Broiled Scottish Langoustines with Pistachio-Orange Gremolata
Cook Time
20 minutes
Yield
4 servings
RECIPE Ingredients
- 12 Dayboat Scottish Langoustines, thawed, rinsed and patted dry
- 1 stick (113g) salted butter, melted
- Kosher salt
For the Gremolata:
- ½ cup roasted shelled pistachios, finely chopped
- ¼ cup finely chopped flat-leaf parsley
- Zest and juice of 1 medium orange
- 1 garlic clove, peeled and grated
- Kosher salt and freshly ground pepper, to taste
- Extra-virgin olive oil
Recipe notes
Sweet, tender langoustines are broiled right in the shell and finished with a bright, fresh gremolata in this easy appetizer recipe.
RECIPE Preparation
- With the rack set to the second highest position, preheat broiler to high. Cover a rimmed sheet pan with aluminum foil.
- Lay a langoustine on its back on a cutting board and using a sharp chef’s knife, split it in half lengthwise, applying firm pressure to cut through the shell. Remove the digestive tract from the tail and discard. Place meat-side-up on a prepared sheet pan and repeat with remaining langoustines.
- Brush the tail meat of each langoustine with melted butter and season lightly with salt.
- In a small bowl, stir together pistachios, parsley, orange zest, and garlic, mixing well. Stir in about 2 tablespoons orange juice and ¼ cup olive oil. Season to taste with salt and pepper. The consistency should be similar to a relish; add additional olive oil, if needed. Set aside.
- Broil the langoustines until tail meat is opaque and shells have slightly lightened, about 3 minutes. Remove from the oven and brush each langoustine with gremolata then return to the oven about 1 minute more.
- Serve immediately on a warmed platter with a few orange slices for garnish. Drizzle with remaining gremolata or serve on the side.
