Hickory Smoked Mixed Shellfish Grill Recipe
- Yield: Depends how hungry your guests are.
- Bring the Low Country to the menu with this shellfish grill.
Ingredients
Smoky Compound Butter:
- 2 lb. Lightly Salted Butter
- ¼ c. Wright’s Hickory Seasoning
- 1 Lemon, juiced
- 4 tbsp. fresh parsley, chopped and squeezed
Mixed Shellfish:
- 2 tbsp. Shallots fine diced
- 2 Whole Lobsters
- 12 Jumbo Gulf White Shrimp
- 1 lb. Little neck Clams washed
- 1 lb. PEI Mussels, debearded and washed
- 1 lb. Dry Sea Scallops
Mixed Shellfish
- 4 Jersey corn on cob, blanched
Directions
Smoky Compound Butter:
- Allow butter to reach room temp and place in a mixer with a paddle.
- Add rest of ingredients and mix on low speed scrapping sides as you go until well incorporated.
Mixed Shellfish:
- Spilt lobsters in half and lightly crack claws. Devein Shrimp but leave shell on.
- Generously brush compound butter over lobster, shrimp, scallops and corn and place on grill, continue to baste throughout cooking.
- Place clams and mussels on grill, once open place in a bowl with a few Tbls of butter and toss before serving.
Tips
Serve a side of Smoky butter along with grilled seafood platter. Be sure to serve with plenty of napkins and a bib! This butter works very well as a finishing butter for steaks and chops, just roll butter into a log and refrigerate, then slice 1/2” coins and top steak or chop before serving and allow to melt on the way to customer.
