Last updated on February 19, 2026
A Cozy Start
Have you ever had a craving so strong you can almost taste butter and garlic in the middle of the night? I have — it was a rainy evening, and I wanted something special without the fuss of a restaurant. If the idea of searing seafood at home feels intimidating, you’re not alone; I used to worry about overcooking scallops or undercooking lobster. This Garlic Butter Lobster & Scallops recipe is one of those comforting, celebratory dinners that’s actually simple to pull off. If you want a quick primer on pairing buttery seafood with pasta for an extra cozy meal, I sometimes refer friends to my garlic butter lobster pasta guide for inspiration.
A Quick Look at This Garlic Butter Lobster & Scallops Recipe
This Garlic Butter Lobster & Scallops recipe highlights sweet sea scallops and a split lobster tail pan-seared in a garlic butter sauce. The main benefit is how quickly it comes together—high flavor with minimal hands-on time—so it’s perfect for weeknights or an easy weekend treat. It’s forgiving for beginners because the steps are straightforward and the timing is short. Keep scrolling to learn my tips for perfectly seared scallops, how to tell when lobster is done, and a few simple sides that make the whole meal shine.
Ingredients You’ll Need for Garlic Butter Lobster & Scallops
Essentials
- 1 lobster tail, split (about 6–8 oz)
- 10 sea scallops, patted dry
- 2 tbsp unsalted butter (plus more for serving)
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt & black pepper, to taste
- 1 tbsp lemon juice
- Fresh chopped parsley, for garnish
- Lemon slices, for serving
These are the core items you need to make the recipe exactly as written. Fresh scallops and a split lobster tail give you the best flavor and texture; the butter and garlic create that warm, cozy sauce we all want.
Optional add-ons
- A pinch of red pepper flakes for a touch of heat
- A small knob of cold butter to finish the sauce for extra gloss
- A tablespoon of chopped chives or tarragon for a different herbal note
- A squeeze of extra lemon for brightness at the table
- A side of crusty bread or steamed asparagus for serving
These extras are just to play with if you want to tweak the flavor. None are necessary, and none include pork or alcohol.
Substitutions and shortcuts
- Lobster tail: Use pre-cooked lobster tail (thawed) if you’re short on time—heat gently in the pan rather than fully searing raw flesh.
- Scallops: If fresh scallops are scarce, dry-packed frozen sea scallops work well—thaw completely and pat very dry before cooking.
- Butter: Use salted butter if that’s what you have; reduce added salt to taste.
- Garlic: Use 1 tsp garlic powder only if you truly don’t have fresh garlic, but the fresh garlic flavor is best.
- Lemon juice: Substitute with a splash of white balsamic vinegar for a slightly different acid profile.
- One-pan shortcut: If you’re tight on time, use a large skillet to cook everything in sequence—sear scallops, hold them, then cook lobster, and finish with butter and garlic as outlined below.
These substitutions keep the dish simple and beginner-friendly while still delivering big flavor.
How to Make Garlic Butter Lobster & Scallops Step-by-Step
I write directions like I’m standing beside you in the kitchen—calm, stepwise, and a little encouraging. Have your mise en place ready: scallops dried, lobster split, garlic minced, butter measured. That small prep step makes the cooking fast and smooth.
Season and prep
- Pat the scallops dry with paper towels until there’s little to no surface moisture. This is key for a brown crust.
- Sprinkle salt and black pepper lightly over both sides of the scallops.
- Season the lobster tail flesh-side up with a little salt and pepper. If the lobster is un-split, carefully cut through the top shell lengthwise and lift the meat slightly to rest on top for even cooking.
Heat the pan
- Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Let the oil get hot but not smoking—about 1–2 minutes. A properly heated pan gives scallops that golden sear.
Sear the scallops
- Add the scallops to the skillet with space between each one so they don’t steam. Sear without moving for 2–3 minutes. You’re looking for a deep golden crust on the first side.
- Flip each scallop and sear the other side for another 2–3 minutes. The scallops will feel springy and opaque through the center when done. Transfer them to a warm plate and set aside.
Cook the lobster tail
- In the same hot skillet (don’t wipe it clean; those fond bits add flavor), add the lobster tail flesh-side down. Sear for 3–4 minutes until the flesh is lightly charred and the edges begin to turn opaque.
- Flip the lobster tail and cook the other side until the meat is mostly opaque and just cooked through. Timing will vary by size; a 6–8 oz tail usually takes about 6–8 minutes total. Remove to the plate with the scallops.
Make the garlic butter sauce
- Lower the heat to medium-low. Add 2 tablespoons of butter to the pan and let it melt gently. Add the minced garlic and cook for about 30–60 seconds until fragrant—watch carefully so it doesn’t brown and go bitter.
- Stir in 1 tablespoon lemon juice and, if you like, a pinch of red pepper flakes. Tilt the pan and use a spoon to baste the garlic butter over the seafood, picking up any browned bits from the pan.
Finish and serve
- Return the scallops and lobster briefly to the pan—just long enough for them to warm through and get a final spoonful of butter. This should only be 30–60 seconds.
- Plate the lobster and scallops, drizzle generously with the garlic butter from the pan, and garnish with chopped parsley and lemon slices. Add an extra pat of butter on top if you want it extra decadent.
Tips while cooking: keep towels and a plate nearby, don’t overcrowd the pan, and trust timing more than watching the clock—look for color and opacity. I like to serve straight away so everything is hot and buttery.
Common Mistakes to Avoid
Searing seafood looks dramatic, but it’s easy to trip up. Before you start cooking, remember that most mistakes come from rushing prep or misjudging heat. A calm pan and a steady rhythm will save you.
Mistake 1: Overcrowding the pan
If you crowd scallops or lobster, they steam instead of sear. Give each scallop some breathing room. Work in batches if needed so you get that caramelized crust.
Mistake 2: Not drying the scallops
Moist scallops won’t brown properly. Pat them thoroughly with paper towels before seasoning. This small step changes the texture from soft and rubbery to crisp-edged and tender.
Mistake 3: Letting garlic burn
Burned garlic tastes bitter and can ruin the sauce. Keep the heat moderate when you add garlic to butter, and remove the pan from direct heat if the garlic threatens to brown too fast.
Serving Suggestions for Garlic Butter Lobster & Scallops
This dish feels like a celebration but serves nicely for a quiet dinner. I like serving it with simple sides that soak up the garlic butter—nothing fussy, just a few comforting companions.
Simple pasta or garlic noodles
Toss cooked spaghetti or linguine with a little olive oil and extra garlic butter to make a light base. The noodles soak up the sauce and make the meal more filling.
Steamed or roasted vegetables
Bright green asparagus, roasted broccolini, or even a lemony green bean make a fresh contrast to the rich butter and seafood.
Crusty bread and a light salad
A warm baguette or country loaf is perfect for mopping up sauce. Pair it with a crisp salad dressed simply with lemon and olive oil to balance richness. If you want a fun pairing idea, I sometimes recommend serving with a small baked cheese board—my write-up on making a buttery baked cheese pairs nicely and explains how to use leftover garlic butter for bread dipping: butter candle roasted garlic brie ideas.
Conclusion
I promise this Garlic Butter Lobster & Scallops dinner is easier than it looks. A few mindful steps—drying scallops, searing in a hot pan, and finishing with garlic butter—turn a simple grocery run into a cozy, restaurant-quality meal at home. You can customize the herbs, add a splash of spice, or pair it with pasta or roasted veg to suit your mood. If you’d like another take on a butter-forward seafood combo, I found a lovely reference for a similar dish called Lobster and Shrimp and Scallops in Garlic Butter Sauce recipe that can spark more ideas for flavors and presentation.
FAQs About Garlic Butter Lobster & Scallops
Q1: How long does Garlic Butter Lobster & Scallops keep in the fridge?
A1: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or in a skillet over low heat with a splash of water or extra butter to prevent drying out.
Q2: Can I use frozen scallops for Garlic Butter Lobster & Scallops?
A2: Yes—use dry-packed frozen scallops. Thaw overnight in the refrigerator, rinse if needed, and pat completely dry before cooking to ensure a good sear.
Q3: Is Garlic Butter Lobster & Scallops healthy?
A3: Seafood like lobster and scallops are high in protein and relatively low in saturated fat. The dish does include butter, so balance it with vegetable sides for a nutritious meal overall.
Q4: How can I tell when the lobster in Garlic Butter Lobster & Scallops is done?
A4: Lobster meat turns opaque and firm. The internal temperature should be about 140–145°F if you use a thermometer. Avoid overcooking—once opaque, remove it from the heat so it stays tender.
Q5: Can I make Garlic Butter Lobster & Scallops ahead of time?
A5: You can prep garlic, chop parsley, and pat scallops dry ahead of time. I recommend cooking seafood just before serving for the best texture, but you can fully cook lobster and gently rewarm it when ready to serve.
