Ingredients:

1 large onion, chopped

1 tomato, seeded, peeled and chopped

3 green leeks, slivered

2 medium carrots, peeled and diced

2 cups clam juice

4 tablespoons flour

5 tablespoons butter

1 cup oysters

1 cup shredded lobster

3 cups lobster shells and tails, broken up

Directions:

Sauté onion, tomato, leeks, and carrot in 1 tablespoon of butter until onion turns clear.Add clam juice and lobster shells. Bring to boil, reduce heat and simmer 40 to 45 minutes.Remove shells and discard. Remove most of vegetables and set aside. Strain liquid to remove small bits of shell.

Make a roux using 4 tablespoons butter and 4 tablespoons flour. Cook until it turns light brown. Pour 1/2 of liquid back into oven, whisk well. Add rest of liquid while stirring constantly. Bring to a boil stirring occasionally.Add vegetables, lobster meat and oysters. Simmer 5 to 10 min.

Ingredients:

3 tablespoons sherry vinegar

1 tablespoon balsamic vinegar

2 cloves garlic, minced

2 canned chipotle chiles in adobo sauce, very finely chopped

2 tablespoons adobo sauce

1/2 teaspoon salt

2/3 cup olive oil

Freshly ground black pepper to taste

36 oysters, shucked, on the half shell

1 cup hickory or mesquite chips soaked in water for 1 hour

Directions:

Start the grill. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. Vinaigrette can be made ahead of time and kept chilled.

Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl.

Serves 6