Grilled Langoustines with Olive/Saffron Butter

When we think of a BBQ burgers and sausages always spring to mind, but we often overlook the potential of seafood. Enjoy a full-on Seafood feast this summer; fish and seafood are ideal for the grill and they don’t generally require long cooking times. In fact fish cooks very quickly on a hot barbeque. The tip is to use the best quality seafood and to ensure your grill is really hot after the flames have dampened down. This helps caramelize the fish and provide those beautiful grill lines that give you that immense flavour.

Make sure the seafood is at room temperature before grilling. This will allow the fish to cook evenly and prevent it from sticking. Our chefs at Saltwater will help by giving you the optimum grilling times too. After grilling, make sure you give your fish adequate time to rest. About 3-5 minutes will do the trick. This will allow the juices to run back into your fish and keep it tender. We always recommend having lemon wedges and Maldon salt to finish available to finish and enhance the flavour.

At Saltwater Fish Company, we’ve designed a full range of grill-ready seafood that you can pick and mix on the fishmonger’s counter, including King Crab, Shetland Scallops, Octopus Asador Style and much more.

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 and allow to heat for 3/4 minutes.
Baste regularly with the butter and finish with a squeeze of lemon and a little Maldon Salt.