Search
by Ingredient

Grilled Lobster Dinner

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by ladybelle

Grilled lobster dinner pairs halved lobster, husk-steamed corn, and littleneck clams over the fire, basted with garlic-oregano herb butter. A full New England seafood feast on the grill.

YIELD

2 servings

PREP

20 min

COOK

40 min

READY

1 hrs

A summer seafood feast cooked entirely on the grill has a certain drama to it. This version keeps three things working over the coals at once: halved lobster brushed with herb butter, husked corn soaked in water, and a dozen littleneck clams that pop open right on the grate.

The herb butter ties the plate together. Smashed garlic, fresh oregano, a pinch of cayenne, and salt melt into a stick of butter that serves double duty, as a basting brush during grilling and a dipping pool at the table. Ocean-sweet meats love that little backbeat of pepper and herb.

Timing is the game. Corn needs 15 to 20 minutes, so it goes on first. Lobster, cracked side up so the shells catch butter like cups, follows at the 5-minute mark. Clams, the fastest of the three, land on the hottest zone five minutes before service and come off as they open. Pass lemon wedges and extra butter, skip the forks, and eat with your hands.

Pro Tips

  • Soak corn in cool water for the full 20 minutes before grilling. Dry husks catch fire; wet husks steam the kernels tender inside.
  • Crack the lobster claws and knuckles in two spots before grilling so heat and butter can reach inside the shell.
  • Brush cracked lobster meat often with the herb butter during the cook. Every pass seasons and keeps the meat from drying out.
  • Discard any clams that do not open after a few extra minutes on the hot spot. Unopened means uncooked, and not worth the risk.
  • Test lobster by lifting tail meat with tongs. Firm and deep orange is done; translucent and jelly-textured needs more time.

Variations

  • Swap littleneck clams for mussels if you prefer a sweeter bivalve.
  • Add split shrimp or scallop skewers for an even bigger seafood grill.
  • Use tarragon or parsley in place of oregano for a lighter, less pizza-leaning herb butter.

Ingredients

4 4
EARS EARS CORN *
2 2
LARGE LARGE GARLIC CLOVES
smashed *
0.6
TEASPOON ML CAYENNE PEPPER
1 1
LARGE LARGE LOBSTER
halved *
1 113
STICK G BUTTER
2 10
TEASPOONS ML OREGANO
minced
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML OLIVE OIL
12 12
EACH EACH LITTLENECK CLAM
scrubbed *

Directions

Light grill.

Fill large bowl halfway with cool water. Add ears of corn with husks intact, let soak for 20 minutes.

In small saucepan, combine butter and garlic and melt over low heat.

Stir in oregano, cayenne, and ½ teaspoon salt.

Cover and set aside. Using blunt edge of knife, crack lobster claws and knuckles in 2 spots on 1 side without crushing meat.

Brush shell of lobster body and uncracked side of claws and knuckles with olive oil.

Place lobster pieces cracked side up on platter, brush with some reserved herb butter.

Drain ears of corn and place on center of grill.

Cover and grill for 5 minutes.

Add lobster pieces, cracked side up, cover and grill, occasionally brushing with herb butter, for 15 minutes.

Brush ears of corn thouroughly with fresh water and rotate slightly to blacken evenl.

Add the clams to the hotest spot on the grill.

Cover and grill about 5 minutes, until clams open.

Leave unopened clams on grill while transferring opened clams, corn and lobster to a large platter.

Using tongs, check lobster for doneness by pulling up the tail meat and ckecking underside; it should be firm and dark orange; return to grill if required (DO NOT OVERCOOK!).

Remove remaining clams from grill, discard any unopened.

Brush the clams and lobster tails with more herb butter.

Peel and discard husks and silks from corn; brush with herb butter.

Garnish with lemon wedges and serve; pass remaining butter for dipping.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 461 101% from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 30g 149%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 915mg 38%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 30% Vitamin C 1%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

Email this recipe