GARLIC BUTTER LOBSTER AND SCALLOP

Ingredients:

• 2 lobster tails
• 8-10 large scallops
• 4 tbsp unsalted butter
• 3-4 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (optional for heat)

Instructions:

1. Prepare the Lobster Tails:
   • Using kitchen scissors, cut the top shell of the lobster tails down the center, then gently pull apart to expose the meat.
   • Use your fingers to lift the lobster meat out of the shell, but keep it attached at the end. Season the lobster meat with salt, pepper, and a little bit of lemon juice.
2. Cook the Scallops:
   • Heat 1 tbsp olive oil in a large skillet over medium-high heat.
   • Add the scallops to the skillet and cook for about 2-3 minutes per side until golden brown and opaque. Remove the scallops and set aside.
3. Cook the Lobster:
   • In the same skillet, melt 2 tbsp of butter over medium heat.
   • Place the lobster tails in the skillet and cook for 3-4 minutes on each side, until they are fully cooked and tender. Remove the lobster tails from the skillet and set aside.
4. Prepare the Garlic Butter Sauce:
   • In the same skillet, melt the remaining 2 tbsp of butter over low heat.
   • Add the minced garlic and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
   • Add the lemon juice, zest (optional), and red pepper flakes (if using). Stir to combine.
5. Combine:
   • Return the lobster tails and scallops to the skillet with the garlic butter sauce.
   • Toss them gently in the sauce, making sure the seafood is well coated.
6. Garnish and Serve:
   • Garnish with fresh parsley and a squeeze of extra lemon juice.
   • Serve hot with a side of sautéed vegetables, cauliflower rice, or on its own.