Grilled Scottish langoustines

Name: Grilled Scottish langoustines
Total time: 25 min
Yield: 10 as a canapé
Ingredients: 10 medium langoustines from sustainable sources; 25 g higher-welfare 'nduja; 40 g unsalted butter (at room temperature); 1 lemon

With 'nduja butter

Gluten-freegf

“Delicate langoustines have a bright salmon-pink hue, whether raw or cooked. Make sure they’re lovely and fresh – there should be no black spots on the tail or head, and they should feel firm and plump. Their sweet flavour works a treat with savoury, spicy ’nduja. ”

Serves 10 as a canapé

Cooks In25 minutes

DifficultyNot too tricky

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Nutrition per serving

Calories 79 4%
Fat 4.2g 6%
Saturates 2.4g 12%
Sugars 0.1g 0%
Salt 0.55g 9%
Protein 10.2g 20%
Carbs 0.1g 0%
Fibre 0g -

Of an adult's reference intake

Jamie Magazine

By Christian Edwardson

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Ingredients

10 medium langoustines , from sustainable sources
25 g higher-welfare 'nduja
40 g unsalted butter , (at room temperature)
1 lemon

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Christian Edwardson

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Method

Add 40g sea salt to 2 litres of water and bring to the boil in a large pan. Have a large bowl ready with 2 litres of ice-cold water.
Plunge the langoustines into the hot water for 40 seconds (using tongs), remove and refresh in the cold water, then shake dry.
Once blanched, carefully cut each langoustine in half lengthways.
Preheat the grill to medium–high.
Blitz the ’nduja in a blender with 20ml of warm water until you have a smooth paste. Add the butter and blend again to combine.
Lay the langoustines cut-side-up on a large roasting tray, loosen them within their shells, and spoon over the ’nduja butter.
Place under the grill for 4 to 5 minutes, or until the butter is bubbling and the langoustines are golden. Finish with a squeeze of lemon juice, and serve with napkins and toothpicks for picking the meat.