• Course

    Main course,

  • Category


  • Cooking technique


  • Level


  • Cook time

    30 minutes

  • Total

    30 minutes

  • Amount

    2-4 persons

Crustaceans And Shellfish

Are you partial to crayfish, shrimp, crab, mussels, oysters and/or other shellfish and crustaceans? The flavour of shellfish and crustaceans and the smoky flavour of spruce and pine branches on the Big Green Egg are a golden combination that is almost impossible to describe. This basically means that you just have to try it! In this easy recipe, we smoke the shellfish and crustaceans on spruce branches until they have fully opened. Then we serve them with French bread and salted butter.



For the crustaceans and shellfish

  • 4 fresh langoustines
  • 1.5 kg of shellfish such as razor clams, mussels, winkles, vongole and venus clams
  • Dried spruce or pine boughs
  • 1 organic lime
  • 1 organic lemon
  • ½ bottle of shandy
  • 1 baguette
  • salted butter


  1. Ignite the charcoal in the Big Green Egg, place the Stainless Steel Grid in the EGG and close the lid. Heat the EGG to a temperature of 200°C. Meanwhile, wash the shellfish and remove any broken ones. Distribute the dried spruce or pine boughs over the Perforated Cooking Grid and spread the langoustines and the shellfish over these.
  2. Slice the lime and lemon into wedges and squeeze the juice of half of these over the crustaceans and shellfish. Place the squeezed wedges between the seafood. Place the Round Perforated Grid on the grid, close the lid of the EGG and allow to smoke for around 6 minutes. The first shells will start to open around now. Sprinkle with shandy, with your thumb on the bottle to stop too much coming out. Close the lid of the EGG and allow to smoke for 2-4 minutes until all of the shells as properly open and the langoustines are cooked.
  3. Remove the Round Perforated Porcelain Grid from the EGG with an EGGmitt on both hands. Distribute the fruits de mer over the plates (or place them on a large dish on the table) and serve with the remaining lime or lemon wedges, the baguette and the salted butter.


Dry the spruce or pine boughs for a couple of days in the shed or on the house, or dry them for around 3 minutes between kitchen paper in the microwave.

You can also sprinkle the smoked fruits de mer with finely chopped chillies, red onion and parsley before serving.

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