Garlic Butter Lobster and Scallops: A Decadent Seafood Feast

Cut the Lobster Tails: Using kitchen shears, carefully cut along the top of the lobster shell, stopping just before the tail fins. Pull the shell apart and gently lift the lobster meat out of the shell, keeping it attached at the base. Place the lobster meat back into the shell for cooking.
Season the Lobster: Season the lobster meat with a pinch of salt and pepper.
Step 2: Prepare the Scallops

Pat Dry: Make sure the scallops are dry before cooking to achieve a perfect sear. Gently pat them with paper towels to remove any excess moisture.
Season the Scallops: Season both sides of the scallops with salt and pepper.
Step 3: Cook the Lobster and Scallops

Heat the Pan: In a large skillet, melt 2 tablespoons of butter over medium-high heat.
Cook the Lobster: Add the lobster tails to the pan, flesh-side down. Cook for 4-5 minutes, until the lobster meat is opaque and cooked through. Remove the lobster tails from the pan and set them aside.
Cook the Scallops: In the same skillet, add the remaining 1 tablespoon of butter. Once the butter has melted, add the scallops and cook for about 2-3 minutes per side, until they are golden brown and opaque. Remove the scallops from the pan and set them aside with the lobster tails.
Step 4: Make the Garlic Butter Sauce

Sauté the Garlic: In the same skillet, reduce the heat to medium. Add the minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes, until fragrant, but be careful not to burn the garlic.
Add the Butter: Add the remaining 1 tablespoon of butter to the pan and let it melt, stirring to combine with the garlic.
Add Lemon: Stir in the lemon juice and zest (if using) for a burst of brightness.
Combine: Return the lobster and scallops to the pan and drizzle with the garlic butter sauce. Spoon the sauce over the seafood to coat it in the buttery goodness.
Step 5: Serve and Garnish

Serve: Plate the lobster and scallops, spooning the garlic butter sauce over the top.
Garnish: Garnish with fresh parsley and lemon wedges. Serve immediately while the seafood is warm.
Serving and Storage Tips