Grilled Lobster Tails and Shellfish with Herb Butter
2 large lobster tails, approximately 8-10 ounces each, split lengthwise
1 lb of mussels, scrubbed
1 lb of little necks, scrubbed
2 lemons, halved
Oil for brushing
6 tablespoons of butter
1 large shallot, minced
2 tablespoons of chopped fresh parsley
2 scallions, sliced thin
1 tablespoon fresh thyme leaves
DIRECTIONS for the herb butter
In a small saucepan, over medium heat, melt the butter.
Add shallots and cook until translucent.
Add the herbs and season with salt and pepper.
Set aside until the seafood is ready.
DIRECTIONS for the lobster tails and shellfish
Preheat grill to medium high heat.
Brush the cut side of the lobster tails and lemon with oil and season with salt and pepper.
Grill the tails cut side down for approximately 5-7 minutes until dark grill marks have formed. Flip and continue to cook for another 4-5 minutes until flesh is opaque and temperature reaches 145 degrees.
Remove lemons once dark marks have formed and add to a serving platter.
Add the shellfish to the grill and cover. Cook for approximately 5-7 minutes. Checking occasionally until the shellfish starts to open. As shellfish open, remove with tongs and add to the serving platter. NOTE: Mussels will cook faster than the clams.
Continue to cook remaining shellfish for about 5-10 minutes more, discard any that remain unopened.
Pour the butter sauce evenly over the plattered shellfish. Serve immediately. Squeeze lemon halves over the shellfish if desired.