Grilled Langoustines with Charred Lemons & Garlic-Chive Butter
Cook Time
25-30 minutes
Yield
4 servings
RECIPE Ingredients
- 12 Dayboat Scottish Langoustines, thawed, rinsed and patted dry
- 4 lemons
For the Compound Butter:
- 2 sticks salted butter
- 3 cloves garlic, grated
- Zest and juice of 1 lemon
- 4 tablespoons finely chopped chives
- ¼ teaspoon smoked paprika
- Pinch ground cayenne pepper, plus more to taste (optional)
- Kosher salt and freshly ground black pepper, to taste
Recipe notes
Grilling langoustines in the shell with an aromatic compound butter keeps them juicy and tender while imparting a whisper of smoke. A squeeze of charred lemon brings out their natural sweetness.
RECIPE Preparation
- Prepare a charcoal or gas grill for direct grilling.
- Cut the lemons in half and remove any visible pips. Cut off the tip end of each half so the lemons can sit flat on the grill on each side. Set aside.
- Prepare the langoustines: 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 rimmed sheet pan and repeat with remaining langoustines.
- Make the compound butter: In a medium saucepan over medium-low heat, melt the butter. Stir in garlic, lemon zest, lemon juice, paprika, and cayenne, if using. Season butter mixture to taste with salt and pepper. Remove from heat and stir in chives.
- Generously brush half of the butter mixture over each langoustine tail. Set the rest of the butter back over low heat to keep warm.
- When ready to grill, have a clean platter ready, as the cooking process is quite fast.
- Place lemon halves on the grill and cook for about 5 minutes. Turn lemons over and continue to grill until lightly charred and warm throughout. Remove to the platter.
- Using tongs, place langoustines flesh side up on the grates. Grill langoustines until tail meat is firm and opaque and shells have charred, about 4 minutes. Remove to the platter and brush with the remaining butter mixture. Guests can squeeze charred lemons over their langoustines at the table.
