Garlic Butter Lobster and Scallops

1. Prep the Seafood

1. If not already done, peel and devein the lobster tails, cutting them lengthwise to expose the meat.
2. Pat the lobster tails and scallops dry with a paper towel to ensure a good sear.

2. Cook the Lobster and Scallops

1. In a large skillet, melt 2 tbsp of butter over medium-high heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the lobster tails and cook for 3-4 minutes on each side, or until the meat is opaque and cooked through. Remove and set aside.
4. In the same skillet, add the scallops and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove and set aside.

3. Make the Garlic Butter Sauce

1. In the same skillet, melt the remaining 1 tbsp of butter if needed.
2. Add the paprika, cayenne pepper (if using), lemon juice, salt, and pepper. Stir to combine and simmer for 1 minute.

4. Combine and Serve

1. Return the lobster tails and scallops to the skillet, tossing to coat them in the garlic butter sauce.
2. Cook for another 1-2 minutes, until everything is evenly coated and heated through.
3. Garnish with fresh parsley and serve with lemon wedges.

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Tips for the Best Garlic Butter Lobster and Scallops

• Dry the Seafood: Pat the lobster and scallops dry before cooking to ensure a perfect sear.
• Don’t Overcook: Lobster and scallops cook quickly, so keep an eye on them to avoid overcooking.
• Use Fresh Ingredients: Fresh garlic, lemon juice, and parsley make a big difference in flavor.
• Add a Side: Serve with crusty bread, pasta, or a fresh green salad for a complete meal.

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FAQs (Frequently Asked Questions)

1. Can I use frozen lobster tails and scallops?

Yes, you can use frozen seafood. Thaw it completely in the fridge overnight and pat it dry before cooking.

2. What can I substitute for cayenne pepper?

Use red pepper flakes or omit the cayenne if you prefer a milder dish.

3. How do I know when the scallops are done?