Lemon &Cracked Pepper Langoustines with Garlicky Mayo - Fishbox
Ingredients
Ingredients For the garlic mayonnaise
100g/3½oz good-quality mayonnaise
3 cloves of garlic crushed finely
1 sprig of parsley chopped finely
Salt & pepper
1 teaspoon of Dijon mustard
For the langoustines
12 fresh langoustines
3 tablespoons of garlic butter
Juice of 2 lemons
Salt n pepper
Method
For the mayonnaise, mix all together, check the seasoning and set aside for 30 min to infuse.
Cook the langoustines in a pan of cold salted water and bring quickly to the boil and immediately take off, drain and cool for a few minutes before use.
When the langoustines are cool enough to handle, carefully! using a sharp cooks knife cut right down the centre of each langoustine length ways.
Remove any darker meat from the head part, remove the black bit which runs down the tail meat. And place on a baking tray open side up.
Brush everything with the garlic butter, squeeze over the lemon juice and season with salt & pepper.
Grill under a hot grill but remember they are cooked already and only require warming up.
There is enough eating in the claws too if you have good tools or a rolling pin to bash then you can pick out the meat so don’t waste them.
And Finally Serve with your tasty Garlic Mayonnaise!
