mixed grill of seafood

Ingredients

• 1 live lobster, about 600g/1lb 5oz
• 1 medium squid (calamari),
• cleaned and prepared
• 1 John Dory (or tilapia), about 350g / 12oz, scaled, gutted, fins and tail trimmed and deheaded
• A couple of slices of monkfish, cut across the tail through the bone, leaving the bone in
• A few raw prawns with the shell on
• Olive oil
  Sea salt and freshly-ground black pepper
  1–2 tbsp herb mixture for grilling
  A handful of flat-leaf parsley,
  finely chopped to garnish
  Lemon wedges and your choice of dressing (see introduction) to serve

Method
Place the lobster on a chopping board. Insert a large, sharp, heavy knife into the cross on the back of the head and cut down towards the tail, cutting it in half. Remove the stomach and the black intestinal tract (if there is one) that may run through the middle of the tail and discard.
Slice the squid from top to bottom, then open it out and make diagonal cuts across it, first one way and then the other, making sure the depth of the cut is halfway through the thickness.
Preheat the barbecue, or the grill (broiler), to hot. (If barbecuing, ensure the flames have died down and the
coals are glowing and covered with white ash before cooking.) Brush all the prepared fish and shellfish with
olive oil, season and sprinkle with the grill mixture.
Gently grill the squid, cut side down over the hot coals, or cut side up under the grill (the squid will curl up on
itself) until golden and evenly charred on the knobbly bits – about five minutes. Gently grill the lobster, flesh side down over the hot coals, or flesh side up under the grill, for five minutes, then turn it over and cook for a further 4–5 minutes – it should be nicely scorched and grilled. Meanwhile, put the monkfish and John Dory on or under the grill and cook until nicely charred – about four minutes on each side. Grill the prawns for 4–5 minutes until pink. Place all the fish on a big platter, sprinkle with parsley and sea salt and serve with a few lemon wedges and your choice of dressing. One of my favourite meals of all time!

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