This is a go-to recipe of mine, showcasing my favourite shellfish, beautiful sweet langoustine, bought live and kicking from The Chelsea Fishmonger. I’ve kept this recipe simple, the langoustine are grilled quickly with a little confit garlic butter, which gives you time to whip up a very quick and easy wild garlic mayonnaise (that would go very nicely with fried calamari or French fries). For those of a squeamish disposition, langoustine are also available frozen at Fine Food Specialist.
In any event, you must absolutely leave the heads on, as this is one of the best parts, a bisque like delicacy that should not be disposed of. Grill your langoustine – or prawns – until just cooked (flesh should be white all the way through). They don’t need to take colour -don’t be tempted to overcook. Less is more with this recipe, a squeeze of lemon is all you need to complete your plate.
The flavours of spring - butter soft langoustines with a fresh garlic mayonnaise. The perfect dinner party starter or quick main course.
Ingredients
- 8 Large Langoustine, or large Tiger prawns in shell
- A nob of butter
- 1 smashed clove confit garlic, or half a clove of crushed raw garlic
- 4 wild garlic leaves
- 1 heaped tablespoon quality mayonnaise
- Lemon, to serve
Instructions
- Split your langoustine or prawns in half with sharp knife. Remove any tracts and place shell side down on a lined baking tray
- Gently melt the butter in a small saucepan with the garlic and a pinch of salt
- Use a pastry brush to coat the langoustine in the garlic butter.
- Under a medium-high grill, cook for 10 mins.
- Meanwhile, combine 4 wild garlic leaves with a little black pepper and a squeeze of lemon in a pestle and mortar until you have a rough paste. Add the mayo and mix. A food processor works fine too.
- Remove langoustine from grill and plate.
- Serve with fresh lemon and the wild garlic mayonnaise.
Notes
Best enjoyed with an ice cold glass of Provencale rosé, and an air of smug satisfaction. A little shaved asparagus salad might go nicely too.
I get my langoustine live from Rex Goldsmith at The Chelsea Fishmonger. If you cant get your hands on langoustine, large tiger prawns make a great alternative.