Red Lobster Lobsterfest Duo Copycat Recipe (Better Than Expected)
This elegant pairing was the star of my Lobsterfest dinner! A grilled split lobster tail is wrapped around perfectly seared sea scallops, creating this gorgeous surf-and-surf combo. The lobster is buttery and sweet, the scallops are tender with a caramelized crust, and together they're absolutely luxurious. Better than I imagined.
Ingredients
Main ingredients
- Lobster tails (4-5 oz each, thawed if frozen) 2 pieces
- Large sea scallops (U-10 size) 8 pieces
- Unsalted butter 6 tbsp
- Lemon 1 piece
- Olive oil 1 tbsp
- Fresh parsley (optional, chopped) 1 tbsp
Seasonings/Sauce
- Old Bay seasoning 2 tsp
- Garlic powder 1 tsp
- Kosher salt 1 tsp
- Black pepper 0.5 tsp
- Paprika (for color) 0.5 tsp
Nutrition summary
Carbohydrates
6 g
4%
Protein
45 g
32%
Fat
38 g
64%
Cooking steps
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1
1. Preheat your grill (or broiler) to medium-high heat (450°F). Pat lobster tails and scallops dry with paper towels for best sear and brush both generously with olive oil. Red Lobster tip: Drying seafood ensures a caramelized crust and tender interior.
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2
2. Split each lobster tail in half lengthwise with kitchen shears, keeping shells intact. Gently loosen and lift the lobster meat over the shell for dramatic presentation. Lightly sprinkle lobster and scallops with Old Bay seasoning, salt, and paprika.
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3
3. Melt butter with garlic powder in a small saucepan over low heat. Reserve half for dipping later. Red Lobster tip: Basting with seasoned butter during grilling keeps lobster sweet and tender, just like at the restaurant.
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4
4. Grill lobster tails shell-side down for 2 minutes, then add scallops. Continue grilling both for 5–6 minutes, basting every 2 minutes with melted garlic butter. Turn scallops once to get golden crusts (about 2 minutes per side). Lobster is done when opaque and 140–145°F internally. Don't overcook: remove lobster and scallops as soon as just cooked through.
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5
5. To serve, wrap 2 scallops with a split lobster tail on each plate, spoon a little reserved garlic butter over the top, and finish with a squeeze of fresh lemon and sprinkle of parsley. Serve immediately with extra butter and lemon wedges. Red Lobster tip: Arranging scallops inside the curled lobster tail delivers that signature Lobsterfest Duo luxury presentation.
Personalized Q&A
Q. Does this taste like the Red Lobster Lobsterfest Duo?
Absolutely! This recipe recreates Red Lobster’s Lobsterfest Duo by grilling split lobster tails while basting them in garlic butter, just like at the restaurant. Seasoned scallops are seared for that authentic caramelized crust. The presentation and flavor are both true to the classic menu favorite.
Q. How do I keep my lobster and scallops from getting rubbery?
Keep a close eye on cooking times: lobster tails should be grilled until opaque and reach 140–145°F, usually about 6–8 minutes total. Scallops need just 2 minutes per side over medium-high heat; remove them as soon as they're golden and barely firm. Basting with butter prevents dryness—don't overcook!
Q. Can I use fresh lobster tails or different-sized scallops?
Yes, you can use fresh lobster tails—just adjust the grilling time depending on their size. For scallops, U-10 size delivers restaurant-style tenderness, but you can use smaller sea scallops; simply reduce searing time to avoid overcooking.
Q. How many calories are in each serving of this Lobsterfest Duo copycat?
Each restaurant-sized serving (340g) provides about 570 kcal, with 6g carbs (4%), 45g protein (32%), and 38g fat (64%)—mirroring the nutritional profile of the Red Lobster Lobsterfest Duo.
Q. How should I reheat leftover lobster and scallops without drying them out?
Reheat gently in a covered dish in a 275°F oven with a splash of butter or lemon juice for 10–12 minutes. Avoid the microwave, which can overcook the seafood. Basting with a little melted butter before reheating keeps everything tender.
