Garlic Butter Surf and Turf Cup

Instructions

1. 1. Season and sear the lamb chops: Pat the lamb chops dry to help them brown more effectively. Rub them with salt, pepper, chopped rosemary, and a light drizzle of olive oil, coating both sides evenly. Heat a skillet over medium-high heat until hot, then place the chops in the pan. Sear for 3–4 minutes per side, resisting the urge to move them early so a deep, glossy crust forms. Once browned, brush the tops with a bit of melted garlic butter for shine and aroma, then set aside to rest briefly so the juices settle.
   2. Sauté the shrimp: In the same skillet—taking advantage of the flavorful drippings—add 1 tablespoon of butter. Once melted, stir in some of the minced garlic, followed by the shrimp. Sprinkle in the paprika and add the lemon juice. Cook for 1–2 minutes per side until the shrimp turn pink and lightly opaque. Toss to ensure they’re coated in the buttery garlic mixture, then remove before they overcook.
   3. Heat the crab legs: Steam or boil the crab legs just until warmed through, which typically takes only a few minutes as they are usually pre-cooked. Once hot, toss them lightly in a spoonful of garlic butter to enhance their sheen and flavor. Avoid prolonged cooking to keep the meat tender and juicy.
   4. Blanch the broccoli: Bring a small pot of salted water to a rolling boil. Add the broccoli florets and cook for 2 minutes—just long enough for them to brighten and soften slightly. Immediately transfer them to an ice bath or rinse under cold water to stop the cooking and lock in their vibrant green color.
   5. Make the cream sauce: In a clean pan, melt the remaining butter and add the remaining minced garlic. Cook briefly until fragrant. Pour in the broth and heavy cream, stirring to combine. Allow the mixture to simmer gently until it thickens to a velvety consistency that coats the back of a spoon. Season with salt and black pepper, adjusting to taste. Remove from heat once the sauce is smooth and luxurious.