Barbecue Langoustines Recipes

Steps:

• Preheat a stovetop grill pan over medium-high heat for at least 5 minutes until very hot. In a small bowl combine butter, garlic, parsley, lemon juice, salt and pepper and beat until well mixed. Brush langoustines with garlic butter and grill, basting several times and turning once, until cooked through.;

Steps:

• Thread the langoustines carefully onto the skewers and chill for up to a day. For the butter, finely grate or chop half the hazelnuts (grating gives the nuttiest flavour), then roughly chop the rest. Tip into a small saucepan with the butter, parsley and a little seasoning, then set aside.
• When ready to serve, melt the hazelnut butter in the pan. Heat a griddle pan or barbecue, then brush the langoustines with the oil. Griddle each skewer for 1-2 mins, turning, until pink and just cooked. Pile on a platter, pour half the hazelnut butter over the langoustines, then serve the rest in a small bowl for dipping.

Steps:

• Heat a griddle pan until very hot. Rub some olive oil on the fish and some salt; lay the langoustines on the pan.
• Cook them well for about 20 minutes turning them on both sides until they are cooked through.
• In a bowl add the crushed garlic cloves, the parsley, 3 tbsp of olive oil, cumin and lemon juice. Mix it well and then soak the cooked fish into the mixture.
• Serve it warm.