Instructions
Step 1: Preheat your oven to 400°F. Using kitchen shears, carefully cut the top shell of each lobster tail lengthwise and gently pull the meat up, keeping it attached at the base.
Step 2: In a small bowl, combine 4 tablespoons of butter, minced garlic, fresh parsley, chives, lemon zest, and paprika. Mix until well combined and season with salt and pepper.
Step 3: Arrange lobster tails on a foil-lined baking sheet, meat side up. Divide the garlic butter mixture evenly among the tails, spreading it over the exposed meat.
Step 4: Bake the lobster tails for 12-14 minutes, until the meat is opaque and cooked through.
Step 5: While lobster bakes, pat scallops dry with paper towels and season both sides generously with salt and pepper.
Step 6: Heat olive oil in a large skillet over medium-high heat until it shimmers. Working in batches, sear scallops for 2-3 minutes per side until golden brown, then set aside.
Step 7: In the same skillet, melt the remaining 2 tablespoons of butter and add lemon juice, stirring to create a light sauce. Return scallops to pan and gently toss to coat.
Step 8: Arrange seared scallops around the lobster tails on the baking sheet and drizzle with pan sauce.
Step 9: Serve immediately with lemon wedges and enjoy your elegant seafood feast.
Storage and Reheating Tips
Store leftover lobster and scallops in an airtight container in the refrigerator for up to 2 days. Keep them separate from the sauce if possible to prevent the seafood from becoming soggy.
To reheat, place seafood on a baking sheet and warm gently in a 300°F oven for about 5-7 minutes until just heated through. Avoid high heat, which can toughen the delicate meat.
This dish is best enjoyed fresh, but if you must store it, always refrigerate within 2 hours of cooking to maintain food safety and quality.
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