Shellfish are made for live-fire cooking. The shells provide protection from the heat of the grill and act as a container to concentrate their rich flavor. When you grill shellfish, the reward is leaps and bounds over the effort!
Grilling Prep
Before you throw a lobster tail or some shrimp on the grill, here’s what to do to get ready:
Buy the freshest shellfish possible.
Do everything you can to find the freshest shellfish possible. I’ve cut the freshener corner before, and it’s not worth it. Before grilling, rinse the shellfish under cold water and pat dry.
Preheat the grill.
When grilling shellfish, a preheated grill is less for grill marks and more for ensuring the raw fish is entering an appropriately hot environment for even cooking. Run your grill on high heat for at least 15 minutes before dialing in the needed cook temperature.
Grab a grill pan and skewers.
All we need for grilling shellfish are a pair of heavy-duty grill tongs, heat-resistant gloves, our trusty timer, and an instant-read thermometer. You might also consider a perforated grill pan, cast-iron skillet, or skewers.
A grill pan is handy for smaller items, like shrimp or mussels. Just remember when using a grill pan to preheat it with the grill.A cast-iron skillet works well with clams, adding a vessel for them to simmer in or with a lid, steamed.Skewers are perfect for shrimp or even scallops. Skewering smaller pieces together makes less work for you by having fewer items to touch on the grill.
Temperature Range for Grilled Shellfish
Lobster tail and soft-shell crab should be grilled over direct medium heat (350º to 450º F), but clams, scallops, and shrimp require cooking over direct high heat (450º to 550º F). Do not overcook them. While true with most anything, this is especially true with shellfish. Shellfish cook very quickly. The window from delicious to rubbery is short. Attentiveness to cook times and a well-managed fire are keys to success. Shellfish are always grilled over direct heat. I usually insist on setting up a two-zone fire, but this is one example where it’s not completely necessary. If you do happen to create a flareup, just move the shellfish to another direct spot.
How to Grill Shrimp
One of the most frequent shellfish to grace my grill are shrimp. Not only are they enjoyable on their own, but they are wonderful last-minute additions to tacos, quesadillas, and nachos, which is why I always keep a bag of frozen raw shrimp on hand.
How to Grill Scallops
Scallops seared on a hot grill are second to none. Here’s how to do it:
How to Grill Lobster Tail
Ordering lobster tail at a restaurant is a wonderful experience, but I find grilling my own at home is not only more affordable but better when prepared over a hot grill. Warm water lobster tails are readily available frozen at most stores; however, for a little extra money, cold water lobster tails are worth the investment for their sweeter, firmer flesh. Here’s how to grill a lobster tail:
How to Grill Oysters
Grilled oysters are just the treat for anyone who is on the fence about enjoying them raw. Here are two ways to do it. Either way, oysters make for a memorable appetizer in my backyard!
How to Grill Clams
When buying clams, make sure all the shells seal tight. If you find one that does not, discard it. When you’re ready to grill, here’s what to do:
How to Grill Soft-Shell Crab
When it comes to grilling shellfish, soft-shell crab is as easy as it gets. With their shell molted, these crabs are entirely edible making them an ideal appetizer. To grill:
