Grilled Shellfish Recipe Favorites

From clams and oysters to lobster and mussels, we've featured our favorite grilled shellfish recipes.

  • Garlicky Clam Grilled Pizza
    Photo: Romulo Yanes; Styling: Philippa Brathwaite

    Garlicky Clam Grilled Pizza

    Grill homemade pizza dough over high heat until blistered, then top with littleneck clams that have been sauteed with shallots, garlic, and wine. 

  • Baja-Style Grilled Rock Lobster Tails
    Photo: Randy Mayor; Styling: Cindy Barr

    Baja-Style Grilled Rock Lobster Tails

    A simple citrus sauce perfectly complements the lobster tails in this easy yet elegant entrée. Serve with warmed tortillas, lightly grilled green onions, and cold Mexican beer for a satisfying meal that's just right for romantic evenings at home or entertaining friends.

    Use kitchen shears or a cleaver to cut the rock lobster tails in half. Lightly char green onions alongside the tails on the grill. We like dousing the tails in Mexican hot sauce, such as Cholula, for authentic flavor. Serve with ice-cold Mexican beer.

  • Smoky Mussels and Clams with White Wine Broth
    Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

    Smoky Mussels and Clams with White Wine Broth

    Infuse fresh mussels and clams with the sweet, smoky flavor of applewood chips for a unique grilled seafood dinner.

  • Grilled Oysters
    Photo: Fran Gealer; Styling: Julia Rutland

    Grilled Oysters

    Grilling oysters over high heat saves you the trouble of shucking them first, since the intense heat forces the shells open on their own.

  • Pop-Open Clams with Horseradish-Tabasco Sauce
    Photo: © Anson Smart

    Pop-Open Clams with Horseradish-Tabasco Sauce

    Top grilled crusty white bread with grilled clams with homemade hot sauce for an easy seafood appetizer.

  • Grilled Seafood and Chorizo Paella
    Photo: Erin Kunkel

    Grilled Seafood and Chorizo Paella

    Few dishes are as dramatic as an enormous paella, rich with saffron-scented rice and a variety of shellfish. Building it layer by layer at the grill is pure theater. We won’t lie; this dish isn’t easy on the wallet and requires a lot of time—about 2 hours from start to finish. However, the end result is well worth the extra effort! Serve it with generous spoonfuls of allioli, a garlicky Spanish mayonnaise (similar to French aioli). You’ll need a 17- to 18-in. paella pan* (or use two 12-in. cast-iron frying pans).

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