Garlic Herb Butter Seafood Feast with Lemony Broccoli and Chive Mashed Potatoes

Bring the elegance of a fine dining experience to your own kitchen with this decadent surf ‘n’ surf dish. Juicy shrimp and tender lobster tails are basted in a rich garlic herb butter, then served alongside bright lemony roasted broccoli and velvety mashed potatoes swirled with crème fraîche and fresh chives.

This show-stopping meal is perfect for special occasions or when you simply want to treat yourself. The combination of flavors and textures-from the succulent seafood to the crispy broccoli and creamy potatoes-creates a harmonious plate that will impress any guest.

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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. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Mince chives; reserve 1 tsp for later (you’ll use the rest in the next step). Zest and halve lemon; slice one half into ¼-inch-thick rounds. Using kitchen shears, cut along underside of each lobster shell, leaving meat intact and stopping at tail; pull sides of shell apart to expose 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 TBSP plain butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in remaining chives and season with salt and pepper. Cover to keep warm.
3. While potatoes cook, cut broccoli florets into bite-size pieces if necessary. Toss broccoli and lemon rounds on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until broccoli is golden brown and crispy, 15-20 minutes. Carefully toss with half the lemon zest. Meanwhile, place garlic herb butter in a small microwave-safe bowl; microwave until just softened, 5-10 seconds.
4. Rinse shrimp under cold water, then pat dry with paper towels; place in a medium bowl with a drizzle of oil. Season with half the paprika, ¼ tsp garlic powder, salt and pepper; toss to coat. 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 second medium bowl and cover with foil to keep warm.
5. Heat same pan over medium-high heat. Add lobster tails cut sides up with a splash of water. Cover pan and cook until lobster is slightly opaque and almost cooked through, 3 minutes. Uncover pan 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, 1 minute more. Stir in reserved chives and remaining lemon zest; season with salt and pepper. Turn off heat; transfer lobster tails to cutting board.
6. Using a chef’s knife, halve lobster tails lengthwise. Add remaining garlic herb butter to bowl with shrimp and toss to coat. Divide shrimp, lobster, potatoes, broccoli and lemon rounds between plates. Spoon any melted garlic herb butter from pan over lobster. Cut remaining lemon into wedges; serve on the side.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, just thaw them completely in the refrigerator before cooking.

What can I substitute for crème fraîche?

Sour cream or Greek yogurt can be used as a substitute, though the texture may be slightly different.

How do I know when the shrimp are cooked?

Shrimp are done when they turn opaque and pink and the flesh is firm. This usually takes 3-5 minutes.