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Grilled langoustines with seaweed butter
Serves 4 as a starter Starters and mains
Ingredients
- 12-20 very fresh raw langoustines
- mild-tasting olive oil, to drizzle
Method
First, prepare the seaweed butter. Melt the butter very gently in a medium saucepan over a low heat. Once it has melted, stir in the tamari, lime juice, garlic and ginger. Stir well to combine, then add the seaweed and cook gently for a couple of minutes. Taste and adjust the seasoning.
Preheat your grill to its highest setting. Using a sharp knife, split each langoustine in half lengthways. Season the flesh with a little salt and drizzle with a little mild-tasting olive oil. Place, flesh side up, on the grill rack and cook for a minute, or until the flesh is just opaque.
Transfer the langoustines to warm plates, spoon over the seaweed butter and serve, with lemon wedges.