CAJUN SEAFOOD GRILL

Cajun Butter: Stir melted butter with lemon juice, Fish and seafood rub, garlic and cayenne pepper; keep warm. 

Halve or quarter mini potatoes, depending on size; place in microwave-safe bowl and add 1/2 cup water. Microwave on High, stirring twice, for 6 to 8 minutes or until just fork tender. Drain well; toss potatoes with red pepper and 2 tbsp of the Cajun Butter. 

Wrap corn in clean, damp kitchen towel; microwave for 4 minutes. Cut each cob into 4 or 5 rounds. Arrange on plate with sausages. 

Remove lobster meat from shells and cut into bite-sized portions; toss with 3 tbsp Cajun Butter and set aside. Toss shrimp with 2 tbsp Cajun Butter in separate bowl; set aside. 

Place 1 or 2 large, well-greased grilling trays or baskets (depending on size) on preheated medium grill. Add potatoes and peppers to grill tray; close lid and grill, turning occasionally, for 8 minutes. Add sausages and corn; cook, basting with some of the remaining Cajun Butter and turning occasionally, for 5 to 8 minutes or until marked and tender. Place on large platter and keep warm. 

Add shrimp and lobster, spreading out evenly on grill tray. Grill, turning as needed, for 4 to 6 minutes until lobster is just heated through and shrimp are pink. 

Carefully transfer to platter with potato mixture. Garnish with parsley, chives and lemon wedges. Serve with remaining Cajun Butter (rewarmed as needed). 

Tips: The freshly steamed lobsters will continue to cook, so they need to be cooled quickly if you aren’t preparing the recipe as soon as you arrive home. Before unloading the rest of your groceries, quickly transfer the lobster to an ice water bath for 15 minutes; store in the refrigerator for up to 1 day. 

If you don’t have a grill tray or basket, line the grate with nonstick grill mats or greased aluminum foil then transfer the food from the grill to a warm serving platter. Add some trimmed asparagus to the grill along with the seafood for a pop of colour and extra vegetables.