"Chilled seafood towers are boring," says chef David Ochs of Chicago's soon-to-open Maple & Ash. "I wanted to serve an exceptional marinated grilled seafood tower instead, with that smoky smell that turns heads." After briefly cooking the lobsters, langoustines, and scallops flesh-side down, Ochs finishes them on the shell, which allows the meat to poach gently in its own juices. "Because the shell is taking the brunt of the heat from the grill," says Ochs, "it will char, and that's a good thing. You'll really smell it and get a wonderful smoky flavor."