Garlic Butter Lobster Tail andScallops Feast

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Of course! A Garlic Butter Lobster Tail and Scallops Feast is the epitome of a luxurious, restaurant-quality meal you can create at home. It’s all about high-quality ingredients and a simple, elegant preparation that lets the seafood shine.

Here is a comprehensive guide to creating this spectacular surf-centric feast.

Garlic Butter Lobster Tail & Scallops Feast

This recipe is designed to be cooked in batches and then brought together at the end for a stunning presentation. The key is to not overcook the seafood.

Ingredients (for 2 people)

For the Seafood:

· 2 cold-water lobster tails (6-8 oz each), thawed if frozen
· ½ lb large sea scallops (10-15 count), “dry” if possible
· Salt and freshly ground black pepper
· Avocado or canola oil for searing

For the Garlic Butter Sauce:

· ½ cup (1 stick) unsalted butter
· 4-5 garlic cloves, minced
· 1 small shallot, finely minced
· ¼ cup dry white wine (like Sauvignon Blanc or Chardonnay)
· 2 tablespoons fresh lemon juice
· 2 tablespoons fresh parsley, chopped
· 1 teaspoon fresh thyme leaves (or ¼ tsp dried)
· Pinch of red pepper flakes (optional)
· Salt and pepper to taste

For Serving (Optional but Recommended):

· Lemon wedges
· Fresh chopped chives or parsley
· Crusty bread for soaking up the sauce

Step-by-Step Instructions

Part 1: Preparation (Mise en Place)

  1. Prep the Lobster Tails: Using kitchen shears, cut straight down the top of the shell towards the tail fin. Stop just before the fin. Do not cut through the bottom shell. Gently pry the shell open and loosen the meat, lifting it up and out so it rests on top of the split shell. This is known as the “butterflied” method. Pat dry and season lightly with salt and pepper.
  2. Prep the Scallops: If your scallops have a small, tough side muscle, pull it off and discard. Pat the scallops extremely dry with a paper towel. This is the #1 secret to a good sear. Season one side with salt and pepper.
  3. Make the Garlic Butter Sauce: Melt the butter in a saucepan over medium heat. Add the shallot and garlic and cook for 1-2 minutes until fragrant but not browned. Add the white wine and lemon juice, and let it simmer for 2-3 minutes to reduce slightly. Stir in the parsley, thyme, and red pepper flakes. Keep warm on very low heat.

Part 2: Cooking the Scallops (Sear First)

  1. Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot. Add a thin layer of oil.
  2. Carefully place the scallops in the pan, seasoned-side down, making sure they are not touching. Season the top side now.
  3. DO NOT TOUCH THEM. Let them sear for 1.5 – 2 minutes, until a deep golden-brown crust forms.
  4. Flip the scallops. Add 1 tablespoon of the garlic butter sauce to the pan and cook for another 1-2 minutes, basting the scallops with the sauce by tilting the pan and spooning the butter over them.
  5. They are done when they are just firm to the touch and opaque. Do not overcook. Remove from the pan and set aside on a clean plate.

Part 3: Cooking the Lobster Tails (Bake or Broil)

You have two excellent options here:

Option A: Broiling (Fast & Caramelized)

  1. Preheat your broiler on High. Position a rack 6-8 inches from the heat.
  2. Place the prepared lobster tails on a baking sheet. Spoon some of the garlic butter sauce over the exposed meat.
  3. Broil for 5-8 minutes, depending on size, until the meat is opaque, firm, and lightly browned on top. The internal temperature should be 140°F (60°C).

Option B: Baking (Gentle & Even)

  1. Preheat your oven to 425°F (220°C).
  2. Place the prepared lobster tails on a baking sheet. Spoon sauce over them.
  3. Bake for 12-15 minutes, until opaque and firm.

Part 4: The Grand Finale

  1. While the lobster is cooking, gently reheat the scallops in the remaining garlic butter sauce for no more than 30 seconds, just to warm them through.
  2. To serve, create a stunning platter or individual plates. Place the lobster tails on the plate, arrange the scallops around them, and pour all the glorious garlic butter sauce over everything.
  3. Garnish with a final sprinkle of fresh parsley or chives and serve immediately with lemon wedges and crusty bread.

Pro-Tips for a Perfect Feast:

· “Dry” vs. “Wet” Scallops: Always ask for “dry” scallops. “Wet” scallops are treated with phosphates, which makes them absorb water, leading to a steamed texture instead of a sear.
· Don’t Crowd the Pan: This is crucial for the scallops. If they’re too close, they’ll steam instead of sear.
· The Lobster is Done When: The meat turns from translucent to completely opaque white. If you have a thermometer, aim for 140°F (60°C) at the thickest part.
· Timing is Everything: Have all your ingredients prepped before you start cooking. The scallops and sauce can be done while the lobster is in the oven.
· Sauce is King: Don’t be shy with the sauce! That garlic butter is liquid gold.

This feast is perfect for a special anniversary, Valentine’s Day, or any occasion that calls for a truly memorable meal. Enjoy your incredible creation

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