Spanish cuisine · Fish & Seafood

Grilled Langoustines

Shell-on langoustines seared on a red-hot griddle, seasoned simply with coarse sea salt, olive oil and lemon.

Ingredients · for 4 servings

• 16 large langoustines
• 4 tbsp good olive oil
• 1 tbsp coarse sea salt
• 2 lemons
• 3 cloves garlic
• 1/2 bunch flat-leaf parsley
• pepper

Instructions

1. Rinse the langoustines cold, pat the shells dry, and let them come to room temperature for 15 min so they cook evenly.
2. Finely chop the garlic, roughly chop the parsley, and mix both with 1 tbsp olive oil and the juice of half a lemon.
3. Heat a cast-iron griddle empty over high heat for 5 min until it just starts to smoke, then brush thinly with the remaining olive oil.
4. Lay the langoustines side by side, sprinkle with the coarse sea salt, and cook undisturbed for 2–3 min until the shell underneath is deep red and lightly charred.
5. Turn and cook for another 1–2 min until the meat is opaque white at its thickest point — any longer and it turns dry and mealy.
6. Transfer immediately to a warmed platter, drizzle with the garlic-parsley oil, season with pepper, and serve with the remaining lemon wedges.