When Mario Batali and his friends arrived at Cambados, a coastal village in Galicia, they were put to work harvesting clams. Later at the Vionta Winery, just outside Cambados, Mario built a fire from dried grapevines and corncobs—"for a bit of sweetness"—and grilled lobsters and navajas (razor clams).

September 2008


Credit: © Quentin Bacon

Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Light a grill. Bring a large pot of water to a boil and fill a large bowl with ice water. Plunge the lobster into the boiling water head first and cook for 2 minutes. Using tongs, transfer the lobster to the ice water to cool; drain and pat dry. Place the lobster on a work surface and, using kitchen shears, cut down the center of the underside from tail to head to break through the shell. Using a heavy knife and a kitchen mallet, cut the body in half. Remove both claws.

  • Set the lobster, cut side up, on a rimmed baking sheet and add the razor clams. Drizzle with 2 tablespoons of the olive oil and 1 tablespoon of the vinegar. Grill the lobster claws, turning occasionally, for 5 minutes. Add the lobster halves, cut side up, and the razor clams to the grill. Cover and grill over high heat until the lobster meat is almost opaque and the clams are beginning to open, about 3 minutes. Turn the lobster halves and claws and continue grilling until the lobster meat is lightly charred and cooked through and the razor clams are open and the juices are bubbling, about 5 minutes longer.

  • Transfer the lobster and clams to a platter and drizzle with the remaining 2 tablespoons of olive oil and 1 tablespoon of vinegar. Season with salt and garnish with the parsley. Serve with lemon wedges.

Suggested Pairing

Godello is one of Spain's less well-known white grapes, but it's a great partner for seafood, particularly lobster; its lemony flavors are backed by a medium-bodied texture that gives the wine enough substance for rich shellfish.