Grilled Langoustines
Ingredients
- 12 pcNorway lobster / Dublin Bay prawn (whole, fresh)
- 3 pcGarlic (minced)
- 1 pcFlat-leaf parsley (bunch, chopped)
- 4 tbspExtra virgin olive oil
- 1 pinchFleur de sel
- 1 pcCitrus limon (L.) Burm. f. (halved)
Method
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.
- 1
Split the langoustines in half lengthwise with a sharp knife, from head to tail. Remove the black vein if necessary.
- 2
Finely chop the garlic cloves and flat parsley. Mix them with the olive oil in a small bowl.
- 3
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
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
Remove from heat. Sprinkle with fleur de sel and squeeze fresh lemon juice over to deglaze the juices. Serve piping hot.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after cooking. Does not keep well.
