Lemon &Cracked Pepper Langoustines with Garlicky Mayo - Fishbox

Lemon &Cracked Pepper Langoustines with Garlicky Mayo - Fishbox

Ingredients

Ingredients For the garlicky mayonnaise

100g/3½oz good-quality mayonnaise

3 cloves of garlic crushed finely

1 sprig of parsley chopped finely

Salt n 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 30min to infuse. 2.

Cook the langos 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 langos are cool enough to handle, carefully! using a sharp cooks knife cut right down the centre of each lango 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 n 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.