Butter-Basted Lobster Tail with Seared Scallops

Every time I make Butter-Basted Lobster Tail with Seared Scallops, it whisks me away to a seaside escape filled with the salty breeze and the sounds of waves crashing against the shore. The aroma fills my kitchen, wrapping me in warmth and comfort, much like the cozy evenings spent around the dining table with my loved ones. This recipe has become a staple in our home, bringing joy and a touch of elegance to our meals. When I serve it, I can almost hear the chatter of friends and family reminiscing about past memories and sharing new stories. If you’ve been searching for a special dish to impress your loved ones, I promise this one will bring smiles and full bellies!

The beauty of Butter-Basted Lobster Tail with Seared Scallops lies in its simplicity and the richness of flavors. You don’t have to be a gourmet chef to pull this off; it’s all about using fresh ingredients and a little love. Preparing it is a wonderful experience—one that will make you feel like you’ve stepped into a fancy restaurant right from your kitchen. Believe me, once you give this dish a try, you’ll find it a delightful addition to your dinner repertoire. Now, let’s dive into how to make this incredible dish!

Ingredients: For this exquisite seafood delight, you’ll need:

• 2 lobster tails (6-8 oz each): The star of the dish! Fresh lobster tails add a luxurious touch and flavor that’s simply irresistible.
• 1/4 cup unsalted butter, melted: A crucial ingredient for that rich baste that brings everything together.
• 2 cloves garlic, minced: Oh, the magic of garlic! It enhances the flavor profile and adds a wonderful aroma.
• 1 tbsp lemon juice: A splash of citrus that cuts through the richness and brightens the dish perfectly.
• 1/2 tsp paprika (optional, for color): Not just for looks! Paprika adds a hint of smokiness and depth.
• Salt and black pepper, to taste: Simple seasonings that elevate the flavors of your ingredients.
• Fresh parsley, chopped (for garnish): A beautiful finishing touch that adds freshness and color.
• 6 large sea scallops: These little gems are tender and sweet, perfect alongside the lobster.
• 2 tbsp olive oil: Essential for searing the scallops to golden perfection.
• 2 tbsp butter: More butter is always better, especially when cooking scallops.
• Lemon wedges, for serving: A squeeze of lemon juice right before eating takes the flavor over the top!

Preparation is key, and trust me, these ingredients work together harmoniously to create a dish that feels luxurious yet remains achievable.

Now that you have everything ready, let’s walk through the steps of this delightful recipe!

1. Preheat the oven: First things first, you want to preheat your oven to 425°F (220°C). This is key for cooking the lobster to perfection. (Tip: Your kitchen will start smelling divine, so prepare for that lovely hint of anticipation!)

2. Prepare the lobster tails: Take each lobster tail and carefully cut through the top shell lengthwise. This part can feel a bit tricky, but just take your time. Once you’ve cut through, gently lift the meat up and out, placing it on top of the shell. It’s like giving each tail a little pampering!

3. Make the garlic butter: In a small bowl, whisk together the melted butter, minced garlic, lemon juice, paprika, salt, and pepper. This is where the magic begins! Brush this gorgeous garlic butter generously over the lobster meat. Just imagine how that will taste!

4. Bake the lobster tails: Place the lobster tails in the oven and let them bake for about 10 to 12 minutes. You’ll know they’re done when the meat turns opaque and gets that lovely golden hue. I always find myself peeping through the oven door, excited to see how they’re doing!

5. Season the scallops: While the lobster is baking, it’s time to give your scallops a little love. Pat them dry with a paper towel and season with salt and black pepper. Don’t skip this step; it helps develop that beautiful crust.

6. Sear the scallops: In a skillet, heat the olive oil over medium-high heat. Once hot, place the scallops in the skillet in a single layer. Sear them for about 2 to 3 minutes on each side until they’re golden brown. Remove them from the skillet and set aside. (Tip: Don’t overcrowd the skillet; this helps achieve that perfect sear!)

7. Add butter and garlic to the skillet: In the last minute of cooking, melt 2 tablespoons of butter in the skillet along with minced garlic. This buttery goodness seeps into the scallops and makes each bite even more divine.

8. Plate your dish: Here comes the fun part! Once everything is cooked, it’s time to plate the lobster tails alongside the seared scallops. Drizzle some of that leftover garlic butter over the top, and sprinkle with fresh parsley. You might want to arrange everything beautifully—after all, we eat with our eyes first!

9. Serve with lemon wedges: Don’t forget those lemon wedges! A little squeeze of lemon right before you dig in makes a world of difference, enhancing all those flavors.

Why I Love Making This Dish

There’s something incredibly special about making Butter-Basted Lobster Tail with Seared Scallops. It’s not just about the food; it’s the joy of sharing a meal that feels like a celebration. This dish can turn an ordinary day into something extraordinary. It reminds me of summer evenings spent by the shore, the laughter of friends filling the air, and the warmth of family around the table. Every time I serve it, I see the delight on my family’s faces—it warms my heart.

What You’ll Need

You won’t need fancy tools for this recipe. Just a good quality baking dish for the lobster and a sturdy skillet for the scallops. A sharp knife is essential for preparing the lobster tails, and a basting brush will help you evenly apply that divine garlic butter. Take your time, enjoy the process, and remember that cooking is all about love!

Tips for Perfect Results

• Use fresh, high-quality lobster tails and scallops whenever possible. The flavor and texture are night and day compared to frozen!
• Keep an eye on your scallops; they can cook quickly. You want that perfect golden crust without overcooking them.
• If you find the lobster tails are still a bit undercooked after the baking time, don’t hesitate to leave them in for a few more minutes. Just keep an eye on them!

Serving Suggestions and Sides

To make this meal even more special, consider serving it with a side of garlic mashed potatoes or a fresh garden salad. Roasted asparagus or sautéed green beans add a beautiful color and fresh flavor that complements the dish beautifully. And if you’re feeling a bit fancy, a glass of crisp white wine pairs wonderfully with this seafood delight!

Leftovers

If you’re lucky enough to have any leftovers, storing and reheating them is easy! Keep the lobster and scallops in an airtight container in the fridge for up to two days. When you’re ready to enjoy them again, gently reheat in the oven at a low temperature, drizzling a bit of extra butter on top to keep everything moist and tasty.

FAQ Section

Can I use frozen lobster tails?

While fresh is always best, frozen lobster tails can work if that’s what you have. Just remember to thaw them in the fridge overnight for the best results.

How do I know when the scallops are properly seared?

A beautiful golden crust is what you’re looking for! Avoid flipping them too soon; they need to sit and develop a nice sear on each side.

Can I prepare this ahead of time?

You might prep the garlic butter and season the scallops in advance, but I recommend cooking the lobster and scallops fresh for the best flavor and texture.

Conclusion

I truly believe Butter-Basted Lobster Tail with Seared Scallops is one of those recipes that brings joy and warmth to your table. I can’t wait for you to try it and experience the comfort and delight it brings—the kind that turns an ordinary weeknight dinner into a special occasion. When you pull that gorgeous dish out of the oven and see the smiles on your family’s faces, you’ll know it was all worth it. So, give it a try and let me know how it turns out; I promise it’ll be a hit in your home, just like it is in mine!