---
title: Garlic Herb Butter Shrimp & Lobster
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/garlic-herb-butter-shrimp-and-lobster-61d4c552b9a7cb4e245a79b8
servings: 2
prep_time: 15 minutes
cook_time: 25 minutes
total_time: 40 minutes
difficulty: Medium
allergens:
  - Shellfish
  - Milk
tags:
  - Seafood
  - Comfort Food
  - Dinner
  - Poultry-Free
rating: 4.5
rating_count: 15100
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the delicious surf and turf combo with rich garlic herb butter.
  - theme: Ease of prep
    text: Helpful instructions for first-time lobster cooks, though timing requires coordination.
image: "https://images.recipes.furrysalamander.com/garlic-herb-butter-shrimp-lobster.avif"
---
Adjust oven rack to top position and preheat oven to 425°F. Wash and dry produce. Mince @chives{2%tbsp}; reserve 1 tsp for later. Zest and halve @lemon{1%unit}; slice one half into ¼-inch-thick rounds. Using kitchen shears, cut along underside of each @lobster tails{2%pieces} shell, leaving meat intact and stopping at tail; pull sides of shell apart to expose meat.

Dice @Yukon gold potatoes{1%lb} 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{2%tbsp} and 1 TBSP @butter{1%tbsp} 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.

While potatoes cook, cut @broccoli florets{1%bunch} into bite-size pieces if necessary. Toss broccoli and lemon rounds on a #baking sheet{} with a drizzle of @olive oil{1%tsp}, 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{2%tbsp} in a #small bowl{}; microwave until just softened, ~{10%seconds}.

Rinse @shrimp{8%oz} under cold water, then pat dry with paper towels; place in a #medium bowl{} with a drizzle of @cooking oil{2%tsp}. Season with half the @smoked paprika{1%tsp}, ¼ tsp @garlic powder{1%tsp}, 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.

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{}.

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.