Surf and Turf with Grilled Lamb, Seared Halibut, Lobster, and Shrimp
Ingredients:
For the Lamb Chops:
4 lamb chops
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp fresh rosemary, chopped
For the Seared Halibut:
2 halibut fillets
1 tbsp butter
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ cup heavy cream
2 cloves garlic, minced
¼ cup grated Parmesan
For the Seafood:
2 lobster tails, split in half
8 large shrimp, peeled and deveined
2 tbsp butter
1 tsp paprika
½ tsp salt
½ tsp garlic powder
For the Yellow Rice:
1 cup rice
2 cups chicken broth
½ tsp turmeric
½ tsp salt
½ tsp garlic powder
For the Roasted Broccoli:
1 cup broccoli florets
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
For the Dark Sauce:
½ cup balsamic vinegar
1 tbsp honey
1 tsp soy sauce
Instructions:
Prepare the Rice: Cook rice with broth, turmeric, salt, and garlic powder. Fluff and set aside.
Roast the Broccoli: Toss broccoli with olive oil, salt, and pepper. Roast at 400°F (200°C) for 15 minutes.
Cook the Lamb Chops: Season lamb chops and sear in olive oil over medium-high heat for 3-4 minutes per side. Rest before serving.
Sear the Halibut: Cook fillets in butter and olive oil for 3 minutes per side. Make the sauce by simmering garlic, cream, and Parmesan, then pour over fish.
Cook the Seafood: Sauté lobster tails and shrimp in butter with paprika, salt, and garlic powder until cooked through.
Prepare the Dark Sauce: Simmer balsamic vinegar, honey, and soy sauce until thickened.
Assemble: Plate the rice, top with lamb, fish, lobster, and shrimp. Add broccoli and drizzle with dark sauce.
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