Category, DifficultyBeginner

You can thank one of our favorite butcher's, Sean Torres, for this genius improvement on the campfire classic!

 

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Shopping List

  • 8 U-10 Diver Scallops
  • 8 10-12 ct Shrimp
  • 2 Lobster Tails, cut into bite-sized pieces
  • 1 1/2# yellow or red potatoes, cut into bite-sized pieces and par-boiled for about 6 minutes. You can even use canned sliced potatoes in a pinch - we promise no one will notice. 
  • 1/2 a bag of baby carrots
  • 4 oz. Butter
  • Kosher Salt & Freshly Ground Pepper
  • Lemons, thinly sliced
  • Fresh or dried dill (The Butcher's Wife uses both)
  • Old Bay - if you like it. We do. 

Cooking Instructions

1

Make 8 squares of tiny foil - roughly 8" squares. Use 2 layers of foil for each packet. Rub the end of the stick of butter on the center of the tin foil for each packet. Then begin layering ingredients.

2

Start with potatoes, in a roughly flat arrangement. Just distribute them evenly between each packet. Same with the carrots. Add a sprinkle of salt and pepper (be generous here) and some dried and/or fresh dill. Dried is stronger, but fresh is prettier.

3

Put 2 scallops, 2 shrimp (more if they are smaller) and about 1/2 a lobster tail in each packet. Sprinkle with salt and pepper, Old Bay, if desired, or more dill. Place a pat of butter on top. Layer about 4 slices of lemon across the top, and this is a great place for that fresh dill. Right on top.

4

Seal shut. You can make a nice flat fold or just bunch it all up. You can even do this the day before!

5

Heat the grill to 400*. Put the packets on indirect heat for 10 minutes. Grill some sliced French bread at the same time - you'll be glad you did. It only takes a couple minutes on each side. After the seafood's been on for 10 minutes, shut the grill off, open the lid, and let them sit for 8 minutes. Serve the pouch right on the plate (they're usually boiling hot!) with grilled bread to soak up the great buttery seafood broth in the bottom of the pouch.

May we suggest Cotes du Roses Rose on ice for your al fresco seafood dinner? We think it pairs well and is so refreshing on a hot summer's evening. 

Ingredients

Directions

1

Make 8 squares of tiny foil - roughly 8" squares. Use 2 layers of foil for each packet. Rub the end of the stick of butter on the center of the tin foil for each packet. Then begin layering ingredients.

2

Start with potatoes, in a roughly flat arrangement. Just distribute them evenly between each packet. Same with the carrots. Add a sprinkle of salt and pepper (be generous here) and some dried and/or fresh dill. Dried is stronger, but fresh is prettier.

3

Put 2 scallops, 2 shrimp (more if they are smaller) and about 1/2 a lobster tail in each packet. Sprinkle with salt and pepper, Old Bay, if desired, or more dill. Place a pat of butter on top. Layer about 4 slices of lemon across the top, and this is a great place for that fresh dill. Right on top.

4

Seal shut. You can make a nice flat fold or just bunch it all up. You can even do this the day before!

5

Heat the grill to 400*. Put the packets on indirect heat for 10 minutes. Grill some sliced French bread at the same time - you'll be glad you did. It only takes a couple minutes on each side. After the seafood's been on for 10 minutes, shut the grill off, open the lid, and let them sit for 8 minutes. Serve the pouch right on the plate (they're usually boiling hot!) with grilled bread to soak up the great buttery seafood broth in the bottom of the pouch.

Seafood Hobo Packets