Quality Guarantee

Delivery information

Shore to door within 24 hours

BBQ Whole Langoustine

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.

Whole Langoustines are split or cut in half and grilled.

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!

Serves 4

BBQ Whole Langoustine

Ingredients

  • 12-28 langoustines
  • 40g Butter or Garlic Butter (melted)
  • Sea Salt
  • Fresh Parsley, chopped (optional)
BBQ Whole Langoustine
Amity Customer Hayley using Charlotte's technique for grilled whole langoustine

Method

To barbeque the langoustines, take a large, long-bladed chef’s or chopping knife and split or cut them in half.

To do this, line the knife up carefully along the line on the carapace (the part that runs from the eyes to the start of the tail).  Carefully cut down the centre of the head and then the tail.

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 halves cut side down onto the whole barbeque.

Cook for two minutes and turn them over.

Now, dot the garlic butter along the length of the cut side and grill for a further 3 minutes until bubbling. The tail meat should look pale and firm and no longer opaque.

Serve immediately alongside your barbecue sides and treats!

About Your Langoustines

Langoustines aboard the Amity
Whole Scottish 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.

Subscribe to our Weekly Wave emails for the latest news, product alerts and biggest savings, including 10% off your next order when you join!

Quality Guarantee

Amity Fish will replace or refund products if they have not reached you in premium condition

Shore to Door in 48 hours

We process and dispatch your orders Monday to Thursday (if received before 09.30am).

We use third party couriers to deliver our seafood boxes to most UK postcodes on a next day delivery service. Our aim is to have your box with you within 24 hours – however at times this can take up to 2 days.

Don’t worry! The packing process along with frozen gel packs and dry ice will keep your seafood chilled/frozen during its journey, ensuring it reaches you in pristine condition.

If for any reason you are not happy with your order when received, we offer a quality guarantee.

Join our mailing list to receive
10% OFF YOUR FIRST ORDER

Sign up to our emails to receive biggest discounts, special offers and product alerts, direct to your inbox. You can cancel anytime (although we hope you don’t).