October 23, 2014

Easy Lobster “Boil” on the Grill

Recipe: Eric Vellend

You could serve cocktail sauce and aioli with this dish, but nothing beats dipping the seafood into the liquid it was cooked in, a heavenly emulsion of wine, butter and briny shellfish juices. If you don’t have a big enough pan, buy a large foil one.


  •  3 live lobsters (11⁄2 lb. each)
  • 3 lb. clams, scrubbed
  • 2 lb. mussels, scrubbed
  • 1 cup dry white wine
  • 1⁄2 cup unsalted butter, melted
  • Lemon wedges and plain baguette, for serving


Yield: Serves 6

  1. Fill large pot with 2″ salted water. Bring
to boil over high heat. Working one at a time, add live lobster, cover and cook 3 minutes. Transfer to large bowl of ice water. Drain.
  2. Remove tails from cooked lobsters. Split in half lengthwise with heavy chef’s knife. Detach claws with knuckles from bodies. Freeze bodies for future stock. Cover and refrigerate tails and claws for up to 8 hours.
  3. Preheat grill to high. Clean grate. Rinse clams and mussels in several changes of cold water. Discard any open specimens. Place wine in large pot over high heat. When it comes to boil, add clams. Cover and cook 3 minutes. Pour clams with broth into large roasting pan or foil pan. Add mussels. Place lobster pieces on top. Drizzle with melted butter. Cover pan tightly with foil.
  4. Place covered pan on grill. Close lid of grill. Cook until clams and mussels have opened, and lobster is cooked through, 15 to 20 minutes. If any clams or mussels haven’t opened, put them directly on the grill. If they remain unopened after 2 minutes, discard. 5. Transfer seafood to serving platter. Ladle some broth over seafood. Serve seafood with lemon wedges and more broth for dipping. Serve baguette for mopping up extra broth.

Michael Graydon and Nikole Herriott


House & Home July 2014