- 2 large lobster tails, approximately 8-10 ounces each, split lengthwise
- 1 lb of mussels, scrubbed
- 1 lb of little necks, scrubbed
- 2 lemons, halved
- Oil for brushing
- 6 tablespoons of butter
- 1 large shallot, minced
- 2 tablespoons of chopped fresh parsley
- 2 scallions, sliced thin
- 1 tablespoon fresh thyme leaves
DIRECTIONS for the herb butter
- In a small saucepan, over medium heat, melt the butter.
- Add shallots and cook until translucent.
- Add the herbs and season with salt and pepper.
- Set aside until the seafood is ready.
- Preheat grill to medium high heat.
- Brush the cut side of the lobster tails and lemon with oil and season with salt and pepper.
- Grill the tails cut side down for approximately 5-7 minutes until dark grill marks have formed. Flip and continue to cook for another 4-5 minutes until flesh is opaque and temperature reaches 145 degrees.
- Remove lemons once dark marks have formed and add to a serving platter.
- Add the shellfish to the grill and cover. Cook for approximately 5-7 minutes. Checking occasionally until the shellfish starts to open. As shellfish open, remove with tongs and add to the serving platter. NOTE: Mussels will cook faster than the clams.
- Continue to cook remaining shellfish for about 5-10 minutes more, discard any that remain unopened.
- Pour the butter sauce evenly over the plattered shellfish. Serve immediately. Squeeze lemon halves over the shellfish if desired.
Recipe by Josh Cellars
Wine Pairing Suggestions: Josh Sauvignon Blanc