Description
This broil is just the thing you need for a romantic dinner with tender bites of fresh seafood.
Ingredients
Scale
- Lobster tails
- U10 scallops
- Snow crab cluster
- Littleneck clams
- 14–16 Gulf shrimp, shell still on
Instructions
- This recipe comes together quickly, but the seafood requires a touch of prep. Scallops: Soak scallops in milk for 30 minutes prior to cooking. The casein in milk binds to the amino acids in the fish that produce the fishy smell no one loves. Just prior to cooking, wash away the milk to get a sweeter-tasting scallop.
- Lobsters: Using kitchen shears or a very sharp chef’s knife, cut lengthwise through the top center of the lobster’s shell. Be careful not to cut past the shell into the flesh. Spread the shell apart to reveal the delicious white meat. Remove the black vein that runs down the center, pull the meat up, and rest on the top of the shell to be broiled.
- Clams: Soak clams in salt water for 30 minutes to an hour prior to cooking. Make sure this water is as salty as the ocean. Fresh water will put them into shock and kill the clams. A good soak in salt water will help them filter clean water through their shells to remove sand and particles.
- Assemble all of the seafood on a broiling pan. Place a few pads of butter on top of the shellfish, and garnish with whatever fresh herbs you have on hand (rosemary, oregano, thyme—or all three!).
- Broil for 15 minutes on medium heat, until the clams have opened and the shellfish has turned opaque. In the event that the broiler becomes too hot and some singing occurs, simply move the rack down a notch and allow the seafood to bake/broil until the clams open.
- Melt half a stick of butter over medium heat. Drizzle some over the broiled seafood. Leave the rest handy for additional slathering and dipping. Serve piping hot.