“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. ”
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By Christian Edwardson
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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.