Louisiana Broilwith Shrimp, Lobster, Potatoes, Corn and Garlic Chili Butter

Lobster Tails

1. 1

   Rinse tails, place on a baking sheet, cut down the center with a serrated knife without cutting all the way through, season with salt and pepper, place a slice of butter on each tail, top with chopped garlic, broil for 5–7 minutes until the meat is red and juices run clear.

Shrimp

2. 2

   Rinse shrimp, keep shells on, place in a baking pan, season with salt and pepper, spread thick slices of butter over the shrimp, add chopped garlic, broil for 10–15 minutes until pink and juices run clear.

Red Potatoes

3. 3

   Boil potatoes for 15–20 minutes until tender, drain, place on a baking sheet, season with seasoning salt, salt, pepper, garlic powder, onion powder and Italian seasoning, spread thick slices of butter over the potatoes, broil for about 15 minutes until lightly golden.

White Corn

4. 4

   Boil corn for 15–20 minutes until tender, remove from water, place on a baking pan, season with salt and pepper, spread thick slices of butter over the corn, broil for an additional 10 minutes.

Garlic Chili Butter

5. 5

   Combine chopped garlic, 1 tsp chili powder and 1 stick butter in a bowl, melt together in the microwave, stir and serve as a dipping butter.

To Serve

6. 6

   Arrange the corn, potatoes, lobster tails, shrimp and any additional seafood on a large platter, place the melted garlic chili butter in the center for dipping.