Lemon Butter Loaded Seafood Mashed Potatoes
Lemon Butter Loaded Seafood Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 4 Russet potatoes, peeled and cut into 2-inch chunks
- 1 tablespoon garlic salt, or as needed
- 1 tablespoon unsalted butter
- 1/4 cup milk
For the Seafood
- 1 pound shrimp, peeled and deveined
- 1 pound sea scallops, large
- 1 lobster tail, approximately 6-8 ounces, butterflied
- 1 teaspoon smoked paprika, or as needed
- 1/2 teaspoon sea salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons olive oil, divided
For the Lemon Butter Sauce
- 4 tablespoons unsalted butter, cubed
- 4 garlic cloves, whole, peeled
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 lemon, half for juice, half for grilling
- 1/4 cup heavy cream, or half-and-half
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1 tablespoon Creole seasoning, or as needed
Instructions
- 1
Place the cut potatoes in a large pot and cover with water. Add 1 tablespoon of garlic salt. Bring to a boil over high heat and cook until the potatoes are very tender, about 15-20 minutes. Drain thoroughly.
⏱️ 25 min
- 2
Return the drained potatoes to the pot. Add 1 tablespoon of unsalted butter and 1/4 cup of milk. Mash until smooth and creamy. Set aside, keeping warm.
⏱️ 5 min
- 3
In a mixing bowl, combine the shrimp and scallops. Season with 1 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, 1/2 teaspoon of black pepper, and 1 tablespoon of olive oil. Toss to coat evenly.
⏱️ 5 min
- 4
Season the butterflied lobster tail with smoked paprika, sea salt, and black pepper.
⏱️ 2 min
- 5
Heat a large skillet over medium-high heat with 1/2 tablespoon of olive oil. Add the seasoned scallops and sear for 2-3 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
⏱️ 6 min
- 6
Add another 1/2 tablespoon of olive oil to the same skillet. Add the seasoned shrimp and sear for 2-3 minutes, until pink and cooked through. Remove from the pan and set aside.
⏱️ 4 min
- 7
Add the remaining 1 tablespoon of olive oil to the skillet. Place the seasoned lobster tail meat-side down and sear for 3-5 minutes, then flip and cook for another 2-3 minutes, until opaque and cooked through. Remove from the pan and set aside.
⏱️ 8 min
- 8
In the same skillet, reduce heat to medium. Add 4 tablespoons of cubed unsalted butter and the whole, peeled garlic cloves. Cook until the butter is melted and fragrant.
⏱️ 3 min
- 9
Return the seared shrimp, scallops, and lobster tail to the skillet with the butter and garlic. Sprinkle with 1/4 cup of chopped fresh parsley. Squeeze the juice of half a lemon into the pan.
⏱️ 2 min
- 10
Pour in 1/4 cup of heavy cream and add 1/4 cup of grated Parmesan cheese. Add 1 tablespoon of Creole seasoning. Stir everything together and simmer gently for 2-3 minutes until the sauce thickens slightly and flavors are combined.
⏱️ 5 min - 11
To assemble, spoon a generous amount of the lemon butter sauce into the bottom of serving bowls. Top with a large dollop of the creamy mashed potatoes. Arrange the cooked lobster tail, shrimp, and scallops on top of the mashed potatoes.
⏱️ 3 min
- 12
Garnish with additional chopped fresh parsley and a grilled lemon half (grill the remaining lemon half on a hot pan or grill until charred, about 2-3 minutes per side). Drizzle more lemon butter sauce over the entire dish and optionally sprinkle with extra grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Butter Loaded Seafood Mashed Potatoes
For the Mashed Potatoes
- 4 Russet potatoes, peeled and cut into 2-inch chunks
- 1 tablespoon garlic salt, or as needed
- 1 tablespoon unsalted butter
- 1/4 cup milk
For the Seafood
- 1 pound shrimp, peeled and deveined
- 1 pound sea scallops, large
- 1 lobster tail, approximately 6-8 ounces, butterflied
- 1 teaspoon smoked paprika, or as needed
- 1/2 teaspoon sea salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons olive oil, divided
For the Lemon Butter Sauce
- 4 tablespoons unsalted butter, cubed
- 4 garlic cloves, whole, peeled
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 lemon, half for juice, half for grilling
- 1/4 cup heavy cream, or half-and-half
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1 tablespoon Creole seasoning, or as needed
Instructions
- 1
Place the cut potatoes in a large pot and cover with water. Add 1 tablespoon of garlic salt. Bring to a boil over high heat and cook until the potatoes are very tender, about 15-20 minutes. Drain thoroughly.
⏱️ 25 min - 2
Return the drained potatoes to the pot. Add 1 tablespoon of unsalted butter and 1/4 cup of milk. Mash until smooth and creamy. Set aside, keeping warm.
⏱️ 5 min - 3
In a mixing bowl, combine the shrimp and scallops. Season with 1 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, 1/2 teaspoon of black pepper, and 1 tablespoon of olive oil. Toss to coat evenly.
⏱️ 5 min - 4
Season the butterflied lobster tail with smoked paprika, sea salt, and black pepper.
⏱️ 2 min - 5
Heat a large skillet over medium-high heat with 1/2 tablespoon of olive oil. Add the seasoned scallops and sear for 2-3 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
⏱️ 6 min - 6
Add another 1/2 tablespoon of olive oil to the same skillet. Add the seasoned shrimp and sear for 2-3 minutes, until pink and cooked through. Remove from the pan and set aside.
⏱️ 4 min - 7
Add the remaining 1 tablespoon of olive oil to the skillet. Place the seasoned lobster tail meat-side down and sear for 3-5 minutes, then flip and cook for another 2-3 minutes, until opaque and cooked through. Remove from the pan and set aside.
⏱️ 8 min - 8
In the same skillet, reduce heat to medium. Add 4 tablespoons of cubed unsalted butter and the whole, peeled garlic cloves. Cook until the butter is melted and fragrant.
⏱️ 3 min - 9
Return the seared shrimp, scallops, and lobster tail to the skillet with the butter and garlic. Sprinkle with 1/4 cup of chopped fresh parsley. Squeeze the juice of half a lemon into the pan.
⏱️ 2 min - 10
Pour in 1/4 cup of heavy cream and add 1/4 cup of grated Parmesan cheese. Add 1 tablespoon of Creole seasoning. Stir everything together and simmer gently for 2-3 minutes until the sauce thickens slightly and flavors are combined.
⏱️ 5 min - 11
To assemble, spoon a generous amount of the lemon butter sauce into the bottom of serving bowls. Top with a large dollop of the creamy mashed potatoes. Arrange the cooked lobster tail, shrimp, and scallops on top of the mashed potatoes.
⏱️ 3 min - 12
Garnish with additional chopped fresh parsley and a grilled lemon half (grill the remaining lemon half on a hot pan or grill until charred, about 2-3 minutes per side). Drizzle more lemon butter sauce over the entire dish and optionally sprinkle with extra grated Parmesan cheese.
⏱️ 2 min