Grilled langoustines with garlic and parsley

Grilled langoustines – relaxed, convivial summer food at its best.
It is remarkably quick and easy to put a platter of grilled langoustines on the table, and they taste wonderful.
These langoustines are made with butter, garlic and parsley – simple and delicious.
The quantity in the recipe serves 4 as a starter or lunch, with a little grilled bread or similar alongside. If you are serving them as a main course, I would recommend doubling the recipe, depending on what you serve with them.

Grilled langoustines

A recipe for grilled langoustines with butter, garlic and parsley, cooked on the barbecue.

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Course: Lunch, Main course, Starter

Cuisine: Danish

Keywords: Barbecued langoustines, Grilled langoustines, Langoustines

Total Time: 30 minutes minutes

Change servingsServings: 4 people

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Ingredients

• ▢ 1 kg langoustines
• ▢ 100 g butter
• ▢ 3 cloves garlic
• ▢ 1 handful parsley, finely chopped
• ▢ 1 lemon, halved
• ▢ Salt and pepper

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Method

• Halve the langoustines lengthways and remove the stomach sac and the intestinal tract.

  *They are easiest to halve if you lay them on their backs and then make one firm, decisive cut along the length.
• Melt the butter in a saucepan and let it foam up well.
• Chop the parsley and grate or crush the garlic, then stir both into the butter and turn off the heat.
• Lay the langoustines shell side down on a very hot barbecue. Brush or spoon the butter mixture over each langoustine and grill them over direct heat for about 3-4 minutes, depending on size.

  *Save any butter mixture that is not used.

  *You can also put the langoustines in a foil tray, pour the butter mixture over them and set the tray on the barbecue.
• Grill the lemon halves too, cut side down.
• Serve the grilled langoustines on a large platter and squeeze plenty of juice from the grilled lemons over them. Pour over the last of the butter as well, if there is any left.

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