Garlic Herb Butter Shrimp & Lobster
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Garlic Herb Butter Shrimp & Lobster

Garlic Herb Butter Shrimp & Lobster

with Lemony Broccoli & Chive Crème Fraîche Mashed Potatoes

No need to make a reservation at a fancy restaurant—bring the white tablecloth vibes to your dinner table with this surf ’n’ surf dish. Lobster tails are basted with a rich, garlic herb butter, which is also used to top spiced shrimp. The crustacean celebration is paired with lemony roasted broccoli, plus an epic twist on your traditional mashed potatoes. Our secret? We blend in butter, chives, and a generous dollop of crème fraîche for ultimate silky goodness. Bon appétit!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

¼ ounce


7 ounce

Lobster Tails

(Contains Shellfish)

4 tablespoon

Crème Fraîche

(Contains Milk)

1 unit


12 ounce

Yukon Gold Potatoes

8 ounce

Broccoli Florets

10 ounce


(Contains Shellfish)

4 tablespoon

Garlic Herb Butter

(Contains Milk)

1 teaspoon

Smoked Paprika

1 teaspoon

Garlic Powder

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)



1 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories810 kcal
Fat45 g
Saturated Fat24 g
Carbohydrate49 g
Sugar7 g
Dietary Fiber10 g
Protein51 g
Cholesterol405 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Kitchen Shears
Medium Pot
Potato Masher
Baking Sheet
Small Bowl
Large Pan
Paper Towel
Medium Bowl
Aluminum Foil



• 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 (for 4, zest both lemons; halve one lemon and slice remaining lemon 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).

Make Mashed Potatoes

• 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 (2 TBSP for 4 servings) 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.

Roast & Soften

• 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.

Cook Shrimp

• 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 (all for 4 servings), ¼ tsp garlic powder (½ tsp for 4), salt, and pepper; toss to coat. (Be sure to measure the garlic powder; we sent more.) • 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 separate medium bowl and cover with foil to keep warm.

Cook Lobster

• 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 minute more. • Stir in reserved chives and remaining lemon zest; season with salt and pepper. Turn off heat; transfer lobster tails to cutting board.

Finish & Serve

• 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.

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