Garlic Butter Lobster, Shrimp & Seared Scallops

Garlic butter lobster, shrimp, and seared scallops bring three kinds of seafood together in a lemon and parsley sauce. The scallops are browned first, the shrimp and lobster cook next, and the garlic butter is made at the end. That sequence gives each ingredient attention without leaving delicate seafood simmering in sauce for too long.

This recipe takes about 35 minutes and uses a single skillet, with a plate nearby for the cooked seafood. Set out the ingredients before you begin: there is little time to mince garlic once the pan is hot. Jump to the recipe card for the complete ingredient list and method.

Why Cook the Seafood in Stages?

Lobster, shrimp, and scallops do not all behave the same way in a hot pan. Scallops need a dry surface and space to develop a golden crust. Shrimp cook quickly, while the timing for lobster depends on the size of the pieces. Working in stages makes it easier to check each ingredient instead of trying to finish everything at once.

The sauce also benefits from its own step. Garlic can burn at the higher heat used for searing, so it goes into the butter after the seafood has been removed and the burner lowered. Lemon juice and parsley then add a fresh finish to the rich butter.

Ingredients for the Garlic Butter Seafood Skillet

• 1 lb lobster tail meat, cut into large chunks
• 1 lb large shrimp, peeled and deveined
• 1 lb large sea scallops, side muscles removed
• 6 tbsp unsalted butter, divided
• 6 cloves garlic, finely minced
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• ½ tsp smoked paprika
• ½ tsp Italian seasoning
• Salt and freshly cracked black pepper, to taste
• 3 tbsp fresh parsley, finely chopped

Preparing the Seafood

Cut the lobster tail meat into generous, similarly sized chunks and check for shell fragments. Peel and devein the shrimp if they are not already prepared. Remove the small side muscles from the scallops when present, then pat the shrimp and scallops thoroughly dry.

The cooking sequence is for raw seafood. If using cooked lobster or shrimp, do not follow the raw cooking time automatically: those ingredients only need gentle reheating. Frozen seafood should be thawed and drained according to its packaging before you begin. Keep it chilled while preparing the other ingredients.

How to Make Garlic Butter Lobster, Shrimp, and Scallops

1. Season and Set Up

Season the shrimp and scallops with salt, black pepper, smoked paprika, and Italian seasoning. Have the lobster chunks ready, along with the measured butter, minced garlic, lemon juice, and parsley. Put a clean plate beside the stove for the seafood as each batch finishes.

2. Sear the Scallops

Heat the olive oil with 1 tablespoon of butter in a large skillet over medium-high heat. Add the scallops with space between them. Sear for about 2 minutes per side, adjusting for their size, until golden and cooked through. Transfer them to the plate. Work in batches if the pan is crowded.

3. Cook the Shrimp and Lobster

Add another tablespoon of butter to the skillet, followed by the shrimp and lobster. Cook until the shrimp are opaque and the lobster is cooked through, checking the pieces rather than relying on a fixed time. If one ingredient finishes first, remove it while the other finishes. Transfer the seafood out of the skillet.

4. Make the Lemon Garlic Butter

Reduce the heat and melt the remaining 4 tablespoons of butter. Add the minced garlic and cook for 30–60 seconds, just until fragrant. Watch closely and avoid browning the garlic heavily. Stir in the lemon juice and most of the parsley to combine the sauce.

5. Coat and Serve

Return the scallops, shrimp, and lobster to the skillet. Fold them gently through the garlic butter just until warmed and coated. Finish with the remaining parsley and black pepper. Serve immediately rather than leaving the pan over heat, which can make the seafood firm and dry.

Tips for Good Browning and Tender Seafood

Drying is particularly useful for scallops. If water collects around them in the skillet, they will tend to steam rather than brown. Avoid adding all three seafoods at once, and let the scallops make contact with the hot surface instead of moving them continually.

Pay attention to the butter as well as the seafood. The pan should be hot enough to sear but not so hot that the butter burns. Lower the burner before the garlic step and remember that a heavy skillet retains heat. Gentle tossing at the end keeps the lobster pieces and scallops intact.

What to Serve with This Seafood Dinner

Garlic mashed potatoes, plain rice, or rice pilaf can catch the lemon butter sauce. Steamed asparagus or a crisp salad adds a vegetable side without requiring another rich sauce. Crusty bread is useful if you want to keep the rest of the meal simple.

For another way to cook lobster and scallops, try the creamy lobster and scallop chowder, with potatoes and seafood stock. If you prefer a coconut and tomato broth, Cazuela de Mariscos combines mixed seafood with lime and cilantro. Both offer different flavors using the same staged approach to delicate seafood.

Frequently Asked Questions

Garlic Butter Seafood Recipe Card