Shellfish Mixed Grill

If you like to mix it up with your seafood, and who doesn’t...then you’ve got to try this thrill from the grill. The trifecta of lobster, butter-brushed and grilled, plus grilled shrimp and clams is enough to make you want to do a triple somersault (if you can that is!).

There’s nothing quite like the smoky flavor of grilled seafood, and this tasty trio can be prepared all at the same time, with three separate sauces you can mix up, too. And if you like to keep it simple, one type of seafood is fine to prepare. Just remember to make sure you have enough of your seafood choice to prepare and share.

Enjoy making this savory, smoky delight from our friends at

broiled lobster tails melted garlic chili butterShellfish Mixed Grill courtesy of, photo by Linda Pugliese

Yield: Makes 4 servings

Active Time: 30 minutes

Total Time: 30 minutes


  • Two 1 ½-pound lobsters, bodies and tails split in half and gills removed (ask your fishmonger to do this for you)
  • 2 tablespoons butter, melted
  • Salt
  • Freshly ground pepper
  • 1 pound jumbo shrimp, peeled and deveined (tails left intact)
  • Extra virgin oil, for brushing
  • 2 dozen littleneck clams, scrubbed
  • 2 large egg yolks
  • Tarragon-Cilantro Salsa Verde*, Sambal-Orange Vinaigrette** and Chorizo-Lemon Butter***, for serving


The garlic-chili butter is the perfect dress-up for the Light a grill or preheat a grill pan. Arrange your grill so about half is set to high heat and half is set to moderate. Soak 6 to 8 bamboo skewers for about 15 minutes.

Twist off the lobster claws and use the base of a knife handle or a mallet to crack them. 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.
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.

Grill the lobster claws over moderate heat, turning occasionally, for about 5 minutes. Add the lobster bodies to the hot side of the grill cut side down; grill just until the meat starts to brown, about 3 minutes. Flip the lobster and transfer it to the cooler part of the grill with the claws. Generously brush the bodies with more butter and close the lid. Grill until cooked through, about 5 minutes longer. Transfer the bodies and clams to a platter.

Meanwhile, arrange the clams on the hot part of the grill, close the lid and grill until they pop open, 5 to 7 minutes. As each opens, transfer to a bowl, trying to keep as much of the juice as possible.

Grill the shrimp over high heat until light brown grill marks form, 2 to 3 minutes. Flip and grill for 2 to 3 minutes longer, until cooked through. Transfer to the platter with the lobster and serve all of the seafood with these sauces:

*Tarragon-Cilantro Salsa Verde

Yeild: Makes ¾ cup

Active Time: 15 minutes

Total Time: 20 minutes


  • 2 tablespoons finely chopped scallion (white and light green parts only)
  • Juice of 2 limes
  • 1 anchovy fillet, finely chopped
  • 1 teaspoon capers, finely chopped
  • 1 ½ cups cilantro leaves finely chopped
  • ¼ cup tarragon leaves, finely chopped
  • 1 medium jalapeño, seeded and finely chopped
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher salt


In a medium bowl, mix the scallion with the lime juice and let stand for 10 minutes. Add the anchovy and capers and mash slightly with a fork. Stir in the cilantro, tarragon, jalapeño and olive oil. Season with salt and serve.

**Sambal-Orange Vinaigrette

Yeild: Makes ½ cup

Active Time: 10 minutes

Total Time: 10 minutes


  • 1 tablespoon sambal oelek chili paste
  • 2 tablespoons fresh orange juice
  • 2 tablespoons rice vinegar
  • ¼ cup grapeseed or other neutral oil
  • ¼ teaspoon kosher salt


In a small bowl, whisk the sambal with the orange juice and rice vinegar. Gradually whisk in the oil and season with salt.
The sambal-vinaigrette can be refrigerated for up to 2 days. Whisk before serving to re-emulsify.

***Chorizo-Lemon Butter:

Yeild: Makes 1 cup

Active Time: 15 minutes

Total Time: 15 minutes


  • 3 ounces Spanish chorizo, finely chopped
  • 1 stick of butter, softened
  • Zest and juice of 1 lemon
  • ½ cup flat-leaf parsley leaves, coarsely chopped
  • Salt


Put the softened butter in a bowl.

In a small saucepan, cook the chorizo over moderate heat until the fat just starts to render, about 2 minutes. Scrape the chorizo and fat into the butter. Add the lemon zest, lemon juice and parsley and use a fork to mix together well. Season with salt, if desired, and serve.

The chorizo-lemon butter can be refrigerated for up to 2 days. Bring to room temperature before serving.