Grilled Langoustine with Herb Butter
An easy and fast langoustine to grill on the beach! It's amazing when flavored with herb butter, but can easily work by itself. It's also perfect to grill at home to impress friends and family.
Faster than the tail to prepare, but more difficult to eat. This works better for freshly caught ones.
A good integration for a seafood night. You can replace the parsley and tarragon in the butter with any herbs you’d like.
Got this idea from Jorgen, the gardener of the hotel where I am working, when a delivery of langoustine arrived super fresh and I wasn't sure how to serve it for the night.
Pick and mince 3 tbsp of parsley
Pick and mince 3 tbsp of tarragon
Add 200 g of softened unsalted butter to a bowl. Mix to smooth it out and season with flaky salt to taste
Add the herbs and mix until combined. The Herb Butter is ready
Cut 4 langoustines in half lengthwise, starting in the head. Press hard to go through the shell
Place them on a tray and spread a portion of the Herb Butter over each meat side
Transfer the langoustines to a hot charcoal grill, meat side up. Cook them for 3m. You can tell the langoustines are ready when the translucent meat becomes white and opaque. Be careful not to overcook them
Plate and serve them immediately. The Grilled Langoustine with Herb Butter is ready
Impress your family and friends with this delight!
Yield 2 portions
Softened Unsalted Butter200 g
Flaky Saltto taste