- Prepare the lobster
Using kitchen shears, carefully cut through the top shell of each lobster tail. Gently loosen the meat and pull it slightly upward while keeping it attached to the shell. - Season the seafood
Pat the lobster and scallops dry with paper towels. Season both with salt, black pepper, and a light sprinkle of paprika. - Make the garlic butter
Melt 2 tablespoons of butter in a small saucepan over medium-low heat. Add the minced garlic and cook for about 30–60 seconds, just until fragrant. Stir in half of the lemon juice and the lemon zest. Remove from the heat. - Cook the lobster
Heat a large oven-safe skillet over medium-high heat and add the olive oil. Place the lobster tails meat-side down and sear for about 2–3 minutes. - Turn the lobster
Flip the lobster tails over. Brush generously with the garlic butter. Transfer the skillet to a preheated 425°F (220°C) oven and cook for approximately 5–8 minutes, depending on the size of the tails. The meat should be opaque and reach 145°F (63°C) internally. - Sear the scallops
While the lobster cooks, heat another skillet over medium-high heat. Add 1 tablespoon of butter. Place the scallops in a single layer, leaving space between them. - Get them golden brown
Cook the scallops undisturbed for about 2–3 minutes, until a deep golden crust forms. Turn them over and cook for another 1–2 minutes, until just cooked through. - Finish the sauce
Lower the heat and add the remaining butter and garlic butter mixture to the scallop pan. Add the remaining lemon juice and red pepper flakes if using. Gently spoon the melted garlic butter over the scallops. - Bring everything together
Remove the lobster from the oven and brush it with another generous coating of garlic butter. - Garnish and serve
Arrange the lobster tails and scallops on a serving plate. Spoon the remaining garlic butter over the seafood and finish with freshly chopped parsley and a little extra lemon juice.
Serve immediately with roasted vegetables, rice, mashed potatoes, or crusty bread to soak up the garlic butter.
See more on the next page
