Garlic Butter Lobster and Scallops: A Decadent Seafood Delight

Use kitchen scissors to cut along the top of each lobster tail shell, exposing the meat. Gently pull the lobster meat out of the shell, leaving the end of the tail attached. You can also choose to leave the meat inside the shell, depending on your preference.
Season the lobster meat with salt, pepper, and paprika.
Cook the Lobster:

In a large skillet, heat 2 tablespoons of butter over medium heat.
Add the lobster tails and cook for about 4-5 minutes per side, or until the lobster meat is opaque and cooked through. Remove from the skillet and set aside.
Cook the Scallops:

In the same skillet, add another 2 tablespoons of butter. Once the butter has melted, add the scallops in a single layer.
Cook for about 2-3 minutes per side, until golden brown and opaque. Be careful not to overcook them, as scallops can become rubbery if left too long in the pan. Remove from the skillet and set aside.
Make the Garlic Butter Sauce:

In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the remaining butter, red pepper flakes (if using), and lemon juice. Let the butter melt, stirring to combine all the flavors. Season with salt and pepper to taste.
Combine the Seafood and Sauce:

Return the lobster tails and scallops to the skillet, spooning the garlic butter sauce over the seafood. Allow the lobster and scallops to soak up the sauce for about 1-2 minutes, stirring gently to coat everything evenly.
Serve:

Garnish with fresh parsley and serve with lemon wedges on the side. This dish pairs wonderfully with a light salad, steamed vegetables, or a side of crusty bread to soak up the delicious garlic butter sauce.
Serving and Storage Tips: