Langoustines grillées, garlic-herb butter
Langoustines, split lengthwise and grilled only briefly over the embers, drenched in melted garlic-herb butter that runs into tail and head. Sweet, firm flesh, a smoky edge — summer by the sea on a plate. In a small portion, a festive opening.
Blend the softened butter smooth with the garlic, parsley, chives, lemon zest and Piment d'Espelette.
Halve the langoustines lengthwise, remove the intestinal tract, brush with olive oil and season with salt. Prepare a very hot grill or embers.
Grill the langoustines flesh-side down first for 1 to 2 minutes, turn, brush generously with herb butter and cook for a further 2 minutes until the flesh is just opaque — no longer, or it turns dry.
Spoon over the remaining herb butter with the lemon juice and serve with lemon wedges.
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