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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.

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.

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.

Season the butterflied lobster tail with smoked paprika, sea salt, and black pepper.

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.

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.

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.

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.

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.

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.
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.

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.


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.

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.

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.

Season the butterflied lobster tail with smoked paprika, sea salt, and black pepper.

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.

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.

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.

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.

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.

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.
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.

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.
