Recipe by Zimmy's Nook


  • ½ cup (1 stick) butter
  • ½ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 ½ tablespoon fresh lemon juice
  • 2 teaspoons fresh Italian parsley, finely chopped
  • 2 teaspoons fresh chives, finely chopped
  • 1 teaspoon fresh tarragon, finely chopped
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 2 lobster tails (5-6 oz/tail), cut in half lengthways
  • 8 scallops on the shell (10-20/lb size) – No shells? Use double foil shaped into shallow cups
  • 8 tablespoons hot Portuguese chouriço (or hot chorizo), diced to pea-size pieces
  • 16 wild caught shrimp, shell on (26-30/lb size)
  • Lemon wedges, chopped chives, chopped parsley, chopped parsley for serving
  • Skewers


  1. Heat SmokeFire pellet grill to 450°F
  2. Melt butter, with oil in a small saucepan over medium heat, add garlic, sauté until fragrant (4-5 minutes). Add lemon juice, parsley, chives, tarragon, pepper & salt, stir to combine. Remove ½ cup of the sauce for cooking and reserve the rest in the saucepan for serving.
  3. Place diced chouriço in a small dry non-stick frypan and cook over medium heat, stirring occasionally until crisp (5-7 minutes)
  4. Skewer lobster tails lengthways to keep them from curling while cooking. Skewers shrimp to make flipping more efficient.
  5. Place lobster halves, flesh side down, on grill and cook for 2 minutes. Flip lobster over and spoon ½ tablespoon of the butter sauce over each half tail; add the shrimp skewers and brush with butter sauce: add the scallops on the shells and spoon ½ tablespoon of the butter sauce over each scallop (allowing it to pool in the shell) continue grilling 5-8 minutes, flipping the shrimp halfway through and brushing with more butter sauce. Cook until lobster meat is opaque & tender (135°F internal temperature), shrimp shell is a pink color and the meat inside is white/opaque, scallop flesh is milky white or opaque and tender (120°F-125°F internal temperature, as they will continue to cook in the hot butter sauce while plating and serving).
  6. Sprinkle each scallop with ½ tablespoon of crispy chouriço and a little of the fresh herbs.
  7. Serve immediately with warm reserved butter sauce, lemon wedges and chopped herbs.