While your grill may have come with unpacking instructions and a user manual, I’m pretty sure it didn’t have any labels warning against grilling shellfish on it.
Trust me. It won’t void your warranty.
Before I talk about shellfish, let me say a few words about your grill.
Unlike steaks, burgers, chicken and fish, most shellfish are small in comparison and lack a protective skin, a fat covering or a fat marbling within the flesh. As a result, if you leave shellfish on the grill too long, they will get dry, tough and possibly burnt. Therefore, to get a nice char-grilled taste on shellfish (and not overcook them), you’ll need to get the grill grates hot because the product won’t be lying on them long. A hot grill is anywhere from 400 to 600 degrees F.
You’ll also want to be sure your grates are cleaned of all debris and then sprayed with a non-stick vegetable spray JUST before placing your shellfish on the grill. Be careful of flare-ups when you spray.
For crab and lobster, crab legs should remain in their shells but lobster tails can be grilled either in or out of the shell. To grill shell-less lobster, grill on medium heat and use the broiling guidelines. Open-air grilling may require additional time and you may also consider basting the meat with additional butter. For lobster tails grilled in their shell, it is best to cut the tails directly in half through both sides of the shell, leaving the meat inside. Place tail halves on the grill above direct heat, shell side down. Grill for 7-9 minutes, occasionally turning onto the sides to cook through. Baste with butter if desired. The lobster is done when the meat turns opaque and begins to separate from the shell.
For additional information on seafood and grilling fish, click on the links below.