Garlic Butter Shrimp and Lobster with Lemony Broccoli and Chive Mashed Potatoes

Bring the elegance of a white-tablecloth dinner to your home with this luxurious surf-and-surf dish. Tender lobster tails and spiced shrimp are basted with a rich garlic herb butter, creating a symphony of flavors that will impress any guest.

Paired with bright lemony roasted broccoli and velvety mashed potatoes swirled with chives and crème fraîche, every bite is a celebration. Ready in under an hour, this meal is perfect for a special occasion or a weekend treat.

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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 Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView 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 the oven to 425°F (220°C) with the rack in the top position. Wash and dry all produce. Mince the chives, reserving 1 teaspoon for garnish (use 2 teaspoons if serving 4). Zest the lemon, then halve it; slice one half into ¼-inch-thick rounds (for 4 servings, zest both lemons, halve one and slice the remaining lemon into 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 the meat from the shell).
2. Dice the potatoes into ½-inch pieces. Place them in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the potato cooking liquid, then drain the potatoes and return them to the pot. Mash with crème fraîche and 1 tablespoon of plain butter (2 tablespoons for 4 servings) until smooth and creamy, adding splashes of reserved cooking liquid as needed. Stir in the remaining chives and season with salt and pepper. Cover to keep warm.
3. While the potatoes cook, cut the broccoli florets into bite-size pieces if needed. On a baking sheet, toss the broccoli and lemon rounds with a drizzle of olive oil, salt and pepper. Roast on the top rack until the broccoli is golden brown and crispy, 15-20 minutes. Carefully toss with half of the lemon zest. Meanwhile, place the garlic herb butter in a small microwave-safe bowl and microwave until just softened, 5-10 seconds.
4. Rinse the shrimp under cold water and pat dry with paper towels. Place the shrimp in a medium bowl with a drizzle of oil. Season with half of the smoked paprika (all if serving 4), ¼ teaspoon garlic powder (½ teaspoon for 4), salt and pepper; toss to coat. Heat a large pan over medium-high heat. Once hot, add the shrimp and cook, stirring occasionally, until opaque and cooked through, 3-5 minutes. Transfer the shrimp to a separate medium bowl and cover with foil to keep warm.
5. Heat the same pan over medium-high heat. Add the lobster tails, cut sides up and a splash of water. Cover the pan and cook until the lobster is slightly opaque and almost cooked through, about 3 minutes. Uncover and add half of the softened garlic herb butter (reserve the rest for serving); spoon the melted butter over the lobster until the meat is opaque and cooked through, about 1 minute more. Stir in the reserved chives and remaining lemon zest; season with salt and pepper. Turn off the heat and transfer the lobster tails to a cutting board.
6. Using a chef’s knife, halve the lobster tails lengthwise. Add the remaining garlic herb butter to the bowl with the shrimp and toss to coat. Divide the shrimp, lobster, mashed potatoes, broccoli and lemon rounds among plates. Spoon any melted garlic herb butter from the pan over the lobster. Cut the 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 to remove excess moisture.

What can I substitute for crème fraîche in the mashed potatoes?

You can use sour cream or full-fat Greek yogurt for a similar tangy creaminess.

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

Shrimp turn opaque and pink; lobster meat becomes white and firm. Avoid overcooking to keep them tender.