Ingrédients
* 2 lamb chops
* 200 g shrimp, peeled and deveined
* 2 crab legs, cleaned and split
* 1 cup broccoli florets, blanched
* 2 tbsp olive oil
* 2 tbsp unsalted butter
* 4 garlic cloves, minced
* 1 tbsp fresh rosemary, chopped
* 1 tbsp fresh parsley, chopped (plus extra for garnish)
* ½ cup heavy cream
* ¼ cup chicken or seafood broth
* ½ tsp paprika
* ½ tsp salt
* ½ tsp black pepper
* 1 tsp lemon juice
Instructions
1. Season lamb chops with salt, pepper, rosemary, and a drizzle of olive oil. Sear in a hot skillet 3–4 minutes per side until browned and glossy. Brush with garlic butter glaze.
2. In the same pan, sauté shrimp in butter, garlic, paprika, and lemon juice until pink and coated. Remove and set aside.
3. Steam or boil crab legs until heated through. Toss lightly in garlic butter for shine.
4. Blanch broccoli in salted boiling water for 2 minutes, then shock in cold water to keep vibrant green.
5. Make sauce: in a pan, combine butter, garlic, broth, and cream. Simmer until thick and velvety, season with salt and pepper.
6. Assemble in a clear takeout cup: layer creamy sauce at the bottom, add lamb chops, stack shrimp and crab legs, then tuck broccoli florets along the sides. Drizzle extra sauce over the top.
7. Garnish with parsley and serve warm
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