Are you tired of grilling steaks and hotdogs? Throw some shellfish on the grill—shrimp, lobster, clams, oysters, and mussels taste delicious when charred and smoked!
Shellfish cook fast on the barbecue. It also has a delightfully sweet and smoky flavour. Grill your shellfish to perfection with these tips.
Keep the Shell on
Cook shellfish in their shells. The shell preserves the juices of the meat, giving it a great flavour and keeping it from drying out.
Lobster: It is more humane to kill a fresh lobster before grilling it. If you buy frozen lobster, make sure to defrost it in cold water before patting it dry with a paper towel. Then, cut the bodies and tails in half using kitchen shears or a large knife and remove the gills.
Shrimp: You can never go wrong with grilling jumbo shrimp. Before grilling the shrimp, cut them along the middle and devein them with a paring knife. Pat dry with a paper towel after rinsing with cold water.
Clams, Oysters and Mussels: Run these bad boys under cold water and scrub the shells with a firm brush to remove any grit. Any cracked shells or shells that will not open when gently squeezed should be discarded because they are not safe to eat. (Tip: buy extra clams, oysters and mussels since 2-3 of every dozen will probably need to be tossed away.) Remove any beards you find on the mussels. Next, pat them dry.
Prep for the Grill
Preheat the grill to high heat and grease the grate. While the grill is burning up, prep the meat by following these simple steps:
Lobster and shrimp: Brush lobster and shrimp with olive oil or melted butter and season with salt and pepper before grilling. Grill them cut side down until the meat is nicely browned (about 2 minutes for shrimp and 5 minutes for lobster), then flip and brush with extra butter or oil.
Clams, oysters and mussels: There is no need to season clams, oysters, or mussels. Simply place them on the grill with the flattest side down and close the lid until the shells pop open.
Keep an Eye on the Grill
On a barbecue, shellfish can cook in just 4 to 10 minutes (depending on the size and type). Keep a close eye on them and have tongs on the go! If you are not paying close attention, the high temperature can quickly dry out shellfish.
Conclusion
Usually, when people think of grilling, they think of steak. However, one of the best things about the grill is its versatility. You can grill pretty much any food you can find with a bit of know-how—and shellfish is no exception.
Seafood Direct boasts a large selection of mouth-watering shellfish, from salad prawns to king scallops. Stop by our website to stock up on shellfish for your next cookout!
Do you have any questions about our seafood delivery service? Call us at 01472 566000 or write to us at sales@seafooddirect.co.uk. One of our representatives will get back to you shortly!