Being one of our more abundant natural commodities to the East Lothian Coast line I have decided to put Langoustines Back on the list. Back in the autumn edition I did Steamed Langoustines served chilled with Home Made Mayonnaise. I showed you how to cook the Langoustines in lots of boiling Salty water and then chill and that is exactly where we will start off for this recipe.

Grilled Local Langoustines with Lemon, Pastis and Dijon Mustard

Ingredients  Serves 4

24 Small Local langoustines ( Pre-cooked)

1 Large Shallot finely diced

Dessert spoonful of chopped Tarragon

Dessert spoonful of chopped flat leaf parsley

1 teaspoon Dijon Mustard

1 teaspoon dark soy sauce

100ml extra virgin olive oil

100g Clarified butter

½ eggcup Pastis

Juice of ½ a freshly squeezed Lemon

Salt and freshly ground pepper to season

Method

1.      Heat grill to high

2.      Cut each langoustine in half length ways and remove any black entrails.

3.      Scoop out soft head meat and place into a small pan removing any shell.

4.      Add to the pan with the head meat the soy sauce, Pastis, lemon juice,  Dijon mustard, Olive oil, shallot, Chopped parsley and tarragon with salt and pepper to taste

5.       Gently heat to just above blood temperature but no more!

6.      Brush each half (white flesh up) with clarified butter and season with salt and a little pepper

7.      Grill langoustines on a tray until hot then arrange on to your large serving plate. (Pour any cooking liquids from the tray into the Dressing pan, this all adds to the flavour)

8.   Stir up the dressing and liberally spoon over your plate of grilled local langoustines and enjoy!