Grilled Langoustine with Herb Butter is a modern Scottish recipe for a classic dish of halved langoustines (Dublin bay prawns) that are grilled an finished with a herbed butter. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Grilled Langoustine with Herb Butter.
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Scotland has some of the world's best langoustine (Dublin bay prawns), but these crustaceans are under-appreciated in Britain and almost the whole catch is exported. However, some Scottish restauranteurs and chefs are coming to appreciate langoustines and this recipe is from one of them.
Ingredients:
16 whole langoustines
100g butter
1 shallot, finely minced
1/2 tsp fresh lemon thyme, minced
1 garlic clove, minced
1 tbsp white wine vinegar
1/2 tsp fresh tarragon, minced
1/2 tsp fennel, minced
salt and freshly-ground black pepper, to taste
Method:
Soften the butter in a bowl and work in the shallot, vinegar, herbs and garlic until smooth and evenly distributed.
Split the langoustines in half lengthways. Place under a hot grill (broiler) with the shell side uppermost. Grill for about 4 minutes, or until the shells turn colour.
Turn the langoustines over so that the cut sides are uppermost and spread over the butter mixture. Put back under the grill and cook for about 5 minutes more, or until the butter is bubbling and the langoustines are cooked through.
