Cigalas a la Plancha

High-heat seared langoustines, the flesh turns pearly and easily pulls away from the shell. The scent of grilled iodine and fried garlic rises from the hot griddle.

• Prep: 10 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 347
• Protein: 43 g
• Carbs: 3 g
• Fat: 17 g

Ingredients

• 12 pc Norway lobster / Dublin Bay prawn ( whole, fresh )
• 3 pc Garlic ( minced )
• 1 pc Flat-leaf parsley ( bunch, chopped )
• 4 tbsp Extra virgin olive oil
• 1 pinch Fleur de sel
• 1 pc Citrus limon (L.) Burm. f. ( halved )

Instructions

1. Preparing the langoustines

   Split the langoustines in half lengthwise with a sharp knife, from head to tail. Remove the black vein if necessary.

2. Chopping the aromatics

   Finely chop the garlic cloves and flat parsley. Mix them with the olive oil in a small bowl.

3. Searing flesh-side

   Heat the plancha over high heat. When smoking hot, place the langoustines flesh-side down. Sear without moving until the flesh turns white and opaque.

4. Finishing and garlic oil

   Flip the shellfish shell-side down. Immediately drizzle with the oil-garlic-parsley mixture. The shell should turn bright red and start to crackle under the heat.

5. Final seasoning

   Remove from heat. Sprinkle with fleur de sel and squeeze fresh lemon juice over to deglaze the juices. Serve piping hot.

Chef's tips

• The plancha must be extremely hot to prevent the flesh from sticking.
• Do not overcook: as soon as the flesh is no longer translucent, it's done.

Storage

Consume immediately after cooking. Does not keep well.