<p>Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.</p>

Grant Crilly

<p>The efficiency of the <a href="https://www.chefsteps.com/guides-tools/diy-wood-fired-neapolitan-pizza-oven-for-less-than-50">DIY backyard brick oven</a> makes it a surprisingly ideal vessel to cook crustaceans using a simple two-step process. The heat is high enough to bring water to a boil to first steam that shellfish. Amp up the fire with more wood and you’ve gone from efficient oven to blazin’ broiler, perfect for finishing the split lobster and crab with lots of herbaceous compound butter.</p>

Wood-Fired Brick Oven Lobster and Dungeness Crab