Shellfish Mixed Grill
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Butter (melted)1
SaltDirections:
1
Light a grill or preheat a grill pan
2
Arrange your grill so about half is set to high heat and half is set to moderate
3
Soak 6 to 8 bamboo skewers for about 15 minutes
4
Twist off the lobster claws and use the base of a knife handle or a mallet to crack them
5
Arrange the lobster on a baking sheet and brush the cut sides of the bodies with some of the melted butter; season lightly with salt and pepper
6
Thread 3 to 4 shrimp on each of the skewers, brush with olive oil, season with salt and pepper and add them to the baking sheet
7
Grill the lobster claws over moderate heat, turning occasionally, for about 5 minutes
8
Add the lobster bodies to the hot side of the grill cut side down; grill just until the meat just starts to brown, about 3 minutes
9
Flip the lobster and transfer it to the cooler part of the grill with the claws
10
Generously brush the bodies with more butter and close the lid
11
Grill until cooked through, about 5 minutes longer
12
Transfer the bodies and claws to a platter
13
Meanwhile, arrange the clams on the hot part of the grill, close the lid and grill until they pop open, 5 to 7 minutes
14
As each opens, transfer it to a bowl, trying to keep as much as the juice as possible
15
Grill the shrimp over high heat until light brown grill marks form, 2 to 3 minutes
16
Flip and grill for 2 to 3 minutes longer, until cooked through
17
Transfer to the platter with the lobster and serve all of the seafood with the sauces
18
Light a grill or preheat a grill pan
19
Arrange your grill so about half is set to high heat and half is set to moderate
20
Soak 6 to 8 bamboo skewers for about 15 minutes
21
Twist off the lobster claws and use the base of a knife handle or a mallet to crack them
22
Arrange the lobster on a baking sheet and brush the cut sides of the bodies with some of the melted butter; season lightly with salt and pepper
23
Thread 3 to 4 shrimp on each of the skewers, brush with olive oil, season with salt and pepper and add them to the baking sheet
24
Grill the lobster claws over moderate heat, turning occasionally, for about 5 minutes
25
Add the lobster bodies to the hot side of the grill cut side down; grill just until the meat just starts to brown, about 3 minutes
26
Flip the lobster and transfer it to the cooler part of the grill with the claws
27
Generously brush the bodies with more butter and close the lid
28
Grill until cooked through, about 5 minutes longer
29
Transfer the bodies and claws to a platter
30
Meanwhile, arrange the clams on the hot part of the grill, close the lid and grill until they pop open, 5 to 7 minutes
31
As each opens, transfer it to a bowl, trying to keep as much as the juice as possible
32
Grill the shrimp over high heat until light brown grill marks form, 2 to 3 minutes
33
Flip and grill for 2 to 3 minutes longer, until cooked through
34
Transfer to the platter with the lobster and serve all of the seafood with the sauces