Grilled Seafood Platter

5 from 1 vote

The Grilled Seafood Platter with boiled red potatoes and fresh corn is the perfect recipe for kicking off your summer. Get ready for the tastiest blue crabs, lobster tails, shrimp, and oysters smothered in a zesty and spicy lemon herb sauce.

Prep Time30

Cook Time30

Total Time1

Course: Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Seafood:

6-8 Fresh Blue Crabs cleaned
2 lbs Shrimp peeled & deveined
3-4 Lobster Tails split
10-12 Oysters shucked

Lemon Herb Sauce:

4 Lemons juiced
16 oz bottle Italian Dressing
1 cup Cajun Rub
½ cup Seafood Rub
½ cup White Wine Vinegar
3 tbsp Minced Garlic
2 tbsp FYR GLD Hot Sauce
2 tbsp Canola Oil

Platter:

Boiled Red Potatoes seasoned
Boiled Corn seasoned
Parmesan Cheese Garnish
Seasoned Butter w/Chives

Instructions

Clean and prepare all of your seafood. Keep cold until ready to cook.
In a bowl, mix together the lemon herb sauce. Reserve some of the sauce so that we can use it to baste the seafood later.
Slather the crab and shrimp with the remaining sauce and marinate for 10 minutes. Pull the crab and shrimp out and discard the marinated sauce. Skewer the shrimp up, then season the lobster in cajun and seafood rub and set to the side.
Preheat your grill to high heat (about 400 degrees F).
Add the crab, shrimp, lobster, and oysters to the grill to cook.
Oysters: Add the sauce to the oysters and cook for 3-4 minutes until bubbling. Pull off once done.
Crab: Cook the crab for 8-10 minutes shell side down, then garnish with parmesan cheese and pull off.
Lobster: Cook the lobster for 2-3 minutes per side until no longer translucent but opaque white. Pull off once done.
Shrimp: Cook the shrimp for 2-3 minutes per side while basting in the reserved sauce. Once pink, pull off.

Video

Notes

How to Make Seasoned Butter

Creating seasoned butter with chives is super easy. Start by softening a stick of unsalted butter at room temperature. Finely chop fresh chives (or parsley) and add them to the softened butter along with a pinch of kosher salt and black pepper to taste. Once everything is well combined, transfer the seasoned butter onto plastic wrap or parchment paper. Roll the butter into a log shape. Refrigerate the seasoned butter until firm, then slice it into rounds or use it as desired.

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