Succulent Garlic Butter Lobster & Scallops with Herbs
There are certain dinners that instantly feel like a special occasion, even when they’re surprisingly easy to make. Succulent Garlic Butter Lobster & Scallops with Herbs is one of those meals for me.
I first made this on a weekend when I wanted to cook something a little different for my family. I had lobster and scallops on hand and thought a simple garlic-butter sauce would let the seafood shine. I added fresh lemon, parsley, and a few herbs, and the whole kitchen smelled incredible.
The scallops developed a beautiful golden crust while the lobster became tender and juicy. Once everything was coated in that warm garlic butter, nobody wanted to wait for dinner to officially begin!
Now I make this when I’m celebrating, having family over, or simply craving a restaurant-style dinner at home. It’s elegant enough for a special occasion but simple enough for a relaxed weekend meal.
Why You’ll Love This Recipe
Tender lobster and golden scallops
Rich garlic-herb butter
Fresh lemon adds brightness
Ready in about 30 minutes
Naturally high in protein
Low in refined carbohydrates
Perfect for a special dinner
Mediterranean-inspired option
Ingredients
Seafood
2 lobster tails, about 5–6 ounces each
1 pound large sea scallops
1 tablespoon extra virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
Garlic Herb Butter
4 tablespoons unsalted butter
4 garlic cloves, finely minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon fresh thyme leaves
¼ teaspoon red pepper flakes, optional
For Finishing
Lemon wedges
Fresh parsley
Extra lemon zest
Optional drizzle of extra virgin olive oil
Instructions
Step 1: Prepare the Lobster
Using kitchen shears, carefully cut through the top shell of each lobster tail from the opening toward the tail.
Gently loosen the meat and lift it slightly above the shell while keeping it attached at the base.
Pat the lobster meat dry and season lightly with salt, pepper, and paprika.
Step 2: Prepare the Scallops
Pat the scallops very dry with paper towels.
Season both sides with salt, pepper, and a little paprika.
Dry scallops are important because excess moisture prevents them from developing that beautiful golden crust.
Step 3: Make the Garlic Butter
Melt the butter in a large skillet over medium-low heat.
Add the minced garlic and cook for about 30–45 seconds, just until fragrant.
Stir in the lemon zest, parsley, chives, thyme, and red pepper flakes.
Remove from the heat and set aside.
Step 4: Cook the Lobster
Heat a large oven-safe skillet over medium heat and add the olive oil.
Place the lobster tails meat-side down.
Cook for about 3–4 minutes, then carefully turn them over.
Spoon some garlic butter over the lobster.
Continue cooking for another 4–6 minutes, depending on size, until the meat is opaque and reaches 135–140°F (57–60°C), then allow carryover cooking to bring it to the recommended safe temperature.
Step 5: Sear the Scallops
Remove the lobster from the skillet and keep warm.
Increase the heat to medium-high.
Place the scallops in the skillet, leaving space between them.
Sear for approximately 2–3 minutes on the first side, without moving them.
Turn and cook another 1–2 minutes, until golden and cooked through.
Step 6: Bring Everything Together
Reduce the heat to low.
Return the lobster to the skillet and spoon the garlic-herb butter over both the lobster and scallops.
Add a squeeze of fresh lemon juice.
Warm everything together for about 1 minute.
Step 7: Serve
Transfer the lobster and scallops to serving plates.
Spoon plenty of the garlic butter over the seafood.
Finish with fresh parsley, lemon zest, and lemon wedges.
Serve immediately.
My Tips for Perfect Lobster & Scallops
Dry the scallops really well.
This is the secret to getting that gorgeous golden crust.
Don’t overcrowd the skillet.
Scallops need room to sear properly.
Don’t overcook the lobster.
Lobster can become rubbery if cooked too long.
Use fresh garlic.
It gives the butter sauce a much richer flavor.
Finish with lemon.
The acidity balances the richness of the butter beautifully.
Diabetes-Inspired Version
This seafood dinner is naturally low in carbohydrates and provides plenty of protein, making it easy to incorporate into a diabetes-conscious meal.
For a balanced plate:
Keep the garlic butter portion moderate.
Serve with roasted asparagus, broccoli, spinach, or zucchini.
Add a fresh leafy salad.
Avoid sugary seafood sauces.
If adding a carbohydrate, choose a moderate portion of a high-fiber option such as quinoa or lentils.
The lobster and scallops themselves contain very little carbohydrate; most of the carbohydrates in the meal will come from whatever sides or sauces you add.
Mediterranean-Inspired Twist
For a Mediterranean-style version, I love using extra virgin olive oil alongside the butter and adding:
Fresh oregano
Parsley
Dill
Lemon zest
Kalamata olives
Cherry tomatoes
A little feta on the side
Serve the seafood over sautéed spinach or alongside roasted zucchini for a bright Mediterranean dinner.
What to Serve With It
Try serving this seafood with:
Garlic roasted asparagus
Lemon herb broccoli
Mediterranean salad
Roasted zucchini
Sautéed spinach
Cauliflower rice
Quinoa
Grilled vegetables
Storage & Reheating
Seafood is best enjoyed fresh.
If you have leftovers, refrigerate them in an airtight container for up to 2 days.
Reheat gently in a covered skillet over low heat with a small splash of water or broth. Avoid overheating, as lobster and scallops can become tough.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
4
Nutrition Facts
Approximate per serving:
Calories: 410
Protein: 39g
Carbohydrates: 5g
Fat: 27g
Fiber: 1g
Sugar: 1g
Sodium: 780mg
Nutrition is approximate and will vary depending on the size of the lobster, scallops, butter, and seasoning used.
Frequently Asked Questions
Can I use frozen lobster and scallops?
Yes. Thaw them completely in the refrigerator and pat them very dry before cooking.
Can I use shrimp instead of scallops?
Absolutely. Large shrimp make an excellent substitute and cook quickly.
How do I know when scallops are done?
They should have a golden-brown exterior and an opaque, tender center. Avoid cooking them too long because they can become rubbery.
Can I make this with olive oil instead of butter?
Yes. Extra virgin olive oil works beautifully and gives the dish a lighter Mediterranean flavor.
What vegetables go best with this recipe?
Asparagus, broccoli, zucchini, spinach, green beans, and a simple cucumber-tomato salad are all excellent choices.
Is this recipe diabetes-friendly?
It can fit well into a diabetes-conscious eating pattern because lobster and scallops are naturally low in carbohydrates and high in protein. Keep the butter and higher-carbohydrate sides moderate, and pair the seafood with plenty of non-starchy vegetables.