BBQ Whole Langoustine
By Charlotte Pike
Let award-winning cookery writer and chef Charlotte Pike teach you how to make the most of your langoustines on the BBQ.
With shell on tails, you are working with only the tail of the langoustine, still encased in its shell and with delicious sweet meat to be discovered within.
These look very impressive with minimal prep and effort involved. When cooked this way the are also easy to eat as the tail is easily removed from the shell!
- 12-28 langoustine tails, shell on
Ensure your barbeque is at the correct temperature before cooking.
- If using charcoal, ensure the coals are white and there is no active flame burning.
- Heat a gas barbeque for around 10 minutes, ensuring it’s good and hot before cooking.
Sit the langoustine tails shell on onto the whole barbeque.
Cook for around five minutes, turning regularly. The shell will take on a little colour.
Remove from the barbeque and set aside for five minutes to cool before peeling, then serve.
About Your Langoustines
Langoustines resemble small lobsters. They are also known as Dublin Bay Prawns or Scampi.
They are delicious enjoyed whole, or split in half, like a lobster. When cooked whole, the tails can be removed and peeled once cooked, and the claws can be cracked.
As with lobster, some lobster crackers and picks are useful to have to extract every last morsel of sweet flesh from the shell. A gentle tap with a hammer will break the claws and allow you to carefully pull out the meat, if you don’t have any to hand.
Be sure to keep the shells to make a sensational fish stock.
Head to our COOKING page for more for great tips on how to make the most of your Amity catch from award-winning cookery writer, teacher and chef Charlotte Pike.