Recipe:
Ingredients:
For the Lamb Chops:
4 lamb chops
3 garlic cloves, minced
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
For the Lobster Tails:
2 lobster tails
2 tbsp unsalted butter, melted
1 garlic clove, minced
1 tsp paprika
Juice of 1/2 lemon
Salt and pepper to taste
For the Shrimp:
8 large shrimp, peeled and deveined
1 tbsp olive oil
1 garlic clove, minced
1/2 tsp chili flakes
Salt and pepper to taste
For the Sides:
1 cup cooked yellow rice
1 cup roasted green beans (optional)
Instructions:
1. Prepare the Lamb Chops:
In a small bowl, mix minced garlic, olive oil, rosemary, smoked paprika, salt, and pepper.
Rub the mixture over the lamb chops and marinate for at least 30 minutes.
Grill the lamb chops on medium-high heat for 3–4 minutes per side for medium-rare, or longer for desired doneness.
2. Prepare the Lobster Tails:
Preheat the oven to broil.
Cut the top of the lobster shell lengthwise and gently pull the meat out to rest on top of the shell.
Mix melted butter, garlic, paprika, lemon juice, salt, and pepper. Brush the mixture over the lobster meat.
Broil the lobster tails for 8–10 minutes until fully cooked and slightly charred.
3. Cook the Shrimp:
Toss the shrimp with olive oil, garlic, chili flakes, salt, and pepper.
Sauté in a hot skillet for 2–3 minutes per side until pink and fully cooked.
4. Assemble the Plate:
Serve the grilled lamb chops, lobster tails, and shrimp alongside yellow rice and roasted green beans.
Drizzle any leftover butter from the lobster or pan juices from the shrimp over the dish for extra flavor.
Enjoy your gourmet surf and turf dinner! Perfect for a special occasion.
