Garlic Herb Butter Shrimp & Lobster

🥘 Ingredients

• Yukon Gold potatoes
  24 oz
• broccoli florets
  1 lb
• butter (plain butter)
  2 tbsp
• chives (minced)
  ½ oz
• cooking oil
  1 tsp
• crème fraîche
  1/2 c
• garlic herb butter
  1/2 c
• garlic powder
  1 tsp
• lemon (zested and halved)
  2 unit
• lobster tails
  14 oz
• olive oil
  1 tsp
• paper towels
• pepper
• salt
• shrimp
  20 oz
• smoked paprika
  1 tsp

🍳 Cookware

• kitchen shears
• medium pot
• baking sheet
• small microwave-safe bowl
• medium bowl
• large pan
• aluminum foil
• chef's knife

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Mince chives ; reserve 1 tsp (2 tsp for 4 servings) for step 5 (you’ll use the remaining 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 tails * shell, leaving meat intact and stopping at tail; pull sides of shell apart to expose meat (do not remove meat from shell).

   chives: ½ oz (minced), lemon: 2 unit (zested and halved), lobster tails: 14 oz
2. 

   2

   Dice Yukon Gold 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 minutes to ⏱️ 20 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with crème fraîche and 1 TBSP 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.

   Yukon Gold potatoes: 24 oz, crème fraîche: 1/2 c, butter: 2 tbsp (plain butter), salt, pepper
3. 

   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 minutes to ⏱️ 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 seconds to ⏱️ 10 seconds .

   broccoli florets: 1 lb, olive oil: 1 tsp, garlic herb butter: 1/2 c
4. 

   4

   Rinse shrimp * under cold water, then pat dry with paper towels ; place in a medium bowl with a drizzle of cooking oil . Season with half the smoked paprika (all for 4 servings), 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 minutes to ⏱️ 5 minutes . Transfer shrimp to a separate medium bowl and cover with aluminum foil to keep warm.

   shrimp: 20 oz, paper towels, cooking oil: 1 tsp, smoked paprika: 1 tsp, garlic powder: 1 tsp
5. 

   5

   Heat same pan over medium-high heat. Add lobster tails, cut sides up, and 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 minutes more. Stir in reserved chives and remaining lemon zest; season with salt and pepper. Turn off heat; transfer lobster tails to cutting board.
6. 

   6

   Using a chef's knife , halve lobster tails lengthwise. TIP: If you don’t have a chef’s knife, use a large, sharp knife. Add remaining garlic herb butter to bowl with shrimp and toss to coat. Divide shrimp, lobster, mashed 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.