The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

1kg (2lb 4oz) lan­goustines, about 10-12, fresh, if avail­able 400ml (14fl oz) white wine or water 50g (1¾oz) fresh bread­crumbs Olive oil, to driz­zle Lemon halves Zest of 1 lemon

Lemon & pep­per but­ter

Sea salt 70g (2½oz) un­salted but­ter, soft­ened 2tsp coarse black pep­per Zest of 1 lemon If your lan­goustines are frozen, de­frost them com­pletely. To make the lemon and pep­per but­ter, mix all of the in­gre­di­ents with a pinch of salt. Set aside.

Pre­heat a grill to high. Mean­while, com­bine the lan­goustines with the water or wine in a pan. Bring to the boil, cover, then lower the heat and sim­mer for 5 min­utes. Re­move the lan­goustines and al­low to cool slightly.

Place your lan­goustines, belly side down, on a board and cut in half length­ways, dis­card­ing the black vein in the tail. Place flesh side up on a bak­ing tray, top with the lemon but­ter, sprin­kle over the bread­crumbs, driz­zle with oil, and add the lemon halves to the tray. Grill for 5-10 min­utes, or un­til golden. Sprin­kle with zest and serve with the grilled lemon.

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