Halve the lobster tails lengthwise: Use sharp kitchen shears to cut through the shell on the top of the tail, then flip it and repeat along the bottom. Once the shell is cut, use a sharp knife to slice the flesh, which should completely halve the tail. Rinse the pieces, then pat completely dry with paper towels. Season the flesh with salt and pepper.

Rinse the scallops, then thoroughly pat dry with paper towels. Season all over with salt and pepper.

Begin bringing a large pot of salted water to a boil for the pasta. Cook pasta per package directions for al dente as you cook the rest of the meal. I add my pasta to the water when I begin simmering the wine in step 8.

Place a non-stick skillet over medium heat. Once warm, add 2 tablespoon of butter. Once the butter has melted, add the lobster tails shell side down and cook for 2-3 minutes until the shells begin to turn bright red. Flip the tails, so they are flesh side down, and cook for another 1-2 minutes until the flesh is cooked through. Remove the tails to a plate and let cool while you cook the scallops. When the lobster is cool enough to handle, pull the flesh from the shells, then chop it into small pieces. Set aside and tent with foil to keep warm.

Carefully discard the remaining butter from cooking the lobster, and wipe the skillet clean. Heat 1 tablespoon of olive oil over medium high heat. Add 1 tablespoon of butter to the skillet just before adding the scallops. Add scallops to the skillet in a single layer and cook, flipping once, until golden brown on the outside- about 2-3 minutes per side. Set aside and tent with foil to keep warm.

Reduce the heat to medium and add the garlic to the pan (keeping any remnants from the scallops). Add a little more olive oil if necessary to cook the garlic, cooking until the garlic is fragrant, about 1 minute.

Add the wine to the pan and scrape up any brown bits, incorporating them into the sauce. Simmer over medium heat until the sauce thickens and loses about ⅔ of its volume - about 5 minutes.

Reduce the heat to low and add the lemon juice, lemon zest, and remaining 2 tablespoon of butter to the skillet. Season with ½ teaspoon salt and a dash of fresh cracked black pepper (to taste). Simmer for another 1-2 minutes until well combined.

Add the pasta to the skillet and mix well, so the sauce fully coats the noodles. Place the noodles into the serving dishes, then top with the scallop and lobster pieces. Pour any remaining sauce over the pasta and garnish each dish with fresh thyme.