Garlic Herb Butter Surf ‘N’ Surf with Lemony Broccoli and Chive Mashed Potatoes

Bring the elegance of a fine dining experience to your own kitchen with this surf ‘n’ surf masterpiece. Juicy lobster tails are basted in a rich garlic herb butter, while shrimp are seasoned with smoked paprika and garlic powder for a flavorful kick. The seafood is accompanied by bright, lemony roasted broccoli and the creamiest mashed potatoes you’ve ever made-thanks to a generous swirl of crème fraîche and fresh chives.

This dish is perfect for a special date night or when you simply want to treat yourself. With a few simple techniques, you’ll create a meal that looks and tastes like it came from a five-star restaurant. Get ready to impress!

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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 with the rack in the top position. Wash and dry all produce. Mince the chives, reserving 1 teaspoon for later. Zest the lemon, then halve it; 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 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 and return the potatoes to the pot. Mash with crème fraîche and 1 tablespoon plain butter until smooth and creamy, adding splashes of the 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. Toss the broccoli and lemon rounds on a baking sheet 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 the lemon zest.
4. Rinse the shrimp under cold water and pat dry with paper towels. Place them in a medium bowl with a drizzle of oil. Season with half the smoked paprika, ¼ teaspoon garlic powder, 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 with a splash of water. Cover and cook until the lobster is slightly opaque and almost cooked through, about 3 minutes. Uncover and add half 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 shrimp and lobster tails?

Yes, just make sure to thaw them completely in the refrigerator before cooking. Pat them dry to ensure proper browning.

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

You can use sour cream or full-fat Greek yogurt as a substitute. The texture will be slightly different but still delicious.

How do I know when the lobster tails are fully cooked?

The meat will turn opaque and firm to the touch. An instant-read thermometer inserted into the thickest part should read 140°F.