Lobber Tail Recipe

Thaw and clean

If using frozen lobster tails or shrimp/scallops, thaw overnight in the refrigerator or under cold running water. Pat all seafood dry with paper towels. Trim any connective tissue from lobster tails and remove the vein from shrimp if necessary.

Butterfly lobster tails

Using kitchen shears, cut through the top shell of each lobster tail lengthwise from the open end toward the base (do not cut through the tail fan). Gently pry the shell open and loosen the meat from the underside, leaving the meat attached at the base. Lift the meat and rest it on top of the shell (butterfly). This allows even cooking and an attractive presentation.

Season seafood

Lightly brush lobster meat, shrimp, and scallops with 1 tablespoon olive oil and season lightly with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper reserved from the ingredients list. Set aside while you make the sauce and preheat the oven or grill.

Oven method (roast)

Preheat oven to 425°F (220°C). Place the prepared lobster tails on a rimmed baking sheet lined with foil or parchment, meat side up. Arrange shrimp and scallops around the tails. Roast for 8–10 minutes, depending on tail size, until lobster meat is opaque and just firm, shrimp are pink and opaque, and scallops are firm and slightly golden. Remove from oven when just cooked — they will finish in the sauce.

Grill method (optional)

Preheat a grill to medium-high. Place lobster tails meat-side down for 2–3 minutes to get grill marks, then flip meat-side up and continue cooking 4–6 minutes until opaque and firm. Grill shrimp 2–3 minutes per side and scallops 2–3 minutes total. Remove from grill and tent lightly with foil.

Make sauce

In a medium skillet over medium heat, add 1 tablespoon olive oil and 3 tablespoons butter. Once butter is melted and bubbling, add minced garlic and cook for 30–45 seconds until fragrant but not browned.

Deglaze and flavor

Add the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Let it reduce for 1–2 minutes. Then add the remaining 3 tablespoons butter, lemon juice, lemon zest, smoked paprika, red pepper flakes, and the remaining salt and pepper. Stir until butter is melted and the sauce is smooth. Taste and adjust seasoning.

Finish with herbs

Add chopped parsley and remove the skillet from heat. Reserve about 2 tablespoons of the sauce for drizzling at the end.

Toss seafood in sauce

Return the roasted or grilled lobster tails, shrimp, and scallops to the skillet (or gently pour sauce over them if skillet is too small). Spoon sauce over the seafood and warm over low heat for 1–2 minutes to marry flavors. Spoon the reserved 1 tablespoon finishing butter over the lobster tails for a glossy finish.

Plate

Place one lobster tail on each plate (split the tail meat between two tails if serving 2). Arrange shrimp and scallops beside/over the tail. Spoon extra butter-garlic sauce over everything.

Garnish and serve

Sprinkle finely sliced chives and remaining parsley over the seafood. Serve with toasted brioche or crusty bread and lemon wedges on the side for squeezing.