Many recipes call for shrimp grilled on skewers, either by themselves or sandwiched between other ingredients. Basting helps here as well, as it will keep the shrimp moist while the other ingredients cook.

Try not to mix the fast-cooking shrimp with another ingredient, such as steak or a hard vegetable like carrots, and expect everything to cook at the same time. Your shrimp will be terribly overdone by the time the other items are ready, so consider your kabob ingredients carefully. A little blanching or precooking might be the answer.

Metal skewers will cook shrimp more quickly because of the hot metal; bamboo might be a better option if other ingredients are sharing the same brochette.

Scallop s — Of the two types of scallops, i t’ s the sea scallop that usually finds its way to the grill. Harvested on both coasts, the part we eat is the muscle that opens and closes the shell, although other cultures enjoy the roe as well. Sea scallops are produced commercially and are available in a number of sizes. They have a sweet flavor that can stand on its own or blend well with other ingredients. Recipes calling for scallops to be wrapped in bacon and grilled are a favorite of restaurant chefs not only for the delightful combinations of flavors, but also because the fat in the bacon provides moisture.

Like shrimp, scallops benefit from basting, marinating, quick grilling over high heat, and a slight undercooking on the grill. As is the case with all seafood, making sure the grate is properly cleaned and oiled before heating is the key to perfectly grilled shellfish.

Lobste r — The king of the crustaceans has no equal. It is also one of the most expensive due to the labor-intensive nature of harvesting them. Though traditionally served boiled or steamed, Maine lobster takes on a different realm of flavors when simply basted with butter and grilled.

The roe, or egg sack, of female lobsters is technically called the coral , and is prized as an ingredient in and of itself in sauces and compound butters. The tomalley , or the liver, is not utilized as much in the United States but is also edible.

Live lobsters should be killed quickly and cleaned of the large intestinal vein. Crack the claws and knuckles and pull out the meat. Remove the flange of cartilage in each claw. I t’ s best to save the knuckle and claw meat for other uses and just concentrate on the tail for the grill.

Lobster tails can be grilled whole, butterflied, or cut into medallions and skewered on brochettes with other shellfish, meat, or vegetables. Frequent basting is