- 6 lobster or crayfish tails
- 12 fresh clams, soaked overnight
- 12 large shrimp in their shells
- 12 mussels, scrubbed and soaked
- 12 baby octopus
- 12 oysters
- 12 sea scallops
- 1 cup olive oil, plus more for grilling
- 6 garlic cloves
- Lemon wedges, to serve
Cut the lobster tails in halves. Pry the clams open and remove the top shell. Slit through the shrimp shells along the backbone and remove the intestinal vein. Prepare a fire in a grill to a high heat. Arrange the seafood on a grill rack and sprinkle with olive oil. (Octopus and crayfish tails should take about 10 minutes; mussels, clams and shrimp, about 5 minutes; scallops and oysters, 2 minutes. Discard any mussels that do not open.) Transfer to a large platter when cooked and keep warm.
Mash the garlic well and place in a mixing bowl. Slowly add the olive oil, whisking briskly to a smooth, thick emulsion like mayonnaise. Season with salt and pepper to taste. Serve the seafood with garlic mayonnaise and lemon wedges.
Recipe reprinted by permission of Cooking.com. All rights reserved.
nutrition information per serving
710 calories; 42g total fat; 292mg cholesterol; 966mg sodium; 12g carbohydrates; 0g fiber; 68g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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