Garlic Herb Butter Shrimp & Lobster
with Lemony Broccoli & Chive Crème Fraîche Mashed Potatoes
- Shellfish
- Milk
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!
Ingredients
¼ ounce
Chives
7 ounce
Lobster Tails
(Contains: Shellfish)
4 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Lemon
12 ounce
Yukon Gold Potatoes
8 ounce
Broccoli Florets
10 ounce
Shrimp
(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
Butter
(Contains: Milk)
Salt
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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).
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious seafood, though some found the lobster fishy or bland; shrimp seasoning received mixed reviews.
- Ease of prep: First-time lobster cooks found instructions clear, but some struggled with timing and coordinating multiple components.
- Suggestions: Consider steaming broccoli instead of roasting; add more seasoning to potatoes and seafood for bolder flavor.
- Portions: Several felt the lobster tails were too small for the premium price; some wanted larger or more shrimp.
- Quality: Some reported issues with seafood freshness or texture; others praised the perfectly cooked, restaurant-quality results.
Reviews from our home cooks
The potatoes were so smooth and savory and the steak was nice and lean. The lobster tails with the herb butter were amazing! I'm not sure about the broccoli with lemon slices because the lemon flavor was unevenly distributed and ended up being too strong on those pieces touching the lemon.
This was my first time cooking lobster tails. My wife (who has cooked them before) liked these - apparently they turned out perfect. The steak was amazing (I need to find out what is in that spice packet ;) ). I thought the potatoes could use a little more flavor (the creme fraiche was a bit bland), and the green beans needed just a little something else to go with the lemon.
The mashed potato recipe was awesome and I make my own mashed potatoes from scratch; I changed the recipe for roasted broccoli and steamed the broccoli with sweet onion; the lobster was too small (4 oz) but the garlic butter was fabulous; I've never heard of farm steak and the taste was unusual. Not bad but unusual.
I learned a new way of cooking lobster tails with this dish! Nice combination of flavors and seasoning, making this dish a real treat for the 4th of July holiday. I like how you allowed for lower fat in the mashed potatoes, to allow for the higher fat and unbelievably delicious toppings on the steak and tails. Can't wait to try the other two dishes on the menu this week. :)
This was my first gourmet upgrade, and first time cooking lobster! It was surprisingly simple, and the lemon broccoli was such a good pairing. I will say this recipe came with one lemon, and it was about the size of a key lime, and clearly not enough for this dish. Luckily we had some standard sized lemons on hand.
I would actually pay more for a better cut of steak for this meal. The herbed butter made the thin steaks taste better. The lobster was delicious! The Creme Fraiche potatoes were good but I think I liked the potatoes in the previous recipes I ordered better. The lemony broccoli paired well with the meal.
The Garlic Herb Butter Steak and Lobster Tail meal for 4 quite good. However, making it would be less work intensive if you had the customer steam or boil the raw tail before trying to get the meat out of it.
I think this would be even better with regular butter for the lobster instead of garlic herb butter. That's good on the shrimp but overwhelmed the lobster a bit.
Seemed like a lot of steps so some of the food had cooled by the time I got everything on the plate, but the lobster with the garlic butter was fabulous.
Fabulous! Loved the meal and enjoyed learning a great way to cook lobster tails. Also liked the roasted broccoli with lemon.
