Butter-Poached Lobster Tail with Seared Scallops

Here’s a luxurious and delicious recipe for Butter-Poached Lobster Tail with Seared Scallops. This dish is perfect for a special occasion, combining the delicate flavors of lobster and scallops, enhanced by the richness of butter.

Ingredients:

For the Butter-Poached Lobster Tail:

• 2 lobster tails (about 5-6 oz each)
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• Optional: 1-2 sprigs of fresh thyme or rosemary

For the Seared Scallops:

• 6-8 large scallops, patted dry
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper
• Lemon wedges, for serving
• Fresh parsley or chives, chopped (for garnish)

Instructions:

Step 1: Prepare the Lobster Tail

1. Preheat the Butter:
   • In a medium saucepan, melt the butter with the olive oil over medium-low heat. Add the garlic and cook for 1-2 minutes until fragrant, but be careful not to brown the garlic.
2. Prepare the Lobster Tails:
   • Using kitchen shears, carefully cut the top shell of each lobster tail down the center, then gently pull the shell apart, exposing the lobster meat. You can remove the meat completely and place it back in the shell if you prefer, or leave it attached at the base.
3. Poach the Lobster:
   • Add the lobster tails to the butter mixture, ensuring they are fully submerged. Poach them in the butter over low heat for 5-7 minutes, depending on the size of the lobster tail, until the meat turns opaque and is cooked through. Be careful not to overcook.
4. Finish the Lobster:
   • Once the lobster is cooked, remove it from the butter and set it aside. Add lemon juice, salt, pepper, and fresh parsley to the butter, stirring to combine.

Step 2: Sear the Scallops

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