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Mixed Shellfish
Grill
Chef Sam Hayward of Fore Street Grill – Portland,
ME
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
- 1 1/2 sticks (6 ounces) unsalted butter
- 12 cloves garlic, peeled
- 1 cup dry white wine
- 4 Tablespoons cider vinegar
- Sea salt and black pepper, to taste
- Pinch of cayenne pepper
- 2 teaspoons summer savory, finely chopped
- 2 live Maine lobsters, about 1 pound
- 12 Atlantic oysters
- 24 medium blue mussels
- 24 littleneck clams
- Lemon wedges, for garnish
Method:
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.
Wine Pairing:
A Californian Sauvignon Blanc, such as the Porter Creek Sauvignon
Blanc 2002
Note:
Besides the shellfish listed, all of which are common in New England
markets, any number of regional shellfish may be used, including
shrimp, langoustines, and spiny lobster. Although they don’t
have shells, cephalopods such as squid, cuttlefish, and octopus
would also be great.
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