Lobster Tails & Seared Scallops in Garlic Butter
Servings: 2
Prep time: 10 minutes
Cook time: 15 minutes
Total: 25 minutes
Net carbs: approximately 4–6g per serving, depending on the scallops and sides
🛒 Ingredients
For the seafood
- 2 lobster tails
- 8–10 large sea scallops
- 2 tbsp olive oil
- Salt, to taste
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
For the keto garlic butter
- 4 tbsp unsalted butter
- 4 cloves garlic, finely minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped fresh parsley
- ¼ tsp red pepper flakes, optional
- Salt and black pepper, to taste
👩🍳 Instructions
1. Prepare the lobster
Using kitchen shears, carefully cut the top shell of each lobster tail from the open end toward the tail. Gently loosen the meat and lift it slightly over the shell.
Pat the lobster meat dry and season with a little salt, pepper, paprika, and garlic powder.
2. Make the garlic butter
Melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for about 1–2 minutes, just until fragrant. Don’t let the garlic brown.
Stir in the lemon juice, lemon zest, parsley, and red pepper flakes. Remove from the heat.
3. Cook the lobster
Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil.
Place the lobster tails meat-side down and sear for about 2–3 minutes.
Turn them over and spoon some garlic butter over the meat. Transfer the skillet to a preheated 425°F (220°C) oven and roast for approximately 6–9 minutes, depending on the size of the tails.
The lobster is ready when the meat is opaque and reaches about 140–145°F (60–63°C).
4. Prepare the scallops
Pat the scallops very dry with paper towels. This is important for getting a beautiful golden crust.
Season both sides with salt, pepper, and a light sprinkle of garlic powder.
Heat the remaining 1 tablespoon olive oil in a separate skillet over high heat.
Place the scallops in the pan, leaving space between them. Sear undisturbed for approximately 2 minutes, until deeply golden.
Flip and cook for another 1–2 minutes, until just cooked through.
5. Bring everything together
Lower the heat and add a few spoonfuls of the garlic butter to the scallop pan. Gently spoon the buttery sauce over the scallops.
Arrange the lobster tails and scallops on plates and drizzle generously with the remaining garlic butter.
Finish with fresh parsley, lemon zest, and a small squeeze of lemon juice.
🥦 Keto Serving Ideas
For a complete low-carb meal, serve with:
- Garlic-butter asparagus
- Cauliflower mash
- Sautéed spinach
- Roasted broccoli
- Zucchini noodles
- Creamy cauliflower rice
💡 Keto Tips
- Avoid flour or breadcrumbs—they aren’t needed for a delicious crust.
- Use real butter rather than sweetened or flavored butter.
- Scallops naturally contain more carbohydrates than lobster because of their glycogen content, so if you’re following a very strict keto or near-zero-carb diet, keep the scallop portion moderate.
- For an even lower-carb version, increase the lobster and reduce the scallops.
Result: tender, succulent lobster + beautifully seared scallops coated in fragrant garlic butter—a restaurant-style keto dinner that’s surprisingly easy to make.
