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1
Prepare grill for cooking.
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2
(If grilling seafood right after pizzas, mound live coals in center and add enough new briquets to evenly cover bottom of grill.
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3
Allow them 15 to 20 minutes to heat up.)
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4
Plunge live lobsters headfirst into an 8-quart pot of boiling salted water.
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5
Cook, covered, 4 minutes from time they enter water (lobsters will be only partially cooked) and transfer with tongs to a colander to drain and cool.
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6
Twist tails off each lobster and break off claws at body, discarding body.
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7
Halve tails lengthwise (including shells) with kitchen shears and lightly crack claws.
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8
(Do not remove tail or claw meat from shells.)
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9
Put clams in a disposable aluminum pie plate and drizzle with 1 tablespoon oil.
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10
Snip shells of shrimp down center of backs with kitchen shears, from wide end down to last tail section, and devein.
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11
Pat lobsters, shrimp, scallops, and fish dry, then brush with remaining 4 tablespoons oil and season with salt and pepper.
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12
Put lobster claws and tails (cut sides up), shrimp, and clams (in pie plate) on rack of grill, 5 to 6 inches over glowing coals, and cover grill.
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13
Cook, turning once, until just cooked through, about 5 minutes for claws (liquid will bubble at open ends), 5 to 6 minutes for tails and shrimp (meat will be opaque), and 6 to 8 minutes for clams, or until opened (discard any unopened ones).
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14
Transfer as cooked to a platter and keep warm, covered.
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15
Put scallops and fish in center of rack and cover grill.
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16
Cook, turning once, until just cooked through and meat is opaque, about 4 minutes for scallops and about 12 minutes for fish.
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17
Transfer with a large metal spatula to platter.
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18
Mound bulgur salad in center of 8 plates and arrange seafood on top and around it.
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19
Spoon over some vinaigrette (serve remainder on the side) and sprinkle seafood and bulgur with pine nuts.
