Blanch Pearl Onions:

• In a small saucepan, bring water to boil. Add pearl onions, Cook 6 to 8 minutes until the onions are soft but al dente. Drain. When cool enough to handle, peel the onions and set aside.
  10 ounces baby pearl onions, water for blanching onions

Preheat Oven 425F degrees:

Cook the Aromatics:

• Add butter and olive oil to a large oven proof baking dish. Warm the butter and oil in the oven until the butter is just melted - 1 to 2 minutes.
  4 ounces butter, 2 tablespoons extra virgin olive oil
• Remove the melted butter oil from the oven. Add in the garlic, 1/2 of the parsley, 1/2 of the dill, lemon juice and red pepper flakes. Mix and return the pan to the oven. Cook 1 to 2 minutes until the garlic herbs are fragrant. Remove from the oven.
  3 tablespoons fresh garlic, 1/4 cup fresh parsley, 1/4 cup fresh dill, 1 - 2 large lemon , Optional: Red Pepper Flakes

Meantime, Season the zucchini and shrimps and lobsters:

• In a medium bowl, add the zucchini strips and season with salt, freshly ground black pepper and olive oil. Mix to coat the zucchinis.
  2 - 3 medium zucchinis, salt, freshly ground black pepper and extra virgin olive oil to season the zucchinis.
• In another bowl, add the cleaned shrimps and lobster tails. Season with salt and freshly ground black pepper.
  1 pound Colossal Shrimps, 8 - 12 ounces lobster tails, 1 1/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper

Bring it altogether:

• Add the pearl onions, zucchini, shrimps and lobster to the aromatics. mix to coat with the seasoning. Return the baking dish to the oven. Bake 10 to 12 minutes until the seafood are cooked through and no longer pink and the zucchinis are cooked through but still al dente.
• Remove from the oven. Sprinkle in the remaining parsley and dill and serve as desired over rice or pasta. Enjoy.