Lobster Tail and Scallops with Lemon Orzo: A Luxurious, Elegant Feast

Indulge in an elevated dining experience with this refined recipe for lobster tail and scallops, paired with a vibrant lemon orzo. Whether you’re planning a celebratory dinner, a romantic date night, or simply craving an extravagant meal at home, this dish is sure to impress. It’s a true representation of fine dining — elegant, flavorful, and unforgettable. The combination of tender lobster tails, perfectly seared scallops, and a zesty lemon-infused orzo makes for a stunning meal that not only looks beautiful but is a feast for the senses.

In this recipe, we’ll walk through every step, from selecting the finest ingredients to perfecting each cooking technique, ensuring a memorable experience. The garlic butter sauce, combined with the citrusy orzo, complements the seafood beautifully, bringing out the best in both lobster and scallops. Whether you’re a seasoned home chef or a beginner looking to impress, this recipe is accessible and achievable.

Ingredients

For Lobster Tails & Garlic Butter:

20 oz (2) lobster tails

1/2 cup butter (unsalted)

3 tbsp olive oil

2 heads garlic (fresh)

1/2 tsp salt (or to taste)

1 medium onion (preferably yellow or red)

Fresh parsley (for garnish)

For Scallops & Lemon Orzo:

8 large sea scallops (fresh or thawed)

2 tbsp garlic butter (prepared from above)

1 cup orzo pasta

1 cup seafood stock (or chicken broth)

1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay)

4 tbsp grated Parmesan cheese (freshly grated for best flavor)

4 tbsp fresh lemon juice (from 1-2 lemons)

Salt & pepper (to taste)

Fresh parsley (chopped, for garnish)

Lemon wedges (for serving)

Instructions

1. Preparing the Garlic and Roasting the Onion:

Begin by preheating your oven to 400°F (205°C). Roasting garlic and onion not only enhances their flavors but also adds depth to your dish. Trim 1/2 inch off the top of each garlic head to expose the individual cloves. This will allow the garlic to roast evenly, becoming soft and sweet in flavor. Remove any loose papery skins around the garlic, but leave the skin on the individual cloves intact.

Drizzle each garlic head with about 1 tbsp of olive oil and wrap them in aluminum foil. Place the wrapped garlic heads on a baking sheet. For the onion, cut it into wedges, ensuring the root end is intact to hold the pieces together. Drizzle with olive oil and wrap it in foil as well, placing it on the baking sheet with the garlic. Roast the garlic and onion in the preheated oven for 40-60 minutes, checking for doneness when the garlic cloves are golden and soft, and the onion is tender and translucent.

2. Making the Garlic Butter:

While the garlic and onion roast, prepare the garlic butter. Let 1/2 cup of butter soften at room temperature. Once the garlic is done roasting, carefully squeeze the roasted garlic cloves out of their skins and mash them into the softened butter. Add a pinch of salt, and stir until smooth and creamy. The roasted garlic butter will become the base for both your lobster and scallops, bringing rich, savory flavors to your seafood.

3. Cooking the Scallops:

For the scallops, heat 2 tbsp of the roasted garlic butter in a large skillet over medium heat. Pat the scallops dry with paper towels to remove any excess moisture — this helps achieve a perfect sear. Once the butter has melted and is sizzling, add the scallops to the pan. Arrange them in a single layer, making sure not to overcrowd the pan. Sear the scallops for 1-2 minutes on each side until they form a golden, crispy crust. They should be opaque in the center when done, but still tender. Once cooked, remove the scallops from the skillet and set them aside.

4. Cooking the Orzo:

In the same skillet where you cooked the scallops, add the white wine to deglaze, scraping up any flavorful bits from the bottom of the pan. Let the wine cook down for about 2 minutes, reducing by half. Add the orzo and seafood stock to the skillet. Stir to combine and bring the mixture to a simmer. Cover the skillet and cook the orzo for about 9 minutes, or until it reaches an al dente texture. Stir occasionally to ensure the orzo doesn’t stick to the bottom of the pan.

Once the orzo is cooked, remove it from the heat and stir in the lemon juice, Parmesan cheese, and fresh parsley. Season with salt and pepper to taste. The creamy, tangy lemon sauce that coats the orzo complements the seafood beautifully.

5. Preparing the Lobster Tails:

Now, prepare the lobster tails. Using kitchen scissors or a sharp knife, cut down the center of each lobster shell lengthwise. Gently pull the lobster meat out of the shell and place it on top, keeping it attached at the tail end so it stays in place. This presentation allows the lobster meat to cook evenly and beautifully. If you prefer, you can also slice the lobster meat to help it cook more quickly.

Place the lobster tails on a baking sheet and bake them for 10-12 minutes, or until the shells turn bright red, and the lobster meat is opaque and tender. Be careful not to overcook the lobster, as it can become tough. Once done, remove the tails from the oven and set them aside.

6. Assembling and Serving:

To plate your meal, start with a generous serving of the lemon orzo on each plate. Place a lobster tail over the orzo, allowing its delicate meat to rest on top. Arrange the scallops around the lobster for an elegant presentation. Spoon a bit of the roasted garlic butter over the lobster and scallops, allowing it to coat the seafood and infuse each bite with rich flavor.

Garnish with fresh parsley and a few lemon wedges for a pop of color and added zest. The roasted onion can be served on the side or used as an additional garnish to add sweetness and depth.

Tips for Success

Fresh Seafood: For the best flavor, opt for fresh lobster and scallops. If you’re using frozen seafood, ensure that it’s completely thawed and patted dry to prevent it from releasing too much water during cooking.

Seared Scallops: Achieving the perfect sear on scallops is crucial. Don’t move them around in the pan; let them sear undisturbed for the best results. This will create a caramelized crust that adds texture and flavor.

Timing: Be mindful of the cooking time for each ingredient, especially the lobster. Overcooked lobster can become rubbery, so always check for the meat’s opacity as a guide.

Variations

Herb-Infused Butter: If you prefer more herbal notes, infuse your garlic butter with thyme, rosemary, or tarragon for a new flavor profile. Fresh herbs work beautifully with both lobster and scallops.

Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne pepper to the garlic butter for a subtle spicy heat.

Citrus Twist: Enhance the brightness by adding lemon or lime zest to the garlic butter before serving or drizzling fresh lemon juice over the seafood just before plating.

Conclusion

This lobster tail and scallops with lemon orzo recipe is a showstopper that’s surprisingly easy to prepare, despite its sophisticated presentation. With tender lobster, golden scallops, and creamy orzo, it’s the perfect dish to indulge in on special occasions or any time you want to treat yourself and loved ones to something extraordinary. The balance of flavors — rich garlic butter, bright lemon, and fresh seafood — will leave everyone at the table savoring every bite.

Take the time to perfect each step, and you’ll have a restaurant-quality meal to enjoy from the comfort of your home. Whether you’re a seasoned home chef or a beginner, this dish is sure to elevate your culinary repertoire. Enjoy!

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