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!
- 12-28 langoustines
- 40g Butter or Garlic Butter (melted)
- Sea Salt
- Fresh Parsley, chopped (optional)
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 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.