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Once you’ve eaten a langoustine, you’ll never eat a regular-size lobster again. These mini versions look like a cross between a crayfish and a prawn. Technically they are part of the lobster family and, luckily for us, are in season year-round; unluckily, they are expensive, and the meat is time-sensitive. But they’re worth every bit of maintenance and inconvenience. This recipe pairs perfectly with a Tito’s Raspberry-Limoncello Float cocktail.
Ingredients | Serves 4
- 6-8 whole langoustines, tail split
- 4 Tbsp. salted butter
- 2 Meyer lemons, cut in half
- ¼ cup toasted pine nuts, roughly chopped
- ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh mint leaves, finely chopped
- 2 garlic cloves, finely minced
- 1 small shallot, finely minced
- Salt and fresh-cracked black pepper
Preparation
- Heat the grill to 400 degrees, with direct heat on a grated grill.
- In a small saucepan on high heat, brown the butter, stirring constantly; remove pan from the heat, and set aside.
- Brush langoustines with brown butter, and season with salt and pepper. With the shell side down, place the langoustine on the hot grill, along with the Meyer lemons, flat surface down. Grill langoustines for 10 to 12 minutes, or until the meat is opaque; grill the Meyer lemons until charred on one side, about 8 to 10 minutes. Serve plated, meat side up, topped with the gremolata and charred lemons.
For the Gremolata
In a medium bowl, place pine nuts, garlic, shallot, basil, mint, remaining brown butter, salt and pepper. Once the lemons have cooled enough to handle, remove any seeds, and finely mince one of the lemons; add them to the bowl, and stir to combine well. Reserve the second lemon for serving.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
