Barbecued langoustines with aioli

barbecued langoustines

Serves 4

  • ½ clove garlic, peeled

  • 1 teaspoon sea salt, plus a little extra

  • 1 large free-range egg yolk

  • 1 teaspoon Dijon mustard

  • 300 ml extra virgin olive oil

  • 300 ml olive oil

  • lemon juice, to taste

  • freshly ground black pepper

  • 16 langoustines, from sustainable sources, ask your fishmonger

  • sprigs fennel tops, optional

Start by making the aïoli. Smash the garlic and salt together in a pestle and mortar. Whisk together the egg yolk and mustard in a bowl, then start adding the olive oils, bit by bit. Once you've blended in 150ml, add the rest in larger amounts. Finally add the smashed garlic, then lemon juice, salt and pepper to taste.



Lay your langoustines flat on a chopping board and, with a sharp knife, saw through their shells lengthways – cutting three-quarters, not all, of the way through. Open them out in a butterfly style and flatten them down gently with the heel of your hand.



Season the langoustines and cook them, cut-side down, across the bars (so they don't fall through) on a hot barbie for 2 minutes and then for 30 seconds on their backs before lifting them on to a serving plate. Sprinkle with torn fennel tops, if using, and serve with the lemony aïoli.

Nutritional Information

Barbecued langoustines with aioli

A special treat for the barbie

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0 foodies cooked this
These langoustines are a little bit indulgent, look dead impressive and are absolutely delicious
Serves 4
20m
Super easy
Method

Langoustines are more expensive than prawns, but worth it as they're super tasty.

Start by making the aïoli. Smash the garlic and salt together in a pestle and mortar. Whisk together the egg yolk and mustard in a bowl, then start adding the olive oils, bit by bit. Once you've blended in 150ml, add the rest in larger amounts. Finally add the smashed garlic, then lemon juice, salt and pepper to taste.

Lay your langoustines flat on a chopping board and, with a sharp knife, saw through their shells lengthways – cutting three-quarters, not all, of the way through. Open them out in a butterfly style and flatten them down gently with the heel of your hand.

Season the langoustines and cook them, cut-side down, across the bars (so they don't fall through) on a hot barbie for 2 minutes and then for 30 seconds on their backs before lifting them on to a serving plate. Sprinkle with torn fennel tops, if using, and serve with the lemony aïoli.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 1483 74%
  • Carbs 1.8g 1%
  • Sugar 0.7g 1%
  • Fat 146.7g 209%
  • Saturates 21.3g 106%
  • Protein 38.8g 86%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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