Grilled Langoustines with Olive/Saffron Butter

Grilled Langoustines with Olive/Saffron Butter

Grilled Langoustines Olive Saffron Butter

Ingredients (A large plate of 12 Langoustines to share)
– 12  Langoustines-Cooked, halved, intestinal tract & stomach removed (your fishmonger can do this for you)
– Salt
– Olive Oil

Olive/Saffron Butter
– 1/2 tsp Saffron Strands
– 1 Lemon, zest finely grated and juiced
– 250g unsalted butter, softened
– 1 Shallot, peeled and chopped
– 1 Garlic Clove, peeled and choppe
– 2 tbls Pitted Black Olives, chopped
– 20 Basil Leaves, finely sliced
– Sea Salt

Method

To prepare the Olive/Saffron butter, put the saffron and lemon juice into a small pan and heat gently to infuse- allow to cool

Put the butter, shallot, garlic, olives, basil, lemon zest and saffron-infused lemon juice into a bowl and mix thoroughly until evenly blended.

Spoon the butter onto a sheet of cling film, wrap it in the cling film and shape into a cylinder, about 3cm in diameter. Chill well until needed.

Prepare a Hot griddle

Add the Langoustine halves- flesh side up, place a 1cm slice of butter on each & allow to heat for 3/4 minutes

Baste regularly with the butter & finish with a squeeze of lemon & a little Maldon Salt

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