Grilled Seafood Tower

If you want to try a seafood creation that will impress everyone from the sight of it down to the taste of it, try this grilled seafood tower! Now there’s absolutely nothing wrong with a chilled seafood tower, but let’s face it. Been there, done that. Step up your seafood savvy by serving a magnificent grilled seafood tower comprised of a marinated and grilled seafood smorgasbord of lobster, king crab legs, langoustines, clams, mussels, and scallops!

The smoky smell of seafood grilling and marinating is intoxicating enough, but when you realize that you’re going to have the ultimate privilege to actually taste it, the anticipation builds exponentially. Grilling seafood on the half shell allows the meat to gently poach in its own juices. The char that appears on the half shell takes the brunt of the grilling heat, but gives off a deliciously smoky aroma.

When you serve this up as an appetizer for a late summer outdoor party, your guests will be impressed with layer and every bite. So make sure you prepare enough seafood to satisfy everyone. You can easily double up on the seafood quantities if you feel you won’t have enough food. Trust us, there’ll always be someone who didn’t quite get enough of this recipe!

Today’s outstanding recipe is a gem from Saveur:

Serves 10 as an appetizer



Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high).

For the King Crab Legs: Grill legs, turning as needed, until shells are charred and crabmeat is heated through, about 8 minutes. Serve with Seaweed Butter.

For the Lobsters and Langoustines: Bring a large pot of salted water to a boil; cook live lobsters for 5 minutes. Split each lobster in half lengthwise through head and tail. Scoop out and discard the tomalleys. Split langoustines in half lengthwise. Season lobsters and langoustines with salt and pepper and grill flesh-side down until slightly charred, 2–3 minutes for lobster and 1 minute for langoustines. Turn each over and, using a spoon, spread with Seaweed Butter; continue grilling until meat is tender, 3–5 minutes more for lobsters and 1–2 minutes more for langoustines.

For the Clams and Mussels: Grill, turning once, until shells open, about 10–12 minutes for clams and 3–5 minutes for mussels. Transfer to a bowl and toss with Chile Sauce.

For the Scallops: Grill on the half shell, flesh-side down, until browned and partly cooked through, about 3 minutes. Turn over and add 1 tablespoon Coffee Butter; grill until cooked through, basting with butter, about 2 minutes more.


The fact that this outstanding seafood tower is filled with grilled seafood as opposed to chilled, as many are, is unique as well as attention getting. The exceptional grilled and marinated seafood stacked on beds of seaweed sets off smoky aromas that really turn heads and makes mouths water in anticipation!

You can use seaweed or sand to form a bed for any of the shellfish served on the half shell to create a beach-like setting. Another chef’s note is to briefly cook the lobsters, langoustines, and scallops with their flesh side down. They can be finished on the shell, so that the meat can poach a little in its own juices. It won’t hurt the meat because the shell is taking the hit from the heat of the grill. The added char taste really adds a rich, smoky flavor that lingers in the air.

When you’re ready to give this recipe a whirl, order your fresh seafood ingredients from Lobster Gram! We have the largest selection of fresh and frozen lobsters from around the world, along with a vast assortment of other popular delights from the sea, plus tender, juicy steaks, chops, and burgers. We deliver all of it along with our delicious gourmet seafood dinners, side dishes, and desserts right to your door, with no risk and no worries. Give us a try today!