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Langoustine butter
Serves 8 Sauces and accompaniments
Ingredients
- 20 empty cooked langoustine shells, heads and claws
- juice 1⁄2 lemon
- 1 long red chilli, roughly chopped (leave the seeds in, if wished)
- 2 garlic cloves, crushed
- 225g salted butter, softened at room temperature
- 1⁄4tsp sea salt flakes
Method
Preheat the oven to 160C/ 320F/Gas 3. Place the cooked shells, heads and claws on a baking tray and cook/dry for 40 minutes. Grind them up in a powerful blender set on ice- crushing mode or do a few at a time in a coffee grinder. Add the chilli, garlic and softened butter and process again, then pass through a fine mesh sieve using a ladle in a circular motion. Transfer into 2 small bowls and chill.
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