1 ½ lbs baby potatoes
3 tbsp olive oil, divided
4 tsp Old Bay seasoning, divided
Salt & pepper
4 ears corn, each cut into 4 pieces
2 Spanish-style chorizo sausages, cut into 1-inch pieces
2 lbs Rock Harbour Black Tiger Shrimp, peeled, deveined
2 lbs Rock Harbour Lobster, cooked claws and arms
¼ cup salted butter
6 cloves garlic, sliced
3 tbsp chopped parsley
Juice of half a lemon
Lemon wedges to serve
Set up grill for indirect heat by lighting one side only. Set to high and close lid. Adjust as needed to maintain 400° F.
Arrange potatoes on a large heavy baking sheet. Toss with 2 tbsp olive oil and 2 tsp Old Bay. Season with salt and pepper. Loosely cover with foil and place over indirect heat. Close grill lid and roast 15 minutes, rotating pan occasionally.
Toss corn with 1 tbsp olive oil and season with remaining 2 tsp Old Bay. Lift foil and evenly distribute both corn and chorizo amongst potatoes. Once again, loosely cover with foil, close grill lid and cook 12 minutes longer, again rotating occasionally.
Remove foil in one piece and set aside. Arrange shrimp and lobster claws over vegetables and chorizo, close lid once again and cook 10-12 minutes longer or until shrimp are opaque and lobster is warmed through. Remove baking sheet and tent with the foil.
Add butter to a small flame-proof pot and set over direct heat. Add garlic and let sizzle 1 minute. Remove from heat, stir in parsley and lemon juice. Drizzle butter mixture over vegetables and seafood. Serve hot.
J&F SEAFOOD CORP.
7900 Huntington Rd, Unit 3
Vaughan, ON L4H 3N5
T: (905) 677-7977
F: (905) 677-2156
We’re a proudly Canadian company and as a family owned and operated business we care about what our customers serve on their tables, which is why we inspect and ensure all of our seafood products exceed their standards. Rock Harbour is your trusted source.