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barbecued langoustines

Barbecued langoustines with aioli

A special treat for the barbie

barbecued langoustines

20 mins

Super easy

serves 4

About the recipe

These langoustines are a little bit indulgent, look dead impressive and are absolutely delicious


nutrition per serving

1519

Calories


148.5g

Fat


21.5g

Saturates


0.1g

Sugars


2.9g

Salt


45.3g

Protein


0.3g

Carbs


0g

Fibre


of an adult’s reference intake


Ingredients

½ a garlic clove, peeled

1 teaspoon sea salt, plus a little extra

1 large free-range egg yolk

1 teaspoon Dijon mustard

300ml extra virgin olive oil

lemon juice, to taste

freshly ground black pepper

12 langoustines, from sustainable sources, ask your fishmonger

optional: sprigs of fennel tops

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle with torn fennel tops, if using, and serve with the lemony aïoli.

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