Cover the bottom of the grill with charcoal. Form a very hot brazier, with all the coals burning hot and without ashes

Holding each of the <quantity>2</quantity> langoustines firmly, twist the tails and pull them off from the heads

Peel the tail and pull the black vein from the meat

Cut the heads in half and remove the guts

Insert a skewer lengthwise onto each tail

Place the heads over the grill and brush them with melted butter. Grill for 3m until the interior becomes opaque

Brush the tails with melted butter and place the skewers directly over the ambers. Grill one side for 2m until the meat becomes white and opaque. Be careful not to overcook them

Remove the skewers from the tails and plate the tails along the grilled heads. The ember grilled langoustine is ready

Pair it with some vinaigrette and enjoy!