Grilled Shellfish with Spicy Herb Butter

serves 4

​

This is a super simple way to grill shellfish or really any kind of fish. Then drizzle on and dip into

the spicy, herby butter. Very simple and very delicious! Feel free to mix and match any soft

herbs depending on what you have on hand.

​

4 four ounce frozen lobster tails (can defrost overnight in the fridge or run under cool water)

12 large dry pack sea scallops

12 colossal (U8-U10) shrimp, shells on and deveined

​

olive oil

salt/pepper

2 sticks unsalted butter

2 teaspoons sweet smoked paprika

1 teaspoon ancho chili powder

1 tablespoon crushed calabrian chili pepper

1 clove garlic, minced or pressed

1 tablespoon capers, chopped

1 tablespoon cilantro

1 tablespoon italian parsley

1 tablespoon mint

1 tablespoon tarragon

1 tablespoon thyme

zest of two lemons

2 lemons, cut in half

​

​

To par-boil the lobster….

​

Bring a large pot of salted water to a boil and prepare an ice bath in a large bowl. Add the

lobster tails to the boiling water and cook for 8 minutes, then remove to the ice bath to stop the

cooking process. Let sit until chilled. Using kitchen shears, cut the lobster in half lengthwise

through the underside, then use a knife to cut through the meat and the shell. Devein.

Use two parallel skewers to thread 4 or 5 scallops, then repeat with the remaining scallops on

additional skewers. Repeat the same process with the shrimp. Thread 4 lobster tail halves on a

set of skewers and repeat with the remaining lobster tail halves. Refrigerate until ready to grill.

Melt the butter in a sauce pan or in the microwave, add the paprika, chili powder and calabrian

chili. Set aside.

​

Combine the garlic, capers, herbs and lemon zest in a small bowl. Add half of the herb mixture

to the melted butter mixture. Reserve the rest to sprinkle over the fish.

Heat a grill to medium high heat. Make sure the grill is clean and spray with cooking spray.

Drizzle all your skewered seafood with olive oil and salt/pepper. Place on grill with lemon halves

flesh side down.

 

Grill all until the lobster is heated through and the shrimp and scallops are cooked

through..about 3 minutes per side.

Remove to a large platter, drizzle about half of the butter/herb mixture over all, squeeze the

grilled lemon halves over the top, sprinkle with the remaining fresh herbs. Serve the additional

butter on the side for dipping.