Grilled Lobster Tails and Shellfish with Herb Butter

Posted by Marlenne Maduro on


Serves 4

  • 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
Herb Butter
  • 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.
DIRECTIONS for the lobster tails and shellfish
  • 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