ShellfishCharcoal Grilled Octopus
Octopus needs two entirely different cooking processes: a long gentle simmer to tenderise, then a violent short char. Skip either and you get rubber.
ShellfishGarlic Charcoal Prawn Skewers
Prawns take about four minutes and are ruined by five. Shell on, skewered flat, over a hot bed, and off before you think.
ShellfishGrilled Garlic Prawns, Gambas Style
The Spanish tapas classic taken outside: prawns cooked in garlic, chilli and olive oil on a plancha over the coals, the oil catching the smoke.
ShellfishGrilled Lobster Tails with Garlic Butter
Lobster sounds intimidating and is genuinely easy over coals. Split the tails, baste with garlic butter, and cook flesh side down then up. Ten minutes, no boiling pot.
Shellfish cooks in minutes and is ruined in seconds, which makes it the least forgiving thing on this site. Prawns take about four minutes and are rubber by five. Do not walk away from the grill.
Keep shells on wherever you can. They shield delicate flesh from direct radiant heat, hold in moisture, and carry an enormous amount of flavour that ends up in the finished dish.
Octopus is the exception and needs two entirely different processes: a long gentle simmer to break down the collagen, then a violent short char over coals. Skip either half and you get rubber.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Charcoal Grilled Octopus | Direct heat | 230 to 290°C (450 to 550°F) | 1 hr 15 min | Tender |
| Garlic Charcoal Prawn Skewers | Direct heat | 230 to 290°C (450 to 550°F) | 6 min | 50°C (120°F) |
| Grilled Garlic Prawns, Gambas Style | Direct heat | 230 to 290°C (450 to 550°F) | 6 min | 50°C (120°F) |
| Grilled Lobster Tails with Garlic Butter | Direct heat | 230 to 290°C (450 to 550°F) | 10 min | 60°C (140°F) |
Techniques used
Direct heat. Food straight over the coals. Fast, fierce, and finished before the inside overcooks.
Cookers these suit
Drum smokers. Kamado grills. Kettle grills. Portable grills.