Savory Grilled Shellfish- Big Y® World Class Market®

Shrimp, lobster, scallops, and even oysters and clams also taste delicious when grilled. While many of the grilling techniques that work for fish also work for shellfish, there are a few other things to keep in mind:

• Shrimp: The strong texture of this tiny shellfish makes it a natural for grilling, and it cooks quickly (between 1 and 3 minutes on each side over high heat). Prepare shrimp by removing their shells first: Start by pulling off the legs, which will loosen the shell. You can then insert a finger between the shell and the meat, pulling it free. Leave the tail attached, if desired. Remove the vein (this is called “deveining”) by inserting the tine of a fork into the back of the shrimp at its midpoint, underneath the vein, then gently pulling the fork away from the shrimp. The vein will come away with the fork. You’ll know shrimp are done when they become firm and opaque. Since they’re small in size, it’s best to cook shrimp in a grill basket, on skewers, or you can use a pre-made aluminum foil pouch, available for purchase at Big Y. Try this Grilled Shrimp Recipe!

• Scallops: This flavorful shellfish is extremely easy to grill. Larger scallops, such as sea scallops, are best for grilling because of their meatier texture. Start out by washing them in cold water and patting them dry with paper towels. Place them in a grill basket or on skewers and grill over high heat for 1 to 3 minutes per side. Scallops are done when they turn from translucent to opaque in the center.

• Clams, oysters and mussels: Preparing any one of these on the grill is deceptively easy. All you need to do is place them directly on the rack over the hottest part of the fire. If your shellfish are too small for this, place them in a grill basket directly on the grill rack. Clams will generally take between 8 and 10 minutes; oysters will cook in 3 to 5 minutes; and mussels will be ready in 5 or 6 minutes. The shells will open when done. Before serving, discard any that do not open during cooking.

• Lobster: Lobster cooked on the grill is even more succulent than the traditional boiled variety. For sake of ease and for best results, prepare lobster with a combination of boiling and grilling. First, boil lobsters for 2 to 3 minutes; remove from water and set aside until cool enough to handle. Once they’ve cooled down, flip them on their backs and cut them in half lengthwise with a sharp knife. If your knife can’t cut through the shell, snip it with kitchen shears. Remove and discard the intestines and gills. Lightly crack the claws. Immediately place lobster halves, shell side down, on the grill (grill should be at a medium-high heat level). To help retain moisture, lightly brush the meat with olive oil, melted butter or any marinade or sauce you desire. Cover the grill until the lobsters are cooked through (when the meat in the thickest part of the tail is no longer translucent); for two-pound lobsters, this should take from 7 to 9 minutes.