3–4 days.
Reheat gently in a skillet over low to medium-low heat with a small amount of butter or broth.
Avoid overheating because lobster and scallops can become tough when reheated aggressively.
Frequently Asked Questions
Can I use frozen lobster tails?
Yes. Thaw them completely in the refrigerator before cooking and pat the meat dry.
Why didn’t my scallops brown?
The most common reasons are excess moisture, an insufficiently hot pan, overcrowding, or moving the scallops too soon.
Can I use butter instead of olive oil?
Yes. Butter adds excellent flavor, but combining butter with a little olive oil can make it easier to cook over higher heat without the butter browning too quickly.
Can I make the sauce ahead of time?
The garlic butter sauce can be prepared shortly ahead, but the seafood is best cooked just before serving.
Final Thoughts
Garlic Butter Lobster & Scallops is an elegant seafood dinner that doesn’t require complicated ingredients or techniques. Sweet lobster, golden-seared scallops, fragrant garlic, rich butter, and fresh lemon come together in a dish that’s full of restaurant-style flavor.
Serve it with warm crusty bread or pasta so none of that delicious garlic butter sauce goes to waste.