Grilled langoustine with seaweed butter

Grilled langoustine with seaweed butter

By
From
Spring
Serves
4
Photographer
Andy Sewell

This simple seaweed butter works really nicely alongside langoustines. The langoustines must be very fresh – you will probably need to pre-order them from your fishmonger. Their flesh is so delicate that it needs the briefest of cooking, otherwise it becomes rubbery and the flavour cannot be appreciated. If you live close to the sea, take the time to forage your own seaweed.

Ingredients

Quantity Ingredient
12-20 very fresh raw langoustines
mild-tasting olive oil, to drizzle
sea salt
freshly ground black pepper

For the seaweed butter

Quantity Ingredient
300g unsalted butter
2 tablespoons tamari
1 lime, juiced
1 garlic clove, peeled and chopped
1/2 tablespoon freshly grated ginger
20g hijiki or wakame seaweed, finely chopped

To serve

Quantity Ingredient
lemon wedges

Method

  1. First, prepare the seaweed butter. Melt the butter very gently in a medium saucepan over a low heat. Once it has melted, stir in the tamari, lime juice, garlic and ginger. Stir well to combine, then add the seaweed and cook gently for a couple of minutes. Taste and adjust the seasoning.
  2. Preheat your grill to its highest setting. Using a sharp knife, split each langoustine in half lengthways. Season the flesh with a little salt and drizzle with a little mild-tasting olive oil. Place, flesh side up, on the grill rack and cook for a minute, or until the flesh is just opaque.
  3. Transfer the langoustines to warm plates, spoon over the seaweed butter and serve, with lemon wedges for squeezing.
Tags:
Skye Gyngell
seasonal
Spring
London
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