Treat yourself to an unforgettable seafood dinner with this Garlic Butter Lobster Tail & Scallops Feast. Juicy lobster tails and tender, golden-brown scallops are cooked in a rich garlic butter sauce with lemon and herbs for a meal that feels elegant enough for a special occasion but is surprisingly easy to make at home.
The secret is cooking the seafood just until it’s tender. Lobster can become tough when overcooked, while scallops develop their best texture when quickly seared over high heat.
Ingredients
For the Seafood
- 2 large lobster tails
- 1 pound large sea scallops
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
For the Garlic Butter Sauce
- 6 tablespoons unsalted butter
- 5 cloves garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes, optional
- Salt and black pepper, to taste
Optional Garnish
- Lemon wedges
- Extra chopped parsley
- Grated Parmesan
- A pinch of red pepper flakes
Instructions
1. Prepare the Lobster Tails
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 without completely removing it. Lift the meat slightly and rest it on top of the shell.
Pat the lobster meat dry with paper towels.
Season lightly with salt, pepper, paprika, and garlic powder.
2. Make the Garlic Butter
Melt 3 tablespoons of butter in a small saucepan over low heat.
Add the minced garlic and cook for about 30–60 seconds, just until fragrant. Don’t allow the garlic to become dark or bitter.
Stir in the lemon juice, lemon zest, paprika, and red pepper flakes if using.
Remove from the heat and stir in half of the parsley.
Reserve the remaining butter for cooking the scallops.
3. Cook the Lobster
Preheat the oven to 425°F (220°C).
Place the lobster tails on a baking sheet or in a baking dish.
Brush generously with the garlic butter.
Bake for approximately 10–14 minutes, depending on the size of the lobster tails.
Brush with additional garlic butter halfway through cooking.
The lobster is ready when the meat is opaque and reaches a safe internal temperature of 145°F (63°C).
Avoid overcooking, as lobster can quickly become rubbery.
4. Prepare the Scallops
While the lobster cooks, pat the scallops extremely dry with paper towels.
Remove the small side muscle if it is still attached.
Season both sides lightly with salt, pepper, and paprika.
Getting the scallops very dry is important because excess moisture will prevent them from developing a beautiful golden crust.
5. Sear the Scallops
Heat the olive oil in a large skillet over medium-high to high heat.
When the pan is hot, carefully add the scallops, leaving space between them.
Sear for approximately 2–3 minutes without moving them.
Once the bottoms are deeply golden, flip them and cook for another 1½–2 minutes.
Reduce the heat slightly and add the remaining 3 tablespoons of butter.
Add the remaining garlic and cook for about 30 seconds.
Spoon the melted garlic butter over the scallops as they finish cooking.
6. Bring Everything Together
Transfer the cooked lobster tails to serving plates.
Arrange the golden scallops alongside them.
Drizzle the remaining garlic butter from the skillet over the seafood.
Finish with fresh parsley and lemon wedges.
Tips for Perfect Lobster and Scallops
Don’t Overcook the Lobster
Lobster should be tender and opaque rather than dry and rubbery. Cooking time varies considerably depending on the size of the tails.
Dry the Scallops Thoroughly
This is one of the most important steps.
Wet scallops tend to steam instead of sear. Pat them very dry before they go into the hot pan.
Use a Hot Pan
A properly heated skillet helps create that beautiful golden-brown crust.
Avoid overcrowding the pan. Cook the scallops in batches if necessary.
Don’t Burn the Garlic
Garlic cooks quickly. Keep the heat moderate once the garlic is added to the butter.
Burnt garlic can make the entire sauce taste bitter.
What to Serve With Garlic Butter Lobster & Scallops
This seafood feast pairs beautifully with:
- Creamy mashed potatoes
- Garlic butter pasta
- Steamed asparagus
- Roasted broccoli
- Buttered corn
- Rice pilaf
- Crusty garlic bread
- Fresh green salad
For a complete dinner, serve the seafood with roasted vegetables and warm crusty bread for soaking up the extra garlic butter.
Easy Garlic Butter Sauce Variation
For an extra-rich sauce, add:
- 2 tablespoons heavy cream
- 1 tablespoon grated Parmesan
- A pinch of red pepper flakes
Simmer gently for 1–2 minutes until slightly thickened, then spoon it over the cooked seafood.
Storage and Reheating
Seafood is best enjoyed immediately after cooking.
If you have leftovers, refrigerate them in an airtight container and use within 2 days.
Reheat gently in a skillet over low heat with a small amount of butter. Avoid prolonged high heat because lobster and scallops can quickly become tough.
Final Thoughts
This Garlic Butter Lobster Tail & Scallops Feast brings together two luxurious seafood favorites in one irresistible meal.
The lobster is tender and buttery, the scallops develop a beautiful golden crust, and the garlic-lemon butter ties everything together with rich, bright flavor.
Serve it with lemon wedges, fresh parsley, and your favorite side dishes for a restaurant-style seafood dinner right at home.