Crustaceans in their shells
Delicious on the barbecue, shrimp, prawns, and grilled lobster are so much better when cooked in their shells. This way, they retain all their juices and stay tender. Plus, the spices, herbs, sauces, etc. you marinate them in beforehand (from a few hours to overnight, as these are delicate ingredients) will infuse the flesh more deeply. For even cooking of smaller crustaceans, skewers are ideal!
For lobster, spiny lobster, or giant prawns, simply cut them in half, season as you wish, and place them shell-side down on the kamado grill. When the flesh is no longer translucent but just pearly, flip them over and grill for barely 2 minutes over the embers. The goal is simply to sear them and add those delicate grilled notes—by cooking mainly shell-side down, the flesh is protected from the direct heat.
Whether you choose fresh or frozen shellfish, make sure they’re completely raw and haven’t been pre-cooked.
Our crustacean recipe ideas for the Kokko:
Shellfish cooked with indirect heat
Before cooking your shellfish, don’t forget to purge them in salted water to remove sand and impurities. If this tedious step isn’t your thing, keep in mind that mussels are often sold vacuum-packed at the supermarket or fishmonger. They’re already cleaned—just rinse them before cooking.
Good news: shellfish don’t need much to be delicious. To cook them on your Kokko, use a cast iron plancha griddle placed directly on the cooking grate. Let it heat up thoroughly, then, if you like, sauté a few onions in a drizzle of olive oil—maybe add diced ham or chorizo, garlic, herbs, and/or peppers. Once the griddle is hot, add your shellfish and close the lid for a few minutes to let the heat circulate throughout the chamber. Open the Kokko and continue cooking with the lid open. If you want to deglaze your cockles, clams, venus clams, or mussels, now’s the perfect time—the alcohol will evaporate. Stir regularly, and when most of the shells have opened, they’re ready to enjoy!
Discover our recipe idea:
Grilled calamari on the kamado
Calamari – or squid – is especially easy to stuff if you buy it whole. On the kamado, it’s one of the best ways to enjoy it. If you’ve never tried, here’s how to do it. Visit your fishmonger to select beautiful calamari and have them cleaned. After rinsing and drying them with a cloth, prepare your stuffing.
Kokko shares its homemade recipe! For 4 large calamari, mix:
- The heads and tentacles of the 4 calamari, chopped into small pieces
- About fifteen slices of chorizo, diced
- One large white onion, thinly sliced
- One crushed garlic clove - About ten small shrimp, cut into small pieces
- A small bunch of coriander. Then drizzle this mixture with a little olive oil and lemon juice, add pepper, and salt (lightly, as the chorizo is already quite salty!).
Before stuffing the calamari, to ensure faster grilling and keep them from becoming rubbery or too dry, Kokko’s tip is to microwave them for 3 to 5 minutes to tenderize. Once cooled, the calamari can be stuffed with the mixture. To close them and prevent them from opening while cooking, seal the opening with a toothpick.
For grilling, place them on a hot grill, making sure to lightly brush the calamari on both sides. When they are beautifully golden on each side, they're ready!
More recipe ideas to mix up your menu:
Want to continue your meal with seafood? Discover our tips for perfectly grilling fish on your kamado.
