Grilled Seafood Platter with Mustard Butter


Total: 4 hrs 35 min
Active 35 min
Yields: 4-6 servings


Mustard Butter:
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons whole-grain mustard
1 tablespoon Dijon Mustard
1 teaspoon lemon zest
1/8 teaspoon kosher salt

Four 6-ounce skinless salmon fillets
1 teaspoon kosher salt
1/2 teaspoon olive oil

2 lobster tails, from 1 1/2-pound lobsters, split
1/4 teaspoon kosher salt
1/2 teaspoon olive oil

1 pound large shell-on shrimp
2 tablespoons olive oil
1 tablespoon cracked black pepper
1 tablespoon pink peppercorns, cracked or chopped
1/4 teaspoon kosher salt
5 rosemary sprigs
Lemon wedges, for serving


Special equipment: cedar planks

For the mustard butter: With a rubber spatula, mix together the butter, both mustards, lemon zest and salt in a small bowl. Form into a 1-inch log on a large piece of plastic wrap and wrap tightly. Refrigerate for at least 4 hours.

Preheat the grill to medium high.

For the salmon: Sprinkle the salmon fillets with the salt and rub with a flavored olive oil. Place on the hot grill on a cedar plank that has been soaked for a minimum of 1 hour, skin-side down, and cook for 30-35  minutes. Remove the salmon to a platter. Unwrap the mustard butter and slice thinly. Place a few slices on each fillet. Cover the fillets with foil to keep warm while preparing the lobster.

For the lobster: Sprinkle the lobster tails with the salt and drizzle with the oil. Place on the grill, meat-side down, and cook for 3 minutes or until golden brown. Flip the tails and top with a few slices of mustard butter. Finish cooking for an additional 4 minutes or until the meat is opaque and just cooked through. Add the lobster to the platter with the salmon and serve with additional mustard butter on the side.

For the peel -n- eat Shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top.  Place baking sheet on grill. Grill until the shrimp are pink and opaque throughout, 8 minutes.

You can do them on the oven at 500’F for 8 minutes if you do not want to use a grill.

Serve with wedges of Lemon


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