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Grillet jomfruhummer med avocadosalat - Jomfruhummer på grill
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Grilled langoustines with avocado salad

Recipe for grilled langoustines with butter, garlic and parsley, - served with a grilled avocado salad.
This quantity serves 4 as a starter or lunch. If serving it as a main course, I would recommend doubling the langoustines and perhaps adding extra bread or another side dish besides the salad.
Course Lunch, Main course, Starter
Cuisine Danish
Nøgleord Fish on the barbecue, Grilled langoustines, Langoustines on the barbecue, Summer food
Total Time 30 minutes
Servings 4 people
Calories 721kcal

Ingredients

Grilled langoustines

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

Grilled avocado salad with garlic dressing

  • 2 avocados
  • 2 small romaine lettuces or 1 iceberg lettuce
  • 2 handfuls rocket
  • 25 g pine nuts
  • Parmesan shavings
  • A little lemon juice and oil for the avocados

Garlic dressing

  • 300 ml crème fraîche
  • 100 ml mayonnaise
  • 1-2 cloves garlic, grated or crushed
  • 2 tbsp chives, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper

To serve

  • 1 baguette, cut into thin slices

Instructions

Garlic dressing

  • Mix the ingredients for the garlic dressing, season to taste with salt and pepper, and keep it in the fridge until ready to serve.
    *Start with one clove of garlic if you prefer, - the flavour develops over time. If you love garlic, you can happily add two cloves.

Grilled avocado salad

  • Toast the pine nuts in a dry frying pan and leave them to cool.
  • Halve the avocados and remove the stones. Drizzle them with lemon juice and brush them with a little oil.
    Take them out to the barbecue when the langoustines are ready to be grilled.
  • Mix the salad leaves and top them with the grilled avocados once they are done.
    *Remember to remove the skin from the avocados before adding them to the salad.
  • Scatter over the pine nuts and Parmesan shavings and drizzle with garlic dressing.

Grilled langoustines

  • Halve the langoustines lengthways and remove the stomach sac and the intestinal tract.
    *The easiest way to halve them is to lay them on their backs and then make one firm, decisive cut lengthways.
  • Melt the butter in a saucepan and let it foam up well. Turn off the heat, add the garlic and parsley, and season with salt and pepper.
  • Place the langoustines on a searing hot barbecue, shell side down. Brush or spoon the butter mixture over each langoustine, and grill them over direct heat for about 3-4 minutes, - depending on size.
    *Keep the rest of the butter if it is not all used.
    *You can also put the langoustines in a foil tray, pour the butter mixture over - and place the tray on the barbecue.
  • Grill the lemon and avocado cut side down as well, and grill the bread on both sides - brushed with a little oil if you like.

Grilled langoustines with avocado salad

  • Serve the grilled langoustines on a large platter and squeeze over plenty of juice from the grilled lemon halves. Pour over the last of the butter too, - if there is any left.
    Serve the salad with the grilled avocados, the grilled bread and extra garlic dressing alongside.

Nutrition

Calories: 721kcal | Carbohydrates: 19g | Protein: 43g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 370mg | Sodium: 1368mg | Potassium: 617mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1231IU | Vitamin C: 32mg | Calcium: 51mg | Iron: 1mg