What better way to enjoy the summer months than enjoy delicious seafood on the grill.

Method

1. Heat a medium sized pan, add shallots and chilli sweat for 30 seconds.
2. Add garlic thyme and bay leaves and toss pan gently, add the lobster and prawns and cook for 2 mins.
3. Add white wine and clams and cook for a further 2 – 3 mins.
4. Add the mussels and cook until all mussels and clams are open.
5. Pour in the wine cover immediately with lid and leave for 90 seconds.
6. On a baking tray place the tomatoes on the vine and drizzle with olive oil
7. Place in oven 430F / 220C for 5-6 min until tomatoes start too burst.
8. Once the clams start to open add, extra fine capers, and parsley.
9. Toss pan to ensure all are combined.
10. Remove from heat and add extra virgin olive oil stir in and season with black pepper.
11. Place clams into serving bowls.
12. Remove tomatoes from oven and place on the side of bowls.
13. Garnish with fresh chervil and crusty bread.