A year or two ago I would have told you I would never attempt to cook shellfish (well, maybe shrimp…haha) like king crab or lobster. It seemed so daunting and scary! I mean…those shells!
Turns out that grilling them is by far the easiest way to prep + enjoy many forms of shellfish. It makes an easy weeknight meal because you’ll be done cooking in under 20 minutes! Let’s do this!
WHAT I USED:
My Weber Grill- Spirit II
The free Weber Grill app
In my opinion, the easiest way to grill shrimp is to skewer them (missed my Kabab video? Check it out) on metal skewers or water-soaked bamboo skewers. Another option is to place them inside a nonstick or oiled grilling basket- which is what I tend to do. When skewering, leave 1/4-inch of space between the shrimp to enable even cooking.
Grill shrimp for two to three minutes per side, turning halfway through cooking, until the shrimp curls and turns pink.
LOBSTER + CRAB LEGS
For grilling lobster tail or crab legs in the shell, first you need to cut line from tail to front in the lobster using kitchen scissors + then stab a few holes into the crab legs.
Set the grill to medium-high (350-450.) Rinse the lobster or crab in cold water, pat dry with a paper towel, + place it on a baking sheet to take to the grill.
When the grill has reached your cooking temp, place the lobster or crab bottom side down. Grill with the lid on until the shell is bright red and you can see juices seeping from the shell, about eight to ten minutes for a 1½-pound lobster or crab. You don’t need to turn it. Remove it from the grill, allow it to cool down for a few minutes, then serve.