Instructions
Step 1: Pat the lobster tails dry and use kitchen shears to cut the hard shell down the center. Gently pull the meat away from the shell, keeping the tail intact for presentation.
Step 2: Season the lobster meat generously with salt, pepper, and a pinch of paprika on both sides.
Step 3: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Place lobster tails meat-side down and cook for 4 to 5 minutes until golden. Flip and cook another 3 to 4 minutes, then remove and set aside.
Step 4: Pat the scallops completely dry, then season with salt and pepper.
Step 5: Add remaining butter and olive oil to the same skillet over high heat. Once the pan is very hot, carefully place scallops in the pan without moving them. Sear for 2 to 3 minutes per side until golden brown and cooked through.
Step 6: Reduce heat to medium and add minced garlic to the pan. Stir constantly for about 1 minute until fragrant.
Step 7: Return the lobster tails to the pan and squeeze fresh lemon juice over everything. Sprinkle with fresh parsley and chives.
Step 8: Toss gently to coat everything in the garlic butter sauce, then arrange on a serving plate with lemon wedges.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the lobster and scallops separate from the sauce if possible to maintain texture.
To reheat, gently warm in a skillet over low heat with a splash of water or additional butter. Avoid high heat, which can toughen the seafood.
This dish is best enjoyed fresh, but these storage methods work well for enjoying it again the next day.
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