Butter-Poached Lobster Tail with Seared Scallops

Ingredients

• For the Lobster Tail:
  • 2 lobster tails
  • 1/2 cup (1 stick) unsalted butter
  • 1 garlic clove, minced
  • 1 lemon (zest and juice)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
• For the Scallops:
  • 6 large sea scallops
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Lobster Tail:
   • Preheat oven to 375°F (190°C).
   • Use kitchen shears to cut through the top shell of the lobster tail, exposing the meat. Gently lift the meat above the shell for presentation.
   • Season the lobster meat with salt, pepper, and lemon zest.
2. Butter Poaching the Lobster:
   • Melt butter in a small saucepan over low heat. Add minced garlic and cook until fragrant.
   • Place the lobster tails in the saucepan and baste frequently with the butter.
   • Transfer the lobster tails to a baking sheet and bake for 8-10 minutes until the meat is opaque and tender.
   • Squeeze fresh lemon juice over the cooked lobster and garnish with parsley.
3. Prepare the Scallops:
   • Pat the scallops dry with paper towels to ensure a good sear.
   • Season both sides with salt and pepper.
   • Heat olive oil in a skillet over medium-high heat. Once hot, add the scallops and sear for 2-3 minutes on each side until golden brown.
   • Add butter and minced garlic to the skillet during the last minute of cooking. Spoon the melted butter over the scallops for added flavor.
4. Plate and Serve:
   • Arrange the lobster tails and scallops on a plate.
   • Drizzle some of the garlic butter from the skillet over the scallops and lobster.
   • Garnish with fresh parsley and serve immediately.

Enjoy this luxurious seafood dish with a side of garlic mashed potatoes or steamed vegetables for a complete meal! Let me know if you’d like a variation or additional tips.