🦞🦪 Air Fryer Garlic Butter Lobster & Scallops (Juicy, Buttery & Restaurant-Style)

Air fryer garlic butter lobster and scallops is a luxurious, quick seafood dish that delivers rich, restaurant-quality flavor in minutes. Tender lobster meat and sweet, buttery scallops are coated in a fragrant garlic butter sauce, then air-fried until perfectly juicy with lightly golden edges.

The air fryer helps lock in moisture while enhancing the natural sweetness of seafood. The garlic butter melts into every bite, creating a rich, silky finish. It’s perfect for date nights, special dinners, or when you want something elegant but easy.

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🧾 Ingredients

Seafood:

• 2 lobster tails (or 200–300g lobster meat)
• 8–10 large scallops (fresh or thawed)

Garlic Butter Sauce:

• 3 tablespoons butter (melted)
• 3 cloves garlic (minced)
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon parsley (fresh or dried)
• 1/2 teaspoon chili flakes (optional)

Optional:

• Lemon wedges (for serving)
• Extra melted butter for brushing

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👨‍🍳 Instructions

1. Prepare seafood
   Pat lobster and scallops dry with paper towels. This helps them sear better in the air fryer.
2. Make garlic butter
   In a bowl, mix melted butter, garlic, lemon juice, paprika, salt, pepper, parsley, and chili flakes.
3. Coat seafood
   Brush lobster and scallops generously with the garlic butter mixture.
4. Preheat air fryer
   Preheat to 180°C (350°F) for 3–5 minutes.
5. Cook lobster
   Place lobster tails in the air fryer basket. Cook for 6–8 minutes until meat is opaque and tender.
6. Cook scallops
   Add scallops (or cook separately in batches). Air fry for 5–7 minutes, flipping halfway, until golden and just cooked through.
7. Finish & serve
   Brush with extra garlic butter and squeeze fresh lemon juice on top. Serve immediately.

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🔥 Nutritional Facts (Approx. per serving)

• Calories: 280–380 kcal
• Protein: 30–40 g
• Fat: 15–22 g
• Carbohydrates: 1–3 g
• Sugar: 0 g
• Sodium: 400–700 mg

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💡 Pro Tips

• Always pat seafood dry for better texture
• Do not overcook scallops—they become rubbery quickly
• Use fresh garlic for strongest flavor
• Add butter again after cooking for extra richness
• Serve immediately for best taste and texture