Grilled langoustines with garlic and chilli butter
Ingredients
● Four to six large fresh langoustine per person
For The Garlic Butter
● One clove of garlic, crushed or very finely chopped
● One dried chilli crushed with seeds removed
● 60g unsalted butter
● Half a lemon, juice of
● Pinch of salt
To make the garlic and chilli butter, melt the butter with the garlic, chilli and lemon. Season. Remove from the heat and add the chopped parsley.
To prepare the langoustine, choose a chopping board and secure with a damp tea towel to stop it slipping.
Place a langoustine belly down on the board and with a very sharp knife cut through the back of the prawn to make a butterfly shape. Remove the digestive cord and the head membrane. Rinse under cold water and place on a tray lined with kitchen towel. Continue until all the langoustine are cleaned. Transfer the langoustine to a baking tray and brush generously with the melted butter. Grill until the meat has changed from translucent to white. Don’t over cook. Serve with a lovely fresh leaf salad, some new potatoes and enjoy!
Don’t miss Carina’s column next month for another great recipe