Start by carefully cutting the lobster tails down the middle, exposing the meat inside. Rinse under cold water and pat dry.

Sprinkle salt and pepper generously onto the lobster and scallops. Heat a large skillet over medium-high heat and melt 2 tablespoons of butter.

Once sizzling, add the lobster tails to the pan, cut side down. Cook for about 3-4 minutes, then flip them and add the scallops.

After a couple of minutes, add the minced garlic and cook for another 3-4 minutes until scallops are opaque and lobster is cooked through.

Remove lobster and scallops from the pan and set aside. In the same skillet, add the remaining butter, lemon juice, parsley, and optional red pepper flakes, stirring and simmering for a minute.

Drizzle the garlic butter sauce over the lobster and scallops and serve.