Butter-Basted Lobster Tail with Seared Scallops
Ingredients (Serves 2):
For the Lobster:
2 lobster tails (5–6 oz each), shells intact
3 tablespoons unsalted butter
1 clove garlic, minced
1 teaspoon lemon juice
Salt & pepper, to taste
Pinch of paprika (optional, for color)
For the Scallops:
6 large sea scallops, side muscle removed
Salt & freshly cracked black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
For Garnish:
Fresh parsley, finely chopped
Lemon wedges
Instructions:
1. Prepare the Lobster Tails:
Using kitchen shears, carefully cut down the top of the lobster shells and gently lift the meat to rest on top of the shell (keeping it attached at the base). This creates that restaurant-style presentation.
Season the lobster meat with salt, pepper, and a tiny pinch of paprika for color.
2. Butter-Baste the Lobster:
Preheat oven to 425°F (220°C).
In a small saucepan, melt butter over low heat. Add garlic and lemon juice. Simmer 1–2 minutes.
Place lobster tails on a baking sheet. Spoon the garlic-lemon butter over the meat.
Bake for 10–12 minutes, basting once halfway through, until the meat is opaque and slightly firm, with a slight golden sheen.
3. Sear the Scallops:
Pat scallops very dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a skillet over high heat until shimmering.
Add scallops and do not move them — sear for 2–3 minutes until a deep golden crust forms.
Flip and add butter to the pan. Baste the scallops with the melted butter for 1–2 more minutes until just cooked through.
4. Plate It Elegantly:
Place lobster tail back into its shell, resting proudly on the plate.
Arrange 3 golden scallops around each tail.
Spoon a bit of the butter from the scallop pan over the top of each scallop for gloss and richness.
Garnish with a sprinkle of chopped parsley and lemon wedges for freshness and color.