Butter-Poached Lobster Tail with Seared Scallops
Butter-Poached Lobster Tail with Seared Scallops
Here’s a luxurious and delicious recipe for Butter-Poached Lobster Tail with Seared Scallops. This dis h 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)
Directions :
Step 1: Prepare the Lobster Tail
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.
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.
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.
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
Prep the Scallops:
Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt and freshly ground black pepper.
Sear the Scallops:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the scallops to the pan. Make sure they are not crowded (you may need to sear them in batches).
Cook the Scallops:
Sear the scallops for 1-2 minutes on each side, until a golden-brown crust forms. Add the butter during the last 30 seconds of cooking, basting the scallops with the melted butter to give them a rich, buttery finish.
Finish the Scallops:
Once the scallops are seared and golden, remove them from the pan and set aside.
Step 3: Assemble the Dish
Plate the Lobster and Scallops:
Place the butter-poached lobster tail on each plate. Arrange the seared scallops next to the lobster.
Garnish and Serve:
Drizzle some of the garlic butter from the lobster over the lobster tail and scallops for extra flavor. Garnish with fresh parsley or chives. Serve with lemon wedges on the side for a burst of freshness.
Serving Suggestions:
Sides: This dish pairs beautifully with steamed asparagus, roasted vegetables, or a simple green salad with a light vinaigrette. You could also serve it with a creamy risotto or mashed potatoes.
Wine Pairing: A glass of chilled white wine, such as Chardonnay, Sauvignon Blanc, or Champagne, complements the rich flavors of lobster and scallops wonderfully.
