Ingredients:
For the lamb chops:
4 lamb chops
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
Salt and pepper, to taste
For the seared fish:
2 halibut fillets
1 tbsp olive oil
Salt and pepper, to taste
1/4 cup heavy cream
1 tbsp lemon juice
For the lobster and shrimp:
2 lobster tails
8 large shrimp, peeled and deveined
2 tbsp butter
1 garlic clove, minced
1 tbsp fresh parsley, chopped
For the rice and vegetables:
1 cup yellow rice
1 3/4 cups water or broth
1 tbsp olive oil
1 head broccoli, cut into florets
1 tbsp olive oil
Salt and pepper, to taste
Instructions:
Prepare the lamb chops: Season lamb chops with olive oil, garlic, rosemary, salt, and pepper. Grill or pan-sear on medium-high heat for about 4-5 minutes on each side for medium-rare, or until desired doneness.
Prepare the fish: Season halibut fillets with olive oil, salt, and pepper. Sear in a hot pan for 2-3 minutes on each side until golden brown. Lower the heat, add cream and lemon juice, and cook for an additional 2 minutes.
Prepare the lobster and shrimp: Boil lobster tails for 5-7 minutes, then remove the meat. Sauté shrimp and lobster in butter and garlic for 2-3 minutes until golden and cooked through. Garnish with chopped parsley.
Prepare the rice and vegetables: Cook yellow rice according to package instructions, using water or broth for extra flavor. Roast broccoli with olive oil, salt, and pepper at 400°F (200°C) for 15-20 minutes.
Assemble the plate: Place a bed of yellow rice on each plate. Add lamb chops, seared fish, lobster tails, shrimp, and roasted broccoli. Drizzle with dark sauce if desired. Serve hot. Enjoy!
