Cook with LANGOUSTINES WITH LEMON & PEPPER BUTTER
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.