This is hardly a recipe but when the ingredients are top notch quality it’s best to keep it simple! These fresh Scottish Langoustines have been more available during Lockdown as they would normally get exported to the continent. They are beautiful and we absolutely should celebrate the food we have on our doorstep at all times, Lockdown or not!
Just a reminder that fresh mayonnaise is made from uncooked egg so should not be consumed by elderly people, babies or pregnant women.
Ingredients: For 4 people as a light starter
- 1 kg medium langoustines
For the lemon mayonnaise:
- 1 egg yolk
- 3/4 tablespoon Dijon mustard
- 1 tablespoon wine vinegar (I use red but white is fine too)
- 125 ml sunflower oil
- 1.5 tablespoons fresh lemon juice
- Salt and pepper
Method:
1. Make the lemon mayonnaise: make sure all the ingredients are at room temperature to prevent curdling
- Mix the egg yolk, mustard and vinegar together.
- Very very gradually whisk in the sunflower oil (I use an electric whisk).
- Once it is thickened add in the lemon juice and season well with salt and pepper.
- Instead of lemon juice you could add half a crushed garlic clove to make a garlic mayo, or a tablespoon of chopped fresh herbs to make a herb mayo.
2. Barbecue the langoustines over a medium to high heat: Approximately 5 minutes shell side down and 2 minutes on the other.
3. Leave to rest for a couple of minutes before eating as they still “cook” in their shell as they cool.
4. Peel the langoustines outer body shell by cracking the shell holding it sideways, and enjoy with some good bread and butter, lemon mayo and a salad. Don’t forget to crack the claws (I had to use pliers) for extra meat.
6. Give me a shout if you try them – I hope you enjoy 🙂
