Grilled Langoustines with Garlic and Parsley Butter

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Also known as Norway lobsters or Dublin Bay prawns, langoustines are pale orange-pink crustaceans, similar to lobsters but a lot smaller. In recent years they have garnered appeared regularly on fine dining menus across the country.

Langoustines thrive in cold water and are abundant in Scottish lochs. In fact, over a third of the world’s langoustines are caught in Scotland, but many are exported to other countries. Langoustines are in season from September to May, and fishing only stops in spring to allow for the breeding season. A lot of langoustines out there are not caught using sustainable methods, so make sure you only buy MSC-labelled, organic or pot-caught. When buying langoustines live, check for shiny jet black eyes, a fresh smell of the sea and quick, lively movements. The legs and antennae shouldn’t be damaged, and the shells shouldn’t be marked.

You will need: (Serves 2)

  • 1/2 brick of butter (Soft)
  • 1 lemon
  • 2 cloves of garlic
  • 1/2 bunch parsley
  • 10 langoustines

Method:

1) First make the garlic and parsley butter blend the parsley and garlic together to a smooth paste and fold through the butter so it is vibrant and green.

2) Blanch the langoustines for 30 seconds in boiling water then drop them into iced water.

3)Once they have cooled carefully cut them in half down the middle gently sand remove the waste tube.

4) Cover the meat with the garlic butter and season with salt and pepper. Place under a hot grill for 2 mins.

5) Serve with a wedge of lemon

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