This Traeger Surf and Turf Seafood Feast is a showstopper. Perfect for anniversaries, milestone birthdays, intimate engagement dinners, or any occasion where you want to impress. It’s a luxurious meal, but preparing it at home costs a fraction of a restaurant experience—so you can invite more people and still stay on budget.
Traeger Surf and Turf Board
Growing up, Red Lobster was my go-to for a seafood splurge. These days I live within easy reach of excellent seafood markets and restaurants, but nothing beats putting together your own epic seafood board at home. Think grilled lobster tails, king crab legs, skewered shrimp and scallops, and perfectly seared filet mignon—arranged on a large board and served with melted butter and fresh lemon.
My favorite order at seafood restaurants used to be a mixed platter, and this Traeger seafood board captures that same variety—only better, because you control the quality, the seasoning, and the timing. Add little hasselback-style potato bites or grilled vegetables, and you’ve got a feast that rivals any tower at a steakhouse.
Serve everything with drawn butter for dipping, grilled lemon halves to squeeze, plenty of napkins, and crab crackers. Be prepared to get a little messy—the payoff is worth it.
Check out more Traeger recipes for grilling inspiration!
Recipe Shopping List
Below is a practical shopping list to assemble this surf and turf board. Exact quantities depend on the number of guests and portion sizes; for precise amounts follow the recipe card at the end of this post.
This menu is flexible—swap in whatever high-quality, local seafood you can find. If scallops aren’t your thing, leave them out. Use fresh, sustainably sourced ingredients where possible for the best flavor.
- Colossal shrimp (peeled and deveined)
- Sea scallops
- Lobster tails (split or butterflied)
- King crab legs (pre-cooked)
- Filet mignon steaks
- Whole lemons
- Baby potatoes or mini hasselback potatoes
- Salt, pepper, and basic seasonings (paprika, garlic powder, onion powder)
- Olive oil and plenty of butter for drawing
If you love shrimp, build a rotation of shrimp recipes into your grill repertoire!
How To Make This Recipe
This overview explains the workflow and timing. When cooking, follow the full recipe card below for exact steps, temperatures, and resting times.
- Preheat your pellet grill. Heat the grill to 450°F to get a hot, fast cook on both the steaks and seafood.
- Prep everything before you cook. Butterfly lobster tails, peel and skewer shrimp, thread scallops onto skewers, split crab legs if you like, season the steaks, halve the lemons, and melt butter for serving. A light brush of olive oil on all items helps prevent sticking and encourages browning.
- Manage the timing. The filets will need the most time and a resting period once pulled, so start those first. Pull steaks when they are about 5°F below your target doneness and tent with foil to rest. Seafood cooks quickly: pre-cooked crab just needs to be heated through, while lobster, shrimp and scallops will finish in roughly 10 minutes total at this temperature. Use an instant-read thermometer to confirm doneness.
- Finish and serve. Arrange everything on a large board while hot. Squeeze grilled lemon over the seafood, offer drawn butter for dipping, and set out crab crackers and plenty of napkins.
| STEAK TEMPERATURES | PULL | FINAL |
| RARE | 115° | 120° |
| MID-RARE | 125° | 130° |
| MEDIUM | 130° | 135° |
| MEDIUM-WELL | 135° | 140° |
| WELL | 140° | 145° |
Follow along on social for more grilling ideas and plating inspiration.
Serve This With
This board is abundant on its own, but these sides complement the flavors and round out the meal:
- Grilled asparagus
- Cheddar bay biscuits
- Creamy pasta or buttery noodles
- Loaded baked potatoes
- Homemade Caesar salad
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Traeger Surf and Turf Seafood Feast
An over-the-top seafood and steak board cooked on a pellet grill. This is special-occasion food built around high-quality seafood and tender steak. Assemble a mix of your favorite shellfish and steaks, grill them hot and fast, and serve immediately for maximum impact.
30 minutes
20 minutes
50 minutes
Ingredients
- 4 lobster tails
- 4 filet mignons
- 3 large king crab legs
- 12 large sea scallops
- 12 colossal shrimp
- 2 lemons, halved
- Salt and pepper
- Paprika
- Onion powder
- Garlic powder
- Olive oil and butter for serving
Instructions
- Preheat your pellet grill to 450°F (230°C).
- Prepare the seafood: butterfly lobster tails, skewer shrimp and scallops, and optionally split the king crab legs. Lightly brush all items with olive oil and season on both sides.
- Season the filets and place them on the grill first. Cook until they register about 5°F below your target doneness, then remove and tent with foil to rest.
- Place the seafood on the hot grates. Cook for about 5 minutes, flip the skewers, and check lobster internal temperature—remove lobster at about 135°F to allow carryover to 140°F. Shrimp and scallops will finish quickly and should be opaque and firm.
- Continue cooking until everything reaches desired doneness. Remove from the grill and keep warm under the tent with the steaks.
- Arrange on a large board, squeeze with grilled lemon, and serve with drawn butter, crab crackers, and napkins.
Nutrition Information
Yield: 12 • Serving Size: 1
Amount per serving (estimate):
Calories: 175 • Total Fat: 6g • Saturated Fat: 2g • Cholesterol: 87mg • Sodium: 598mg • Carbohydrates: 3g • Fiber: 1g • Protein: 26g
Nutrition data provided here is only an estimate.
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Category: Traeger Recipes
