2 August 2012

Barbecued Langoustine with Garlic and Lemon Zest Butter

This was a slightly adventurous dinner due to the fact that the langoustine were so so fresh...they were actually alive. Preparing them involved cutting them in half lengthways with a sharp knife inserted just behind the eyes. I have read about this in relation to lobster, but have never actually done it before (although I have dropped a live lobster into a pan of boiling water...the experience was less hilarious and romantic in real life than in Annie Hall) and I still haven't done it because I gave my husband this slightly gruesome job. Once he got the first one out of the way, it was actually fine. And it was all worth it because this was one of the tastiest meals I have had in a long time. The setting and the beautiful Riesling we enjoyed with the langoustine were not bad either.

Here is what to do:

Grate the zest from one lemon. Chop two garlic cloves finely. Stir both into some room temperature butter and put to one side. Heat up the barbecue - you want it to be really hot as the langoustine should cook super quickly. Put the langoustine on the barbecue cut side down and cook for around 30 seconds. Turn them over, dot a bit of the lemon and garlic butter over and cook for another 30 seconds. Take them off the barbecue, serve and eat as quickly as possible and whatever you do, don't forget to get all the lovely meat out of those claws!

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