So we return to the scene of the crime. This is what I was going to cook the night I made our grill explode. *sigh* I put the grill on to heat and closed the door while I fannied about preparing stuff. Of course the high heat of the grill had the predictable effect of superheating the glass inside the oven door until it expanded to the point where it couldn’t expand any more. The resulting explosion of glass scared the crap out of me and ruined the chances of grilling the langoustines I’d bought for tea, so they were boiled instead. Tonight I gave it a second go.
In theory these are pretty simple, but in practice they were a bit of a faff. I had it in my head that they’be great if I cut them in half down their length and then sprinkled them with lemon juice and parsley before placing them under the grill. I like to think my cook’s knife is pretty sharp but it took loads of effort to cut the damn things open and I was pretty fed up by the time I finished and managed to arrange them all on my grill pan. Next time they’re going on whole.
With that in mind the recipe I’m going to publish is what I should have done, though if you can be arsed you can do what I actually did and chop them in half. But I don’t think there’s much point to be honest. They’re slightly easier to eat but it’s not worth the extra prep work.
Serves 2
10-12 fresh langoustines
1 lemon
Parsley, chopped
Place the langoustines on their backs on a grill tray.
Halve the lemon and squeeze the juice from one half over the langoustines.
Sprinkle with the chopped parsley.
Place under a hot grill for 2 minutes then turn over and grill the shell side for a further minute.
I served them with cous-cous stuffed red peppers and another squeeze of lemon juice
Mince and Skirlie 