- 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
- Herb Butter:
- 6 tablespoons of butter
- 1 large shallot, minced
- 2 tablespoons of chopped fresh parsley
- 2 scallions, sliced thin
- 1 tablespoon fresh thyme leaves
- 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.
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.
Our Sauvignon Blanc is sunshine in a glass. Aromatic and bright with a crisp, clean finish, this wine features flavors of lemon and kiwi and scents of green apple.
Pairs beautifully with seafood appetizers, summer salads, and grilled chicken as well as light and simple foods all year long. This wine is especially well suited for summertime sipping in the sun.More Details