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 sea scallops
1 cup olive oil
6 garlic cloves
lemon wedges, to serve
Cut lobster tails in halves. Pry the clams open and remove top shell. Slit through shrimp shells along backbone and remove intestinal vein. Prepare a fire in a grill to a high heat. Arrange 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 garlic well and place in a mixing bowl. Slowly add olive oil, whisking briskly to a smooth, thick emulsion like mayonnaise. Season with salt and pepper to taste. Serve seafood with garlic mayonnaise and lemon wedges.
- per Serving
- serves 6
- Fat. Total
- % Cal. from Fat