Mixed Shellfish Grill

Cooking Instructions

Melt 4 Tablespoons of the butter in a small saucepan over low heat, add the garlic cloves, and cook slowly until garlic is very soft and light golden brown. Remove garlic, cool slightly, and mash with the side of a knife. Increase heat, add the wine and vinegar to the pan and reduce it by 3/4. Lower heat and whisk in remaining butter 1 tablespoon at a time to make a smooth butter sauce. Whisk in mashed garlic and season with salt, black pepper, and cayenne pepper. Add the chopped savory and keep warm.

Build a hardwood fire in a kettle grill and allow flames to subside until a bed of hot coals remains.

Kill the lobsters by plunging a knife through the shell behind the head. Twist off the claws, tail, and body. Split the tails lengthwise into equal halves. Separate the knuckles from the claws. Lightly drizzle lobster pieces with olive oil and toss to coat.

Remove 1 shell from each of the oysters, clams, and mussels. Working in batches, place a few of each variety of shellfish, including lobster, on the grill, shell-side down. Sprinkle lightly with salt and spoon a small amount of butter sauce onto each shell. Baste the lobster tail meat with the sauce. As the shellfish cook, the sauce will begin to simmer in the shells. Avoid overcooking. Serve outdoors on platters with lemon wedges and crusty bread.