Grilled Shellfish Recipe Favorites

August 30, 2010
Photo: Erin Kunkel
From clams and oysters to lobster and mussels, we've featured our favorite grilled shellfish recipes.
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Garlicky Clam Grilled Pizza

Photo: Romulo Yanes; Styling: Philippa Brathwaite
Garlicky Clam Grilled Pizza Recipe
Grill homemade pizza dough over high heat until blistered, then top with littleneck clams that have been sauteed with shallots, garlic, and wine. 
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Baja-Style Grilled Rock Lobster Tails

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

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Smoky Mussels and Clams with White Wine Broth

Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Smoky Mussels and Clams with White Wine Broth Recipe
Infuse fresh mussels and clams with the sweet, smoky flavor of applewood chips for a unique grilled seafood dinner.
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Grilled Oysters

Photo: Fran Gealer; Styling: Julia Rutland
Grilled Oysters Recipe
Grilling oysters over high heat saves you the trouble of shucking them first, since the intense heat forces the shells open on their own.

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Pop-Open Clams with Horseradish-Tabasco Sauce

Photo: © Anson Smart
Pop-Open Clams with Horseradish-Tabasco Sauce Recipe
Top grilled crusty white bread with grilled clams with homemade hot sauce for an easy seafood appetizer.

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Grilled Seafood and Chorizo Paella

Photo: Erin Kunkel
Grilled Seafood and Chorizo Paella Recipe
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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