Garlic Herb Butter Shrimp & Lobster Tails
with Lemony Asparagus & Chive Crème Fraîche Mashed Potatoes
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 asparagus, plus an epic twist on mashed potatoes. Our secret? We blend in butter, chives, and a dollop of crème fraîche for ultimate silky goodness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Chives
7 ounce
Lobster Tails
(Contains Shellfish)
4 tablespoon
Crème Fraîche
(Contains Milk)
1 unit
Lemon
12 ounce
Potatoes
6 ounce
Asparagus
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
Instructions
• 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 tail* 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, trim and discard woody bottom ends from asparagus. Toss asparagus and lemon rounds on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until asparagus is tender and lightly browned, 10-12 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. Toss in a medium bowl with a drizzle of oil, half the paprika (all for 4 servings), ¼ tsp garlic powder (½ tsp for 4), salt, and pepper. (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 a 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 tails, mashed potatoes, asparagus, and lemon rounds between plates. Spoon any melted garlic herb butter from pan over lobster. Cut remaining lemon into wedges and serve on the side.
Lobster is fully cooked when internal temperature reaches 145°.
Shrimp are fully cooked when internal temperature reaches 145°.
