Fire-roasted Seafood Tower Recipe

Prepare and Cook Clams

In a large wide pot or deep skillet, melt 2 tbs butter over medium heat. Add the minced shallots and cook until translucent, about 2 minutes. Add garlic and cook 30 seconds until fragrant. Pour in the white wine and bring to a simmer. Add the cleaned clams in a single layer, cover, and steam until clams open, about 6–8 minutes (discard any that do not open). Remove clams with a slotted spoon into a warm bowl and keep covered.

Finish Sauce

Reduce the braising liquid by simmering uncovered 2–3 minutes. Remove from heat and whisk in remaining 2 tbs butter, lemon zest and juice, chopped parsley, salt and pepper. Return clams to the pan to coat in the sauce briefly, then transfer to serving dish. Keep warm until plating the tower.

Prep Lobster

Preheat grill to medium-high (about 400°F / 200°C). Pat lobster tails dry and, if not already butterflied, split the top shell with kitchen shears and gently lift meat to sit on top of shell. Brush each tail lightly with olive oil and season with 1 tsp kosher salt and 1/2 tsp black pepper.

Make Garlic Butter

In a small bowl combine melted butter, minced garlic, smoked paprika and lemon juice. Reserve about 2 tbs for basting while grilling.

Grill Lobster

Place lobster tails meat-side down on the hot grill for 3–4 minutes to get grill marks, then turn meat-side up and baste with garlic butter. Continue grilling 3–4 more minutes until meat is opaque and registers about 135–140°F (or firm and no longer translucent). Remove from grill and brush with reserved garlic butter. Cover loosely to keep warm.

Pat Dry and Season

Pat scallops completely dry with paper towels (this is essential for a good sear). Season both sides with kosher salt and black pepper.

Sear Scallops

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add the neutral oil and swirl to coat. Place scallops in the pan with space between them and sear undisturbed 1.5–2 minutes until a deep golden crust forms. Flip, add 2 tbs butter, and cook another 1–1.5 minutes while spooning melted butter over scallops until opaque and just cooked through. Transfer to a warm plate.

Cook Shrimp

In a large skillet over medium-high heat, melt 3 tbs butter. Add the minced garlic and red pepper flakes and cook 30 seconds until fragrant. Add the shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and just curled. Stir in lemon juice and zest, chopped parsley, and season with salt and pepper. Toss to coat and remove from heat. Keep warm.

Assemble Dip

Preheat oven to 375°F (190°C) if you prefer the dip warmed and slightly golden; otherwise serve chilled. In a bowl, combine softened cream cheese, mayonnaise, sour cream, Dijon, hot sauce, garlic powder, smoked paprika, lemon juice, salt and pepper until smooth. Fold in Parmesan, green onions, and lump crab meat gently to keep lumps intact.

Bake (Optional)

Transfer mixture to a shallow ovenproof dish, top with a light sprinkle of extra Parmesan if desired, and bake 12–15 minutes until bubbly and edges lightly golden. Garnish with additional sliced green onions. If serving chilled, refrigerate 30 minutes to meld flavors and garnish before serving.

Grill Bread

Brush sourdough slices lightly with olive oil (and optional melted butter). Grill over medium heat 1–2 minutes per side until crisp and marked. Sprinkle with a little sea salt while warm.

Plate the Tower

On a large platter or tiered stand, arrange components for visual height: place grilled sourdough as a base layer, nestle bowls of spicy crab dip and butter & wine clams, arrange grilled lobster tails in the center, fan seared scallops and garlic lemon shrimp around, and fill gaps with additional clams and lemon wedges. Sprinkle chopped parsley over the entire tower and serve immediately with extra lemon wedges on the side.