From buttery lobster tails to garlicky shrimp skewers and fresh local clams, shellfish is a showstopper at any dinner or catered event. But cooking shellfish well takes more than just tossing it in a pot—it requires timing, finesse, and a good understanding of the ingredient.
At Fuego and Salt, we specialize in coastal cuisine and have served up countless shellfish dishes at weddings, backyard events, and private chef experiences along Florida’s Space Coast. Here's what we’ve learned about making shellfish the star of any menu.
1. Freshness is Everything
Shellfish is extremely perishable, so it’s critical to start with fresh, high-quality product. Look for clams and mussels that are tightly closed (or close when tapped), shrimp that’s firm and translucent, and lobster or crab that’s kept cold and smells like the sea—not ammonia.
🔪 Tip: Buy shellfish the same day you plan to cook it when possible, and keep it chilled over ice in the fridge.
2. Don’t Overcook It
Shellfish cooks incredibly fast—often in just 2–5 minutes. Overcooking leads to rubbery textures and lost flavor. As soon as clams or mussels open, or shrimp turn pink and opaque, remove them from heat.
🔥 Tip: Residual heat will keep cooking the shellfish after it’s removed, so plan to pull it off just shy of “done.”
3. Simple Seasoning, Big Flavor
Shellfish already brings briny richness to the table, so it doesn’t need heavy sauces. Try olive oil, lemon, garlic, butter, chili flakes, and fresh herbs like parsley or thyme. These accents enhance flavor without overpowering the natural taste.
4. Mind the Prep
Shrimp should be peeled and deveined, mussels and clams scrubbed, and lobster tails cleaned and butterflied if needed. Proper prep ensures even cooking and better presentation.
🔧 Tip: Use kitchen shears to easily slice open lobster tails for grilling or broiling.
5. Use High Heat for Fast Cooking
Shellfish thrives with fast, high heat methods—think grilling, broiling, or sautéing. These help lock in moisture and create a savory outer sear. For boiling or steaming, avoid overcrowding the pot and always use a flavorful liquid base like wine, citrus, or aromatic herbs.
6. Don’t Skip the Butter
A good shellfish dish deserves an equally good butter sauce. A simple garlic butter or lemon herb compound butter elevates shrimp, crab, lobster, and scallops to another level.
Elevate Your Next Event with Fresh Shellfish
From intimate dinners to full-service events, shellfish is a bold, memorable choice that brings elegance and flavor to any table. With the right preparation and a little finesse, you’ll impress every guest—and keep them coming back for more.
At Fuego and Salt, we deliver custom coastal catering with a fire-kissed twist. Our shellfish menus are built around local, fresh ingredients and designed to match your event's style and vibe.
Let’s plan your next unforgettable gathering. Click here to build your custom seafood menu.
Flavor, fire, and finesse—served fresh. That’s the Fuego and Salt way.