Shellfish Grill Recipe

A sizzling seafood medley fresh off the grill brings the coast to your backyard. With its smoky aromas, tender textures, and vibrant presentation, this shellfish grill recipe is a celebration of the ocean’s finest treasures—all kissed by open flame.

Ingredients Breakdown

This recipe assembles a luxurious combination of seafood, each element bringing its own texture and flavor to the grill. Whole lobsters provide dramatic presentation and succulent, meaty tails. Dry sea scallops offer a silky texture and mild, sweet profile that sears to a golden crust. Jumbo Gulf shrimp, with their firm bite and slightly briny taste, complement the ensemble. Littleneck clams and PEI mussels add briny bursts and are perfect for soaking up smoky compound butter as they steam open on the grill.

The heart of the flavor lies in the smoky compound butter. Made from softened, lightly salted butter blended with hickory seasoning, lemon juice, and fresh parsley, it infuses everything it touches with richness and layered complexity. It clings beautifully to shellfish, caramelizing slightly under heat and intensifying the dish’s savory depth.

Supporting the seafood are vibrant add-ons like finely diced shallots, which bring aromatic sharpness to the final toss of shellfish, and sweet Jersey corn, blanched and grilled to perfection, absorbing the butter’s smokiness while adding natural sweetness and color to the plate.

Step-by-Step Grilling Guide

Start by preparing each element for the grill. Halve the lobsters lengthwise, exposing the tail meat for even cooking, and gently crack the claws to ensure the heat penetrates without drying them out. Devein the shrimp but leave their shells intact—they protect the flesh and retain flavor during grilling. Rinse and scrub the clams, and clean and debeard the mussels thoroughly to remove grit and prepare them for high heat. Corn should be blanched briefly to soften before grilling.

To create the compound butter, allow the butter to soften completely. Blend it with the hickory seasoning, fresh lemon juice, and finely chopped parsley using a mixer or spatula. The goal is a uniform, spreadable mixture that’s aromatic and slightly tangy, with flecks of green throughout.

When the grill is hot and ready, begin with the larger items. Lobster halves go shell-side down, with scallops, shrimp, and corn following. Baste each generously with compound butter throughout the grilling process. Clams and mussels should be placed directly on the grates—once their shells open, they’re done. Transfer them immediately to a bowl, toss them with more butter and diced shallots, and serve steaming hot.

Basting continuously creates multiple layers of flavor as the butter melts, chars, and mingles with the natural juices of each shellfish, resulting in a savory glaze that’s rich, smoky, and irresistible.

Recipe Tips & Frequently Asked Questions

How to avoid overcooking delicate shellfish:
Use a hot grill to sear quickly, and remove shellfish promptly once done. Clams and mussels should be taken off the heat as soon as they open to avoid becoming rubbery.

The importance of using dry scallops over wet-packed:
Dry scallops sear better and develop a golden crust. Wet-packed scallops retain excess moisture and may steam instead of grill.

Simple tricks for keeping lobster claws juicy on the grill:
Crack the shell lightly to help heat circulate, but leave the meat inside protected. Basting frequently also helps retain moisture.

Best practices for managing grill temperature with mixed seafood:
Create heat zones—direct heat for lobster and scallops, indirect for shrimp and shellfish. Monitor closely, as seafood cooks quickly and requires constant attention.

Can I make the compound butter in advance?
Yes. Prepare it up to a week ahead and store it chilled. It can also be frozen in logs and sliced as needed.

How do I know when each type of shellfish is perfectly cooked?
Shrimp turn pink and opaque, scallops become firm with browned edges, and clams or mussels open fully. Discard any bivalves that stay shut after grilling.

What’s a good substitute if I can’t find PEI mussels or littlenecks?
Manila clams, cockles, or blue mussels work well. Just ensure they’re fresh and thoroughly cleaned.

Can I cook everything on a stovetop grill pan if I don’t have an outdoor grill?
Yes, though space is limited. Cook in batches, and use a lid or foil tent for the clams and mussels to mimic steam from the grill.

What to Serve With This Recipe

Rustic bread or garlic baguette slices are ideal for sopping up any leftover smoky butter. A charred flatbread brushed with oil and herbs also makes a hearty side.
Balance the seafood’s richness with a bright citrus-dressed green salad—peppery arugula, shaved fennel, and orange segments bring freshness and contrast. A chilled cucumber and tomato salad also pairs beautifully.
Starchy sides like roasted new potatoes or herbed couscous complete the meal, while charred seasonal vegetables such as zucchini, bell peppers, or asparagus add color and texture.
For drinks, crisp white wines like Sauvignon Blanc or Albariño complement the seafood’s brininess and the butter’s smokiness. A citrusy pale ale or sparkling lemonade can also provide a refreshing balance.

Creative Twists and Variations

To bring heat to the butter, add a pinch of crushed red pepper, a spoonful of chipotle in adobo, or even a swirl of harissa. These small additions transform the flavor into something bold and fiery.
If parsley isn’t your herb of choice, try swapping it for tarragon for an anise-like note, cilantro for a fresh pop, or dill for a grassy lift that pairs especially well with shellfish.
Vary the shellfish depending on availability—king crab legs, blue crabs, or razor clams are excellent additions. Prawns or langoustines can substitute for shrimp with luxurious results.
For a surf-and-turf twist, add grilled steak tips, spicy sausage links, or even lamb skewers. The smoky butter ties it all together into one cohesive and indulgent platter.

This grilled shellfish platter brings together ocean-fresh flavor, smoky depth, and buttery richness in one unforgettable feast. It’s a showstopping centerpiece that’s easy to scale up for gatherings or prepare as a special weekend treat.
Whether served at a beachside dinner or backyard celebration, this dish offers a satisfying blend of textures and flavors that will leave guests reaching for seconds—and maybe licking their fingers too.

Ingredients

Smoky Compound Butter:

2 lb. lightly salted butter, softened
¼ cup Wright’s Hickory Seasoning
Juice of 1 lemon
4 tablespoons fresh parsley, finely chopped and squeezed dry

Mixed Shellfish:

2 whole lobsters
12 jumbo Gulf white shrimp, deveined with shells on
1 lb. dry sea scallops
1 lb. littleneck clams, scrubbed clean
1 lb. Prince Edward Island mussels, cleaned and debearded
2 tablespoons finely diced shallots
4 Jersey corn on the cob, blanched

Instructions

Smoky Compound Butter:

Let the butter come to room temperature until soft and pliable. Transfer it to a stand mixer fitted with the paddle attachment. Add the hickory seasoning, freshly squeezed lemon juice, and chopped parsley. Blend everything on low speed, pausing to scrape down the sides of the bowl periodically. Continue mixing until all ingredients are evenly combined into a smooth, fragrant butter.

Mixed Shellfish:

Split the lobsters lengthwise down the center and gently crack the claws to allow the heat to penetrate. Prepare the shrimp by removing the vein but keeping the shells intact for added flavor and protection during grilling.

Brush the prepared compound butter generously over the lobsters, shrimp, scallops, and corn. Set each item directly onto a preheated grill and continue basting with more compound butter as they cook to enhance flavor and moisture.

Arrange the clams and mussels directly on the grill grates. As soon as the shells pop open, transfer them immediately to a large bowl. Add a few tablespoons of the smoky butter and the diced shallots, then toss gently to coat and serve while hot.