When people think grilling, it’s typically steak that comes to mind. But one of our favorite things about the grill is its versatility. With a little bit of know-how, you can grill just about any food you can find, and seafood is no exception. Grilling seafood is an easy, quick way to enjoy the ocean’s bounty.
Clams and Mussels
Grilling these bad boys is super easy. Get your grill super hot, and then you can put your shellfish right on the grate. Close the lid, and wait! No need to turn them or touch them. Mussels and clams will both take between five and ten minutes to cook. When they begin to open up, they’re ready to eat. If you have any clams or mussels that don’t open, discard them -- they’re not safe to eat.
Shrimp, Prawns and Scallops
Rinsing and drying shrimp and scallops is going to be a crucial part of the process here. You’ll need to wash the seafood to remove any moisture buildup that happens throughout the packing and transporting process. Once washed, make sure to pat them all very dry. The more extra water that’s on the outside of the protein, the harder it’s going to be to achieve a nice brown crust.
Once your scallops and shrimp are washed and dried, put them on a preheated, medium-hot grill. These types of proteins tend to overcook very quickly, so keep a keen eye on them. The shrimp will be ready when they begin to turn pink and opaque -- about three minutes on each side. The scallops will take a bit longer, about five minutes on each side, and are ready when they become a bit more firm and white in color.
Grilling lobster takes a few more minutes than crab or scallops, but it’s worth the wait. Make sure to clean and dry your lobster, even if you’re grilling in the shell. You want to aim for about 250 degrees on the grill for lobster, as it can be a bit more delicate than other types of protein. Place the lobster bottom side down on the grate, but make sure not to cook it directly over the coals. Instead, you want to find a more gentle, cooler spot on your grill. Close the lid and cook until the shell turns a bright red color. This should take about ten minutes, but it depends on the size of the lobster, so make sure to keep a watchful eye on it.
There you have it. Although a nice, juicy steak is never far from our mind, we like to have options. It’s easy to cook shellfish on the grill, and we find the charred, smokey flavor plays incredibly well off the delicate nature of seafood. We encourage you to experiment with the techniques we’ve gone through! Throw some lemon juice or your favorite seasoning on before cooking -- see what works best for you, and most importantly: have fun with it!