Seafood Grill

99-16

Butter Sauce

2 pounds Whole butter
6 each Fresh lemon, cut in half, seeded and juiced
1 ounce Oregano leaves
¼ ounce Thyme leaves
¼ ounce Basil leaves, chiffonade
4 each Yellow Onion, sliced into rings
1 ounce Garlic, peeled and minced
Stax's Seasoning to taste

Seafood

2 each Fresh Live Maine Lobster, cut in half
4 each Soft shell Crabs, cleaned
12 each Topneck or Cherrystone Clams, cleaned
12 each Oysters, in the shell
12 each Shrimp, U-10 peeled and deveined
Filets of fish, which can include: Salmon, Tuna and Swordfish, cubed

If you choose to use mesquite chips, soak them in water for an hour, then add them to the chip box in the gas grill, or mix them in with the charcoal in a regular grill.
To prepare the butter sauce: In a saucepan, melt the butter and then add the lemon juice, fresh chopped herbs and onion and garlic. Keep the sauce warm to use as a marinade and basting sauce.

Lobster: Remove the claws and crack the shell. Place some of the butter sauce in the cracked claws and place on the hot grill first. With the remaining body and tail, cut in half and brush the meat side with the butter sauce and place meat side down on the grill.

Shrimp: On bamboo skewers that have been soaked in water, skewer the shrimp or skewer shrimp alternating with large pieces of mushroom, tomato, onion, lemon and peppers. Brush the butter sauce on the shrimp and set aside and allow marinating briefly. Place the skewers on the grill and cook on each side.

Oysters and Clams: Place the live oysters and clams on the grate of the grill and allow steaming. The shells will open when the cooking process is finished.

Tuna and Swordfish Steaks: Brush the fish steaks with the butter sauce and season with Stax's seasoning. Place on the grill and cook until the fish is firm and flaky.

Salmon: Brush the fillets with olive oil and season with Stax's seasoning. Place on the grill and cook until firm. Just as the cooking process is completed, brush the fish with Bar-B-Que sauce.