- Assemble the surf and turf cup: Spoon a layer of the warm cream sauce into the bottom of a clear takeout-style cup or bowl. Nestle the seared lamb chops inside, arranging them so their browned edges are visible. Stack the sautéed shrimp and warmed crab legs over and around the lamb. Tuck the blanched broccoli florets along the sides, pressing them gently so the layers remain visible through the cup.
- Finish and serve: Drizzle a bit more of the cream sauce over the top for added richness. Sprinkle with fresh parsley for color and brightness. Serve warm so each layer—sauce, lamb, shrimp, crab, and broccoli—is enjoyed at its best texture and temperature.
Notes
- Use a clear cup or bowl for the most striking layered presentation.
- Allow the lamb to rest after searing to keep it juicy when sliced or stacked.
- Do not overcook the shrimp or crab; both finish cooking quickly and stay tender when removed promptly.
- The cream sauce thickens as it cools—add a splash of broth if reheating.
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