Garlic Butter Lobster and Scallops Bake
A rich, buttery seafood bake featuring tender lobster tails and juicy sea scallops coated in a flavorful garlic butter sauce with fresh herbs and lemon. This elegant yet easy recipe is perfect for holidays, date nights, or whenever you're craving a restaurant-quality seafood dinner at home.Prep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutesServings: 4Cuisine: AmericanCourse: Main CourseCalories: Approximately 460 per servingIngredients2 lobster tails (6–8 ounces each)1 pound large sea scallops, side muscles removed½ cup unsalted butter5 garlic cloves, minced1 tablespoon olive oil2 tablespoons fresh lemon juice1 teaspoon paprika1 teaspoon salt (or to taste)½ teaspoon black pepper2 tablespoons fresh parsley, chopped1 teaspoon lemon zest (optional)¼ cup grated Parmesan cheese (optional)Lemon wedges, for servingInstructionsPreheat your oven to 400°F (200°C) and lightly grease a baking dish.Using kitchen scissors, cut through the top of each lobster shell and gently lift the meat over the shell while leaving it attached at the base.Pat the scallops completely dry with paper towels and remove the small side muscles if still attached.Arrange the lobster tails and scallops in the prepared baking dish, leaving a little space between each piece.In a small saucepan over medium-low heat, melt the butter.Stir in the minced garlic, olive oil, lemon juice, paprika, salt, and black pepper. Cook for about 1 minute until fragrant, being careful not to brown the garlic.Remove the saucepan from the heat and stir in the chopped parsley and lemon zest, if using.Spoon or brush the garlic butter mixture generously over the lobster tails and scallops. Reserve a few tablespoons of the sauce for serving.Sprinkle Parmesan cheese over the seafood if desired.Bake for 15–20 minutes, or until the lobster meat is opaque and the scallops are tender. The internal temperature should reach 145°F (63°C).Remove from the oven and drizzle with the reserved garlic butter.Garnish with fresh parsley and serve immediately with lemon wedges.Recipe TipsAlways pat the scallops dry before baking to prevent excess moisture.Fresh garlic provides the best flavor.Avoid overcooking the seafood to keep it tender.Dry-packed sea scallops produce the best results.Reserve a little garlic butter to drizzle over the seafood after baking for extra richness.Optional Add-InsJumbo shrimpLump crab meatFresh asparagusBaby spinachMushroomsCherry tomatoesFresh thymeRosemaryCrushed red pepper flakesMozzarella or Gruyère cheeseServing SuggestionsPair this Garlic Butter Lobster and Scallops Bake with:Garlic mashed potatoesCreamy Parmesan risottoButtered linguineCrusty French breadRoasted asparagusGreen beansCaesar saladSteamed broccoliStorageStore leftovers in an airtight container in the refrigerator for up to 2 days.Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.ReheatingFor the best texture, reheat in a 300°F (150°C) oven for 10–15 minutes, covered with foil and topped with a little extra garlic butter.Nutrition (Approximate Per Serving)Calories: 460Protein: 39gCarbohydrates: 4gFat: 31gSaturated Fat: 18gCholesterol: 210mgSodium: 690mgFiber: 0gSugar: 1g