Shellfish Mixed Grill

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

تنزيل
تنزيل
تم تنزيل ملف PDF للمقالة
مشاركة
مشاركة
تم نسخ رابط المقال إلى الحافظة
Language
Language
نقاش
Ask Patient
نسخة صوتية
أضف إلى المصادر المفضلة على جوجل

This Mediterranean-inspired shellfish mixed grill is the ultimate showstopper for outdoor dining. Featuring a generous selection of fresh lobster, jumbo prawns, and clams, it celebrates the natural sweetness of premium seafood. By using a split-heat grilling technique, the shellfish remains tender and succulent while picking up that essential smoky char that defines a professional barbecue. This dairy-free main course is perfect for summer gatherings, offering a lighter yet incredibly indulgent alternative to traditional grilled meats.

Preparing this impressive platter is surprisingly straightforward if you ask your fishmonger to prep the lobster beforehand. The combination of textures—from the meaty lobster tails to the delicate, salty clams—works beautifully with a selection of punchy sauces. Serve this seafood feast in the centre of the table with a crisp green salad and some crusty bread to soak up the juices for a truly memorable al fresco meal.

Ingredients for Shellfish Mixed Grill

Two 675g lobsters, bodies and tails split in half and gills removed (ask your fish monger to do this for you)
2 ملاعق كبيرة زبدة، مذابة
ملح
Freshly ground pepper
450g jumbo prawns, peeled and deveined (tails left intact)
Extra virgin olive oil, for brushing
2 dozen littleneck clams, scrubbed
Tarragon-Coriander Salsa Verde , Sambal-Orange Vinaigrette and Chorizo-Lemon Butter , for serving

How to make Shellfish Mixed Grill

Light a grill or preheat a grill pan. Arrange your grill so about half is set to high heat and half is set to moderate. Soak 6 to 8 bamboo skewers for about 15 minutes.

Twist off the lobster claws and use the base of a knife handle or a mallet to crack them. Arrange the lobster on a baking sheet and brush the cut sides of the bodies with some of the melted butter; season lightly with salt and pepper.

Thread 3 to 4 prawns on each of the skewers, brush with olive oil, season with salt and pepper and add them to the baking sheet.

Grill the lobster claws over moderate heat, turning occasionally, for about 5 minutes. Add the lobster bodies to the hot side of the grill cut side down; grill just until the meat just starts to brown, about 3 minutes. Flip the lobster and transfer it to the cooler part of the grill with the claws. Generously brush the bodies with more butter and close the lid. Grill until cooked through, about 5 minutes longer. Transfer the bodies and claws to a platter.

Meanwhile, arrange the clams on the hot part of the grill, close the lid and grill until they pop open, 5 to 7 minutes. As each opens, transfer it to a bowl, trying to keep as much as the juice as possible.

Grill the prawns over high heat until light brown grill marks form, 2 to 3 minutes. Flip and grill for 2 to 3 minutes longer, until cooked through. Transfer to the platter with the lobster and serve all of the seafood with the sauces.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.