Fire-roasted Seafood Tower Recipe

Clean clams

Rinse clams under cold water and discard any with broken shells. Soak in lightly salted cold water for 20 minutes to expel sand, then rinse again.

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

Pour in 1 cup dry white wine and 1 tbs lemon juice; bring to a simmer and let reduce for 2 minutes.

Increase heat to medium-high, add clams in a single layer, cover, and steam until clams open, about 5–7 minutes. Shake the pan once or twice to redistribute heat.

Once opened, remove clams with tongs into a warm bowl, discarding any that remain closed. Stir in remaining 2 tbs butter, chopped parsley, 1 tsp sea salt, and 1/2 tsp black pepper into the braising liquid. Spoon sauce over clams.

Prepare lobster tails: using kitchen shears, cut down the top shell lengthwise to the base and pry the shell open slightly. Loosen the meat from the shell and lift it to rest on top, keeping the tail attached.

In a small bowl, whisk together 6 tbs melted butter, 2 minced garlic cloves, 1 tbs lemon zest, 2 tbs lemon juice, 1/2 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper.

Brush tails with olive oil and preheat grill (or grill pan) to medium-high (about 450°F / 230°C). Place lobster tails meat-side down for 2 minutes to get grill marks, then flip meat-side up and brush with lemon-butter.

Grill meat-side up until flesh is opaque and registers 140–145°F (about 5–7 minutes depending on tail size). Baste once more with lemon-butter before removing. Keep warm, tented loosely with foil.

Pat scallops very dry with paper towels. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper.

Heat a large heavy skillet (preferably cast iron) over high heat until very hot. Add 2 tbs neutral oil and heat until shimmering but not smoking.

Place scallops in the pan spaced apart. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and add 2 tbs butter, tilting the pan and spooning melted butter over scallops for 30–60 seconds until just cooked through (internal temp ~125°F for tender scallops). Remove to a warm plate.

Season shrimp with 3/4 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes.

Heat 1 tbs olive oil and 2 tbs butter in a skillet over medium-high heat. Add 3 minced garlic cloves and cook 30 seconds until fragrant (do not brown).

Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Add 1 tbs lemon juice and 1 tsp lemon zest, tossing to coat. Remove from heat and stir in 1 tbs chopped parsley.

Preheat oven to 350°F (175°C) if you prefer warm dip; this dip can be served chilled as well.

In a mixing bowl, combine 4 oz softened cream cheese, 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup grated Parmesan, 1 tsp Dijon, 1 tsp hot sauce, 1/2 tsp Old Bay, 1 tbs lemon juice, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth.

Fold in 10 oz picked crab meat gently to keep lumps intact. Transfer to an oven-safe dish if baking.

For warm dip: bake 15–18 minutes until bubbly and golden on top. For chilled dip: refrigerate at least 30 minutes. Garnish with 1 tbs chopped chives before serving.

Brush both sides of sourdough slices with olive oil or melted butter and sprinkle lightly with 1/2 tsp sea salt across all slices.

Grill on a hot grill or grill pan for 1–2 minutes per side until charred lines appear and bread is crisp. Alternatively, toast under a broiler.

Rub the hot grilled bread with the cut side of the halved garlic clove for added aroma; keep warm.

Select a tiered serving stand or large platter. Place the grilled sourdough slices on the bottom tier or around the platter.

Arrange the lobster tails (meat-side up) clustered on one area, spoon a little reserved lemon-butter over them, and place a lemon wedge nearby.

Pile the braised clams in their bowl or on the platter, spooning additional braising liquid over the clams.

Nestle the pan-seared scallops and garlic lemon shrimp in separate sections so each item is easy to pick. Place the warm or chilled spicy crab dip in a small bowl on the platter with a few grilled sourdough slices for dipping.

Garnish the whole tower with extra chopped parsley, remaining lemon wedges, a small bowl of melted butter for dipping, and optional cocktail sauce.

Serve immediately while lobster, scallops, shrimp and clams are hot; provide small forks, seafood picks, napkins, and plates.