Grilled Seafood Platter with Mustard Butter

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  • Level: Intermediate
  • Total: 4 hr 35 min (includes chilling time)
  • Active: 35 min
  • Yield: 4 to 6 servings
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Ingredients

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

Salmon:

Four 6-ounce skinless salmon fillets

1 teaspoon kosher salt

1/2 teaspoon olive oil

Lobster:

2 lobster tails, from 1 1/2-pound lobsters, split

1/4 teaspoon kosher salt

1/2 teaspoon olive oil

Directions

Special equipment:
a fish spatula
  1. 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.
  2. Preheat the grill to medium high.
  3. For the salmon: Sprinkle the salmon fillets with the salt and rub with the oil. Place on the hot grill, flesh-side down, and cook undisturbed for 4 minutes. Using a fish spatula, flip the salmon and cook for an additional 4 to 5 minutes or until cooked to your liking. 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.
  4. 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.