Name: Shellfish Mixed Grill
Cook time: 30 MIN
Total time: 30 MIN
Yield: Makes 4 servings
Ingredients: Two 1 1/2-pound lobsters, bodies and tails split in half and gills removed (ask your fish monger to do this for you); 2 tablespoons butter, melted; Salt; Freshly ground pepper; 1 pound jumbo shrimp, peeled and deveined (tails left intact); Extra virgin olive oil, for brushing; 2 dozen littleneck clams, scrubbed; Tarragon-Cilantro Salsa Verde , Sambal-Orange Vinaigrette and Chorizo-Lemon Butter , for serving

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photo by Linda Pugliese

You can infuse your shellfish with smoky flavor (and keep the smells out of the house) by throwing it on the grill.

The lobster, shrimp and clams here are meant to be cooked at the same time and served with three sauces for mixing and matching. If you make the sauces in advance, the mixed grill comes together in less than a half hour.

For a simpler dinner, you can absolutely make one type of seafood and one of the sauces; just make sure to increase the quantities as needed.

Cooks' note:

If you can only buy live lobsters, boil them for 2 minutes, transfer them to an ice bath and then split the lobsters using kitchen scissors.

Recipe notes

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