RECIPE VINEYARD SEA GRILL ooking atthe vineyard is definitely a lesson in “it goes with what it grows with.” Amazing Galician wine, amazing Galician shelfsh, amazing Galician Tandscape—you can’t ask for more. SERVES 4 (Que 24-pouuid lobster 2 pounds razar clams, scrubbed ‘Tokill the lobster, hot firmly on a cutting board with its head toward you, plange a sharp heavy knife into the center ofthe head, and quickly bring the knife down to ‘Acup olive oi the board, splitting the front ofthe lobster in half: turn it 2Ztablespoons red wine vinegat | around and cutit completely in half. Drizzle the lobster ‘Coarse sea salt and clams with half the olive oil and half the vinegar. Place the lobster shel side down over a hot grill fir, then lay the razor clams on the grill. Cook for 8 minutes, then turn and cook for 3 minutes, or until the lobster is opaque through Y: buns Talia parsley, leaves removed and chopped 2lemons, halved outand the clamsare just cooked, Transfer toa platter, drizle with the remaining oil and vinegar, and sprinkle ‘with salt and the parsley. Serve withthe lemons. 7, =