Prep Time: 15 minutes
Cook Time: 10–14 minutes
Total Time: 25–30 minutes
Servings: 4
Difficulty: Easy
Ingredients
For the Seafood
4 lobster tails, about 4–5 oz each
1 lb large shrimp, peeled and deveined
½ lb sea scallops
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika
¼ tsp cayenne pepper, optional
1 tbsp fresh lemon juice
Garlic Butter Sauce
6 tbsp unsalted butter, melted
5 cloves garlic, finely minced
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp paprika
½ tsp Italian seasoning
¼ tsp red pepper flakes, optional
1 tbsp fresh parsley, chopped
¼ tsp salt
¼ tsp black pepper
For Serving
Lemon wedges
Fresh parsley
Extra melted garlic butter
Optional: chopped green onions
Instructions
- Prepare the lobster tails
Using kitchen shears, carefully cut through the top shell of each lobster tail from the opening toward the tail, stopping before the end.
Gently pull the shell apart and loosen the lobster meat with your fingers. Lift the meat slightly over the shell while keeping it attached at the base.
Pat the lobster meat dry.
- Prepare the garlic butter
In a small bowl, combine melted butter, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, red pepper flakes, parsley, salt, and black pepper.
Mix well.
- Prepare the seafood
Pat the shrimp and scallops dry with paper towels. Arrange the lobster tails, shrimp, and scallops on a large foil-lined baking sheet.
Drizzle the shrimp and scallops lightly with olive oil and season with salt, pepper, and paprika.
Brush the lobster meat generously with the garlic butter.
- Preheat the broiler
Position the oven rack about 5–6 inches below the broiler and preheat the broiler to high.
Broiling cooks food with intense direct heat, so keep a close eye on the seafood throughout cooking.
- Broil the lobster
Place the lobster tails under the broiler and cook for about 5–7 minutes, depending on their size.
Remove the pan briefly and brush the lobster with more garlic butter.
- Add shrimp and scallops
Add the shrimp and scallops around the lobster tails. Brush everything generously with the remaining garlic butter.
Return the pan to the broiler.
Broil for another 3–6 minutes, turning the shrimp once if needed, until the seafood is cooked through and lightly browned.
Lobster should be firm and opaque, while shrimp and scallops should be opaque and cooked through. FoodSafety.gov recommends cooking seafood safely and notes that lobster, shrimp, crab, and scallops should have pearly/white, opaque flesh when done.
- Finish
Remove from the oven and immediately squeeze fresh lemon juice over the seafood.
Sprinkle with fresh parsley and serve with lemon wedges and extra garlic butter.
Food Safety
For seafood, use a food thermometer when possible. FoodSafety.gov lists 145°F (63°C) as the safe minimum internal temperature for fish and recommends cooking shrimp, lobster, crab, and scallops until the flesh is pearly/white and opaque.
Keep raw seafood separate from ready-to-eat foods and wash hands, utensils, cutting boards, and surfaces after handling raw seafood.
Tips for Perfect Broiled Seafood
Don’t overcook the lobster: Lobster becomes tough and rubbery when overcooked.
Dry the seafood first: Pat shrimp and scallops dry so they brown rather than steam.
Use fresh garlic: It gives the butter sauce a much stronger flavor.
Watch the broiler: Garlic butter can brown quickly under intense heat.
Don’t overcrowd the pan: Give the seafood space so it cooks evenly.
For extra browning: Broil for the final 1–2 minutes while watching constantly.
For more heat: Add cayenne or extra red pepper flakes.
For a richer sauce: Add an extra tablespoon of butter and a splash of white wine.
Nut & Allergen Information
Tree nuts: None in the basic recipe.
Peanuts: None.
Main allergen: This recipe contains shellfish, including lobster, shrimp, and scallops.
Dairy: Contains butter. For a dairy-free version, substitute a dairy-free butter alternative or use olive oil with garlic and lemon.
Gluten: The basic recipe is naturally gluten-free, but check seasoning blends and packaged ingredients if cooking for someone with celiac disease or gluten sensitivity.
Cross-contact: If serving someone with a serious shellfish allergy, avoid cross-contact with utensils, cutting boards, cookware, and cooking surfaces.
Easy Variations
Garlic Parmesan: Add 2–3 tbsp finely grated Parmesan during the final minute of broiling.
Cajun Seafood: Replace paprika with Cajun seasoning and add extra cayenne.
Mediterranean: Add oregano, parsley, lemon zest, cherry tomatoes, and a drizzle of olive oil.
Spicy: Add ½–1 tsp cayenne and extra red pepper flakes.
Low-carb/keto: Serve with roasted asparagus, zucchini noodles, cauliflower rice, or a green salad.
What to Serve With It
Roasted asparagus
Garlic butter green beans
Cauliflower rice
Lemon herb rice
Roasted potatoes
Steamed broccoli
Fresh garden salad
Crusty bread for soaking up the garlic butter
Approximate Nutrition
Per serving, based on 4 servings:
Calories: ~500–550
Protein: ~50–55 g
Carbohydrates: ~5–7 g
Fat: ~30–34 g
Fiber: ~1 g
Sugar: ~1–2 g
Nutrition is approximate and varies with lobster size, butter quantity, and seafood portions.
Storage
Refrigerate leftover cooked seafood promptly in a covered container.
For best quality, consume within 1–2 days. Reheat gently to avoid drying out the lobster and scallops.
Do not leave cooked seafood at room temperature for more than 2 hours; the limit is 1 hour when temperatures are above 90°F/32°C.
Q&A
Q: Can I use frozen lobster tails?
A: Yes. Thaw them completely in the refrigerator before preparing and pat them dry.
Q: Can I use only lobster tails?
A: Absolutely. Simply increase the lobster tails and use the same garlic butter sauce.
Q: Can I use crab instead of scallops?
A: Yes. Cooked crab meat can be added toward the end because it only needs to be warmed through.
Q: Can I make this without butter?
A: Yes. Replace the butter with olive oil for a lighter dairy-free version.
Q: Why is my lobster rubbery?
A: It was likely overcooked. Lobster cooks quickly under a broiler, so begin checking early.
Q: How do I know when lobster is done?
A: The meat should be firm and opaque rather than translucent. A thermometer is the safest way to verify doneness.
Q: Can I add salmon?
A: Yes. Cut salmon into portions and place it on the baking sheet with the other seafood. Fish should reach 145°F/63°C or become opaque and separate easily with a fork.
Q: Can I make this spicy?
A: Yes. Add cayenne, Cajun seasoning, chili flakes, or hot sauce to the garlic butter.
Q: Can I make the garlic butter ahead?
A: Yes. Prepare it several hours ahead and refrigerate it. Bring it back to a spoonable consistency before brushing onto the seafood.
Q: Can I grill this instead of broiling?
A: Yes. Lobster tails, shrimp, and scallops can be grilled, but cooking times will vary depending on the grill temperature and seafood size.
Q: What makes this recipe special?
A: The combination of sweet lobster, tender shrimp, buttery scallops, fresh lemon, and roasted garlic creates a restaurant-style seafood dinner with very little preparation.
