Great Seafood On The Grill

Morton's Steakhouse Co-Founder Shares Secrets; Lobster, Anyone?!

(CBS) 

Grilled Whole Maine Lobster with Drawn Butter and Wasabi Mayonnaise

2 - 2-1/2 lbs. Whole Live Maine Lobsters
2 Tbls. Olive oil
To taste Fresh ground black pepper (optional)
8 ounces Salted butter
1/2 cup Heavy mayonnaise
2 tsp. Wasabi powder
1 tsp. Fresh lemon juice
1 bunch Fresh parsley
2 each Lemons

Begin by submerging the lobsters into a pan of ice water. Leave them in for about 15 minutes. (This humanely kills the lobster while keeping the meat relaxed. The lobster goes to sleep and never wakes up.)

When the lobster is ready, carefully split the lobster lengthwise from nose to tail. Remove the stomach sack near the head of the lobster and clean out any Tomalley. With the back of a heavy knife, crack the claws of the lobster.

Brush the meat side of the lobster halves with olive oil and season with black pepper if desired. Place the lobsters, meat side down, onto the hot grill. Cook for about 3 minutes.

Turn the lobster halves over, move them to the edges of the grill, (cooler) and cover the grill and cook approx. 12 to 15 more minutes, brushing the meat with melted butter a couple of times as it cooks.

Meanwhile, place the butter in a small pan and melt it.

Place the mayonnaise, Wasabi powder and lemon juice into a small mixing bowl. Whisk the together until smooth.

Place the cooked lobsters on a platter and garnish with fresh parsley and lemon quarters. Serve the melted butter and Wasabi mayonnaise along with the lobster.

Grilled Sea Scallops with Apricot Chutney

1/2 cup Apricot preserves
1/4 cup Strained horseradish
1 tsp. Freshly cracked, whole black pepper
12 each Large Sea Scallops
2 Tbls. Olive oil
1 tsp. Salt
1/2 tsp. Ground white pepper
1/4 bunch Parsley
1 each Lemon

Place the apricot preserves in a small mixing bowl. Add the Strained horseradish and the fresh cracked pepper. Blend well with a wire whip. Set aside.

Pull the side nerve off of each scallop.

In another small mixing bowl, place the scallops and olive oil. Toss the scallops and oil until coated. Season the scallops with the salt and white pepper and toss again.

Place the scallops onto a clean, hot grill. Cook for approx. 2 minutes depending on how large the scallops are. Rotate each scallops ¼ turn and cook for another 2 minutes. Turn the scallops over and cook for approx. 3 - 4 more minutes. You want the scallops to be cooked through but still slightly opaque in the center.

Place the scallops on a platter, garnish the plate with parsley and lemon wedges. Serve the chutney on the side.