For a special occasion, you don’t need to splurge for seafood at a restaurant – this DIY grilled seafood tower exceeds all expectations, whether yours or your guests’!
I don’t know how you feel, but if you ask me, chilled seafood towers are great, but have somehow lost their splendor! Marinating your seafood and then grilling it gives it such a wonderful flavor and smokiness from the grill that just does not compare to a regular chilled seafood tower.
I must admit, I am a huge seafood fan! Growing up, we only had fish. Living in Europe I never had access to exotic seafood like lobster and crabs, but since I’ve moved to South Florida, I’ve been indulging in local seafood quite often!
If you are local to Miami or Fort Lauderdale, I highly recommend shopping at your local seafood market versus a chain grocery store for seafood. The quality doesn’t compare, not to mention that the fish market sells extremely fresh local catch, which is also a lot more sustainable. I often visit Delaware Chicken and Seafood Market in Hollywood. Their staff is always so friendly and their seafood is always fresh, mostly from the Keys!
For this specific dish, this time I drove to Casablanca Fish Market in Miami. Make sure you call them early in the AM to inquire about what time the boats come in- that way you will get the freshest catch possible!
What other ingredients will make the grilled seafood tower a dish to remember?
Now that you have your fresh seafood, the next important ingredient are the compound butters. I used a Nori compound butter, and also made a scallion “Green Goddess garlic butter” as a second option. The recipe for the Seaweed Butter can be found here.
Similarly, to make a garlic butter with scallions, all you need is butter, fresh scallions, garlic, salt and pepper, and some fresh garlic. Add some lemon zest and/or juice for extra freshness and you are ready to rock and roll!
How to make an Epic Grilled Seafood Tower!
4
servings45
minutesIngredients
2 Lbs King Crab legs (1 cluster)
2 Lobster tails
6 Langoustines or Tiger Shrimp
One dozen scallops on the half shell
2 Lbs of Stone Crabs (cracked)
1 Lb of Baby Octopus
Directions
- Wash and clean all your seafood, except for the Stone Crab claws.
- Split each lobster tail in half lengthwise through for easier grilling. Butterfly tiger shrimp lengthwise. Season lobsters and langoustines with salt and pepper, onion and garlic powder and grill flesh-side down until slightly charred, a couple of minutes. Turn each over and, using a spoon, spread with your garlic butter of choice.
- Continue grilling until meat is tender, 3–5 minutes more for lobsters and a couple of minutes less for the tiger shrimp.
- For the clams: In a grill safe pan, melt butter and add garlic and 1 cup of white wine. Bring to a light boil on the stove until the wine reduces. Add the clams and throw onto the grill inside the same pan and grill until shells open.
- For the Octopus: Marinate the octopus in 1/2 cup of Olive oil, lemon zest, fresh, chopped rosemary, juice of 1 lemon, salt and pepper. Allow to marinate for an hour, then grill 3-4 minutes per side.
- For the scallops: You can sear them on the stovetop, or grill them (preferably on the half shell). Add your compound butter so they can cook in those juices and grill for a few minutes until they are somewhat firm to the touch.
