The most difficult thing about grilling shellfish is to not play with the lobsters before you cook them. The technique is as simple as throwing them onto the grill. Our recommendation: buy lobster tails instead of the live crustaceans.
A grilled shellfish dinner packs in a lot of flavor with minimum effort.
Ingredients for 2-3:
4 lobster tails
10 clams
10 mussels
1/2 pound new potatoes
2 ears of corn
Fresh seasonal vegetables
Seasoning such as paprika, dried mustard and pepper
2 Tablespoons olive oil
Quartered lemon to serve
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- 1. Soak shellfish for 3-4 hours.
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- 2. Season potatoes and drizzle with olive oil.
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- 3. Lightly seasoned lobster tails spritzed with fresh lemon.
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- 4. Foil the vegetables for a steamed taste.
Directions:
- Soak the fish for 3-4 hours.
- Season with lemon, a sprinkling of olive oil and your favorite seasoning or make your own with paprika, dry mustard, ginger, salt and pepper.
- Warm up grill to 350 degrees.
- Drizzle corn and fresh picked vegetables with olive oil, add seasoning and wrap in foil.
- Cook all food for five to ten minutes. Once the shells of the mussels and clams open they are ready.
- Serve with lemon.
What looks like an involved table setting could not be easier.
Resources:
Plates: Homer Laughlin
Grill: Weber
