If you love lobster and scallops, this seafood dinner brings them together beautifully. Tender baked lobster and golden seared scallops both get finished with a warm lemon garlic butter, creating a dish that feels special without requiring a complicated recipe. It’s perfect for a romantic dinner or any occasion that calls for something a little extra.
Why You’ll Love This Recipe
- Two seafood favorites, one plate. Lobster and scallops each get their own careful cooking method for the best texture.
- That lemon garlic butter finish. Made right in the same skillet as the scallops, it captures all the flavorful browned bits.
- Elegant but approachable. This dish looks and tastes like a restaurant meal but comes together in just 30 minutes.
- A recipe for two. Perfect for date nights or a small, special dinner.
Ingredients
For the Lobster and Scallops
- 1 cold water lobster tail, 10 to 12 oz, thawed if frozen
- 1 lb large dry sea scallops, side muscles removed
- 1 tbsp neutral high-heat cooking oil, such as avocado, canola, or grapeseed oil
- ½ tsp paprika
- ½ tsp Old Bay seasoning
- ⅛ tsp fine salt, or to taste
- ¼ tsp ground black pepper
For the Lemon Garlic Butter
- 5 tbsp unsalted butter, divided
- 4 cloves garlic, finely minced
- 1 lemon, using 1 tbsp juice and cutting the remainder into wedges
- 1 tbsp low-sodium seafood or chicken broth
- 1 tbsp fresh parsley, finely chopped
How to Make Garlic Butter Lobster Tail with Golden Seared Scallops
1. Prepare the lobster. Preheat the oven to 425°F (220°C). Cut lengthwise through the top of the lobster shell with kitchen shears, stopping before the tail fan. Gently loosen the lobster meat, lift it over the shell, and keep it attached at the tail end.
2. Prepare the scallops. Remove the small side muscle from each scallop, if present. Pat the lobster meat and scallops thoroughly dry with paper towels.
3. Season the seafood. Combine the paprika, Old Bay seasoning, salt, and black pepper. Lightly season the lobster meat and both sides of the scallops.
4. Bake the lobster. Place the lobster tail in a small baking dish. Melt 1 tablespoon butter and brush it over the lobster meat. Bake for 10 to 14 minutes, until the lobster is pearly, opaque, and cooked through.
5. Sear the scallops. When the lobster has about 5 minutes remaining, heat the oil in a heavy skillet over medium-high heat. Arrange the scallops in a single layer and sear without moving for 1½ to 2 minutes until deeply golden.
6. Finish the scallops. Turn the scallops and cook for another 1 to 1½ minutes, until the second side is golden and the scallops are cooked through. Transfer them to a warm plate.
7. Make the lemon garlic butter. Reduce the skillet heat to low and let it cool slightly. Add the remaining 4 tablespoons butter. Once melted, add the garlic and cook for 20 to 30 seconds until fragrant.
8. Finish the sauce. Remove the skillet from the heat. Stir in 1 tablespoon lemon juice and the broth, scraping up the flavorful browned bits from the skillet. Stir in the fresh parsley.
9. Serve. Arrange the baked lobster tail and golden seared scallops on warm plates. Spoon plenty of lemon garlic butter over the seafood and serve immediately with lemon wedges.
Tips for the Best Lobster Tail and Scallops
- Pat everything very dry before cooking. This is essential for both a good sear on the scallops and even seasoning on the lobster.
- Don’t move the scallops while searing. Letting them sit undisturbed for the full time is what creates that deep golden crust.
- Let the skillet cool slightly before adding butter for the sauce. This helps prevent the garlic from burning in the residual heat.
- Scrape up the browned bits when making the sauce. Those bits add extra flavor to the finished garlic butter.
What to Serve with Lobster Tail and Scallops
Garlic mashed potatoes, a simple rice pilaf, or steamed asparagus all pair beautifully with this dish. A crisp side salad also works well if you want something lighter alongside.
Frequently Asked Questions
Can I use frozen scallops?
Yes, just thaw completely and pat very dry before searing so they brown properly instead of steaming.
Can I double this recipe for more servings?
Yes, this recipe scales up easily. Just make sure the scallops have space in the skillet so they sear instead of steam.
Can I grill the lobster tail instead of baking?
Yes, grill over medium heat, meat side down first, then flip and baste with butter until opaque and cooked through.
Garlic Butter Lobster Tail with Golden Seared Scallops
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). Cut lengthwise through the top of the lobster shell with kitchen shears, stopping before the tail fan. Gently loosen the lobster meat, lift it over the shell, and keep it attached at the tail end.
- Remove the small side muscle from each scallop if present. Pat the lobster meat and scallops thoroughly dry with paper towels.
- Combine the paprika, Old Bay seasoning, salt, and black pepper. Lightly season the lobster meat and both sides of the scallops.
- Place the lobster tail in a small baking dish. Melt 1 tablespoon of butter and brush it over the lobster meat. Bake for 10 to 14 minutes, until the lobster is pearly, opaque, and cooked through.
- When the lobster has about 5 minutes remaining, heat the oil in a heavy skillet over medium-high heat. Arrange the scallops in a single layer and sear without moving for 1 1/2 to 2 minutes, until deeply golden.
- Turn the scallops and cook for another 1 to 1 1/2 minutes, until the second side is golden and the scallops are cooked through. Transfer them to a warm plate.
- Reduce the skillet heat to low and let it cool slightly. Add the remaining 4 tablespoons of butter. Once melted, add the garlic and cook for 20 to 30 seconds, until fragrant.
- Remove the skillet from the heat. Stir in 1 tablespoon lemon juice and the broth, scraping up the flavorful browned bits from the skillet. Stir in the fresh parsley.
- Arrange the baked lobster tail and golden seared scallops on warm plates. Spoon plenty of lemon garlic butter over the seafood and serve immediately with lemon wedges.
