Thu, May 24 2012
barbecued langoustines with aioli
Langoustines are more expensive than prawns, but worth it as they’re super tasty
Ingredients
• ½ a garlic clove, peeled
• 1 teaspoon sea salt, plus a little extra
• 1 large egg yolk, preferably free-range or organic
• 1 teaspoon Dijon mustard
• 300ml extra virgin olive oil
• 300ml olive oil
• lemon juice, to taste
• freshly ground black pepper
• 16 langoustines
optional: sprigs of fennel tops
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Start by making the aïoli. Smash the garlic and salt together in a pestle and
mortar. Whisk together the egg yolk and mustard in a bowl, then start adding the
olive oils, bit by bit. Once you’ve blended in 150ml, add the rest in larger
amounts. Finally add the smashed garlic, then lemon juice, salt and pepper to
taste.
Lay your langoustines flat on a chopping board and with a sharp
knife, saw through their shells lengthways – cutting three-quarters, not all, of
the way through. Open them out in a butterfly style and flatten them down gently
with the heel of your hand.
Season the langoustines and cook them
cut-side down across the bars (so they don’t fall through) on a hot barbie for 2
minutes and then for 30 seconds on their backs before lifting them on to a
serving plate. Sprinkle with torn fennel tops, if using, and serve with the
lemony aïoli.
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