GARLIC BUTTER LOBSTER AND SCALLOPS

Ouadie Rhabbouron

🧑‍🍳 Instructions

 

Step 1: Prepare the Lobster and Scallops

 

  1. Prepare the Lobster: Using sharp kitchen shears, cut down the center of the top shell of each lobster tail, stopping just before the tail fin. Gently open the shell and pull the meat up, laying it over the shell (known as the "piggyback" style). Season the exposed meat lightly with salt and pepper.

  2. Prepare the Scallops: Pat the scallops very dry with paper towels. This is crucial for achieving a perfect sear. Season both sides with the remaining salt and pepper.

Step 2: Sear the Scallops

 

  1. Heat the Pan: Place a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the olive oil.

  2. Sear: Once the oil is shimmering, add the scallops to the hot pan, ensuring they are not touching. Do not overcrowd the pan; cook in batches if necessary.

  3. Flip: Cook the scallops for 2-3 minutes without moving them until a deep golden-brown crust forms on the bottom. Flip the scallops and cook for another 1-2 minutes on the second side. They should be opaque on the outside and just slightly translucent in the center. Remove the scallops from the pan and set them aside.

Step 3: Cook the Lobster

 

  1. Lower Heat: Reduce the heat to medium.

  2. Add Butter: Add half of the unsalted butter (4 tablespoons) to the same skillet. Once melted, add the lobster tails, meat-side down.

  3. Baste and Cook: Cook the lobster for 2-3 minutes on the meat side. Flip the tails so the meat side is now up. Spoon the melted butter over the meat as it cooks. Cover the pan and let the lobster steam/cook for an additional 3-5 minutes, or until the meat is opaque and firm. The internal temperature should reach $140^{\circ}\text{F}$ to $145^{\circ}\text{F}$. Remove the lobster and set it aside with the scallops.

Step 4: Make the Garlic Butter Sauce

 

  1. Melt Butter: Add the remaining 4 tablespoons of butter to the skillet.

  2. Sauté Garlic: Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds, just until the garlic is fragrant and starting to soften. Do not let the garlic burn.

  3. Finish the Sauce: Remove the pan from the heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning if needed.

Step 5: Combine and Serve

 

  1. Return Seafood: Return the cooked lobster and scallops to the pan with the garlic butter sauce.

  2. Coat: Gently toss or spoon the sauce over the seafood to thoroughly coat.

  3. Plate: Serve immediately! Arrange the lobster and scallops on a platter. Drizzle any remaining garlic butter sauce generously over the top.

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