Garlic Butter Lobster Tails and Shrimp with Lemony Asparagus and Chive Mashed Potatoes

Bring the elegance of a fine dining experience to your own kitchen with this surf-and-turf masterpiece. Tender lobster tails and succulent shrimp are bathed in a rich garlic herb butter, while roasted asparagus gets a bright squeeze of lemon. The meal is rounded out with velvety mashed potatoes swirled with chives and crème fraîche for an extra touch of luxury.

This dish is perfect for special occasions or when you want to impress guests without spending hours in the kitchen. The combination of flavors and textures-from the buttery seafood to the crisp asparagus and creamy potatoes-creates a memorable meal that feels indulgent yet approachable.

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Ingredients

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

7 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Mince chives; reserve 1 teaspoon for later (you’ll use the rest in the mashed potatoes). Zest and halve the lemon; slice one half into ¼-inch-thick rounds. Using kitchen shears, cut along the underside of each lobster tail shell, leaving the meat intact and stopping at the tail. Pull the shell sides apart to expose the meat (do not remove meat from shell).
2. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with crème fraîche and 1 tablespoon plain butter until smooth and creamy, adding splashes of reserved cooking liquid as needed. Stir in the remaining chives (not the reserved teaspoon) and season with salt and pepper. Cover to keep warm.
3. While potatoes cook, trim and discard woody bottom ends from asparagus. Toss asparagus and lemon rounds on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until asparagus is tender and lightly browned, 10-12 minutes. Carefully toss with half the lemon zest.
4. Meanwhile, place garlic herb butter in a small microwave-safe bowl; microwave until just softened, 5-10 seconds. Rinse shrimp under cold water and pat dry with paper towels. Toss in a medium bowl with a drizzle of cooking oil, half the smoked paprika (use all for 4 servings), ¼ teaspoon garlic powder (½ teaspoon for 4), salt and pepper. Heat a large pan over medium-high heat. Once hot, add shrimp; cook, stirring occasionally, until opaque and cooked through, 3-5 minutes. Transfer shrimp to a separate bowl and cover with foil to keep warm.
5. Heat the same pan over medium-high heat. Add lobster tails, cut sides up and a splash of water. Cover and cook until lobster is slightly opaque and almost cooked through, about 3 minutes. Uncover and add half the softened garlic herb butter (save the rest for serving); spoon melted butter over lobster until meat is opaque and cooked through, about 1 minute more. Stir in reserved chives and remaining lemon zest; season with salt and pepper. Turn off heat and transfer lobster tails to a cutting board.
6. Using a chef’s knife, halve lobster tails lengthwise. Add remaining garlic herb butter to the bowl with shrimp and toss to coat. Divide shrimp, lobster tails, mashed potatoes, asparagus and lemon rounds between plates. Spoon any melted garlic herb butter from the pan over lobster. Cut remaining lemon into wedges and serve on the side.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, thaw them completely in the refrigerator before cooking. Pat dry before using.

What can I substitute for crème fraîche?

You can use sour cream or Greek yogurt mixed with a little heavy cream for a similar tangy richness.

How do I know when the shrimp and lobster are fully cooked?

Shrimp are done when they turn pink and opaque. Lobster is fully cooked when the internal temperature reaches 145°F (63°C).