Garlic Herb Butter Shrimp & Lobster

🥘 Ingredients

• Yukon gold potatoes
  1 lb
• broccoli florets
  1 bunch
• butter
  1 tbsp
• chives
  2 tbsp
• cooking oil
  2 tsp
• crème fraîche
  2 tbsp
• garlic herb butter
  2 tbsp
• garlic powder
  1 tsp
• lemon
  1 unit
• lobster tails
  2 pieces
• olive oil
  1 tsp
• shrimp
  8 oz
• smoked paprika
  1 tsp

🍳 Cookware

• medium pot
• baking sheet
• small bowl
• medium bowl
• large pan
• medium bowl
• cutting board
• chef's knife

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry produce. Mince chives ; reserve 1 tsp for later. 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.

   chives: 2 tbsp, lemon: 1 unit, lobster tails: 2 pieces
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, ⏱️ 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: 1 lb, crème fraîche: 2 tbsp, butter: 1 tbsp
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, ⏱️ 20 minutes . Carefully toss with half the lemon zest. Meanwhile, place garlic herb butter in a small bowl ; microwave until just softened, ⏱️ 10 seconds .

   broccoli florets: 1 bunch, olive oil: 1 tsp, garlic herb butter: 2 tbsp
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 , 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, ⏱️ 5 minutes . Transfer shrimp to a separate medium bowl and cover with aluminum foil to keep warm.

   shrimp: 8 oz, cooking oil: 2 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; 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 a cutting board .
6. 

   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, 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.