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Sheet Pan Garlic Butter Lobster & Golden Scallops

A decadent sheet pan dinner featuring lobster tail and scallops brushed with garlic butter, served over crunchy purple cabbage slaw with a thick avocado drip.

  • Total Time: 30 minutes
  • Yield: 2 1x

Ingredients

Scale
  • The Sheet Pan Seafood:
  • 1 large lobster tail (10 to 12 oz)
  • 1 lb large sea scallops
  • 1/2 tsp paprika
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • The Garlic Butter Baste:
  • 5 tbsp unsalted butter, melted
  • 4 cloves garlic, finely minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp seafood or chicken broth
  • 1 tbsp fresh parsley, finely chopped
  • The Crunchy Slaw:
  • 2 cups shredded purple cabbage
  • 1 tbsp lime juice
  • The Thick Pale Green Avocado Drip:
  • 1 ripe avocado
  • 1/4 cup sour cream or Greek yogurt
  • 1 tbsp lime juice

Instructions

  1. Prepare the Seafood: Pat the lobster meat and scallops very dry with paper towels. Mix the paprika, Old Bay seasoning, salt, and black pepper, then lightly season the seafood on all sides. Using kitchen shears, carefully cut through the top of the lobster shell and lift the meat above the shell, keeping it attached at the base.
  2. Make the Garlic Butter: In a small bowl, heavily whisk the melted butter, minced garlic, lemon juice, broth, and chopped parsley.
  3. Sheet Pan Bake: Place the prepared lobster tail and scallops onto a lined baking tray for an easy, low-friction sheet pan cleanup. Generously brush the rich garlic butter mixture over the exposed lobster meat and scallops. Bake in an oven preheated to 425°F (220°C) for 10 to 13 minutes until the lobster is perfectly opaque and the scallops are beautifully golden and tender.
  4. Make the Slaw and Drip: Toss the shredded purple cabbage with a splash of lime juice to create your vibrant crunchy slaw base. In a blender, combine the ripe avocado, sour cream, and lime juice. Blend until completely smooth to create a rich, thick pale green avocado sauce.
  5. Assemble and Drip: Lay down a generous bed of the vibrant crunchy purple cabbage slaw on a plate and heavily top it with the hot, golden garlic butter scallops and lobster tail. Flood the seafood entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Serve immediately.
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes