By Charlotte Pike
Let award-winning cookery writer and chef Charlotte Pike teach you how to make the most of your langoustines.
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 grill the langoustines, take a large, sharp 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). Line the knife back up between the eyes.
Carefully cut down the centre of the head and then tail.
Sit the langoustine halves, shell side up on a baking tray and preheat the grill to the highest temperature.
Once ready, grill the langoustine for two minutes shell side up and then remove from the grill, flip over and dot the garlic butter along the length of the cut side of the langoustine.
Grill for a further three minutes until bubbling, when the tail meat looks pale and firm and no longer opaque.
Serve immediately, with crackers and picks, perhaps with some chopped parsley on top.
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.