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Sautéed Lobster with Shrimp and Scallops inspired by No Name Restaurant
Inspired by No Name Restaurant

Sautéed Lobster with Shrimp and Scallops

Main Course
This luxurious seafood dish combines tender chunks of lobster with sweet scallops and succulent shrimp in a rich buttery garlic sauce. The sautéing method preserves the delicate texture of each seafood component while allowing their flavors to meld beautifully. Finished with a touch of lemon and herbs, this elegant preparation elevates special occasions.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 2

Ingredients

  • 2 whole Lobster tails (8 oz each, shell removed, meat cut into chunks)
  • 8 large Sea scallops (Side muscle removed)
  • 8 large Shrimp (Peeled and deveined)
  • 6 tbsp Unsalted butter (Divided)
  • 2 tbsp Olive oil
  • 2 medium Shallots (Finely minced)
  • 4 cloves Garlic (Minced)
  • 1/2 cup Dry white wine (Such as Sauvignon Blanc)
  • 1/4 cup Fish stock or clam juice
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Fresh tarragon (Chopped)
  • 2 tbsp Fresh parsley (Chopped)
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 1/4 tsp Red pepper flakes (Optional)

Tools You'll Need

  • Large sauté pan or skillet
  • Sharp knife
  • Paper towels
  • Tongs or fish spatula
  • Wooden spoon or heat-resistant spatula

Chef's Tip

Pat the seafood completely dry before sautéing to ensure proper browning. Cook each type of seafood separately according to its optimal cooking time, then combine at the end. This prevents overcooking the more delicate items while waiting for others to finish.

Instructions

  1. Pat all seafood dry with paper towels. Season lightly with salt and pepper.
  2. Heat a large sauté pan or skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil.
  3. When butter stops foaming, add scallops, ensuring they don't touch. Sear 2-3 minutes on first side until golden, then flip and cook 1-2 minutes more. Remove to a plate.
  4. Add 1 tablespoon butter and remaining olive oil to pan. Add shrimp and cook 1-2 minutes per side until pink and opaque. Remove to plate with scallops.
  5. Reduce heat to medium. Add 1 tablespoon butter to pan. Add shallots and cook for 2 minutes until softened but not browned.
  6. Add garlic and cook for 30 seconds until fragrant.
  7. Add white wine and increase heat to medium-high. Simmer until reduced by half, about 3 minutes.
  8. Add fish stock or clam juice and simmer 2 minutes more.
  9. Add lobster chunks and cook for 3-4 minutes, turning occasionally, until just cooked through.
  10. Return scallops and shrimp to the pan. Add lemon juice, tarragon, and half the parsley.
  11. Remove from heat and swirl in remaining 3 tablespoons butter until melted and sauce is slightly thickened. Season with additional salt and pepper to taste, and red pepper flakes if using.

Plating

Arrange the seafood mixture in the center of warmed plates or shallow bowls. Spoon the sauce generously over the seafood. Garnish with remaining fresh parsley and serve with crusty bread for soaking up the sauce. Accompany with a simple vegetable side or a fresh green salad.

Storage & Reheating

This dish is best enjoyed immediately after preparation. If necessary, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a covered pan over low heat just until warmed through to avoid overcooking the seafood.

About This Recipe

This dish celebrates the premium seafood that made Boston's waterfront restaurants famous. While restaurant versions might include additional garnishes or elaborate presentations, this home adaptation focuses on the purity of perfectly cooked seafood in a buttery sauce. The combination of three different seafood types creates a luxurious experience with complementary flavors and textures.

How did it turn out?

We'd love to hear about your experience making this recipe!