Gastronomixs

Charcoal-grilled langoustines

Barbecuing on charcoal remains the ultimate cooking experience and adds a sublime roasted flavour to the delicate langoustine. Cooking on charcoal of alderwood delivers a particularly memorable result.

Charcoal-grilled langoustines

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

20

 

langoustines

 

 

coconut oil or rice oil

 

 

salt and black pepper

Preparation method

  • Using a chef's knife, slice the langoustines in half lengthwise and remove the stomach and digestive tract.
  • Sprinkle with oil of your choice.
  • Grill with the open side on the hot barbecue grill.
  • To serve, sprinkle with a small amount of salt and freshly ground pepper.

Serving suggestions

  • In a fine summer salad. Serve on a hibachi to allow the guests to serve themselves.
  • As part of a hot starter, e.g. with a lightly roasted fennel jus and avocado.

Previous page