Directions
- Cook the lamb chops: Season lamb chops with salt, pepper, rosemary, and a drizzle of olive oil. Heat a skillet over medium-high heat and sear chops 3–4 minutes per side until browned and glossy. Brush with a garlic butter glaze from the pan.
- Sauté the shrimp: In the same pan, melt butter, then add garlic, paprika, and lemon juice. Sauté shrimp until pink and coated in the buttery sauce. Remove and set aside.
- Prepare the crab legs: Steam or boil crab legs until heated through. Toss lightly in garlic butter for a shiny, flavorful finish.
- Blanch the broccoli: Cook broccoli florets in salted boiling water for 2 minutes, then immediately shock in ice water to preserve bright green color and crispness.
- Make the cream sauce: In a small pan, combine butter, garlic, broth, and cream. Simmer over medium heat until thick and velvety. Season with salt and black pepper.
- Assemble the feast cup: In a clear takeout cup, layer creamy sauce at the bottom. Add lamb chops, then stack shrimp and crab legs. Tuck broccoli florets along the sides and drizzle extra cream sauce over the top.
- Garnish and serve: Sprinkle with chopped parsley for color and freshness. Serve warm for a luxurious, layered surf-and-turf experience.
Recipe Details
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2
Difficulty: Medium
Course: Main Course
Cuisine: Fusion / Surf & Turf
Variations & Substitutions
- Swap lamb chops for beef tenderloin medallions or pork chops for a different protein base.
- Add scallops or mussels alongside shrimp for extra seafood variety.
- Use coconut cream instead of heavy cream for a subtle tropical twist.
- Add roasted cherry tomatoes or asparagus for more color and texture.
Serving Suggestions
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