Grilled Scampi
Ingredients
- 16 pcNorway lobster / Dublin Bay prawn (whole, fresh)
- 100 mlExtra virgin olive oil
- 2 pcGarlic (finely minced)
- 2 tbspFlat-leaf parsley (chopped)
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 1 pinchHot pepper d'Espelette
- 2 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Pearly flesh that firms up under the heat, marked by the black char of the grill. The aroma of garlic sizzling in olive oil and the freshness of lemon cutting through the richness.
- 1
In a bowl, mix the olive oil with the minced garlic, chopped parsley, and Espelette pepper. The oil should be highly aromatic; it will protect the delicate flesh from the direct flame.
- 2
Using a sharp knife, split the scampi lengthwise from head to tail, without completely separating the two halves. Remove the black vein. Generously brush the flesh with the marinade.
- 3
Place the scampi on the very hot grill, flesh side down first. Grill for 2 minutes until the flesh turns white and slightly pulls away from the shell. Flip them for 1 minute on the shell side until it turns bright red and smells toasted.
Frequently asked questions
How do you get this dish right?
- The grill must be piping hot before placing the scampi to sear the flesh instantly.
- Do not exceed 3 minutes of total cooking time or the flesh will become mushy.
- Use whole scampi with heads on; the juices inside add immense flavor during grilling.
How long does this dish keep?
Eat immediately off the grill. Reheating toughens the crustacean meat.
