In a large wide skillet or shallow pot over medium heat, melt 2 tbs butter. Add minced garlic and chopped shallot; sauté until fragrant and translucent, about 1–2 minutes.

Add white wine and bring to a simmer. Add clams, cover, and cook 6–8 minutes, shaking the pan once or twice, until clams open. Discard any that do not open.

Stir in remaining 2 tbs butter, lemon juice and zest, chopped parsley, salt and pepper. Spoon braising liquid over clams and keep warm until assembly.

Grilled Lobster Tails

Prepare lobster tails: using kitchen shears, cut through the top shell lengthwise and gently lift the meat out, keeping it attached at the base; rest meat on top of shell (butterfly). Pat dry.

In a small bowl combine melted butter, olive oil, minced garlic, paprika, salt and pepper. Reserve about 2 tbs for basting during grilling.

Heat a gas grill or grill pan to medium-high (about 425°F/220°C). Brush lobster meat lightly with olive oil to prevent sticking.

Place lobster tails shell-side down and meat-side up on the grill. Cook 6–8 minutes until meat is opaque and lightly charred, basting once or twice with the butter mixture. Internal temperature should reach 140–145°F. Remove from grill and brush with reserved butter and serve with lemon halves.

Seared Scallops

Pat scallops very dry with paper towels. Season both sides with salt, pepper and a little lemon zest.

Heat a large stainless-steel or cast-iron skillet over high heat until smoking slightly. Add 2 tbs olive oil and swirl to coat.

Place scallops in the pan spaced apart. Sear without moving for 1.5–2 minutes until a golden-brown crust forms. Flip and add 2 tbs butter; spoon melted butter over scallops for another 1–1.5 minutes until just cooked through. Transfer to a warm plate and keep warm.

Garlic Lemon Shrimp

Pat shrimp dry and season with salt and pepper.

In a large skillet over medium-high heat, warm 1 tbs olive oil and 2 tbs butter. Add minced garlic and red pepper flakes; cook 20–30 seconds until fragrant.

Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Squeeze lemon juice over shrimp and toss with chopped parsley. Remove from heat and keep warm.

Spicy Crab Dip

Preheat the oven to 375°F (190°C). In a mixing bowl, combine room-temperature cream cheese, mayonnaise, sour cream, Dijon mustard, hot sauce, Parmesan, Monterey Jack, paprika, cayenne, lemon juice, salt and pepper. Mix until smooth.

Gently fold in lump crab meat and most of the sliced green onions, reserving a small amount for garnish. Transfer the mixture to a shallow ovenproof dish (about 8" round).

Top with an additional sprinkle of grated cheese if desired. Bake 15–18 minutes until bubbly and lightly golden on top. Garnish with reserved green onions and serve hot.

Grilled Sourdough & Assembly

Brush both sides of sourdough slices with olive oil. Grill on a hot grill or grill pan 1–2 minutes per side until char marks appear and bread is crisp. Rub lightly with cut lemon halves while warm and sprinkle with flaky sea salt.

To assemble the Fire-roasted Seafood Tower: on a large serving platter or tiered stand, arrange components in sections — place braised clams (with some of their broth) in a shallow bowl, nestle grilled lobster tails, scatter seared scallops and garlic lemon shrimp, and set the hot baked spicy crab dip in the center. Surround with grilled sourdough slices and lemon wedges. Garnish with chopped parsley and extra lemon wedges.

Serve immediately, providing small forks, crab picks and extra melted butter or reserved braising liquid for dipping.