20 medium-sized live langoustines
1 sprig of parsley, finely chopped
1 clove of garlic, crushed
40g softened butter
2 lemons to garnish
Alioli (garlic mayonnaise)
Juice of half a lemon
2 cloves of garlic, finely chopped
2 free range egg yolks (Lion brand)
½ tsp Dijon mustard
150ml extra virgin olive oil
150ml rapeseed oil
Salt and pepper
First make the alioli. As the egg yolks are served raw, Lion brand eggs or higher standard of eggs must be used.
Place the egg yolks, mustard, chopped garlic, salt, pepper and lemon juice into a food processor. Start to mix and add the oil slowly while on a fast speed.
Scrape out all the mayonnaise and store in the fridge.
Mix the butter, crushed garlic and parsley until thoroughly blended.
Cut the langoustines in half lengthways and place onto a grilling rack meat side up. Brush each half langoustine with garlic butter and place under a hot grill for 6 to 8 minutes.
Serve with a dollop of alioli and a wedge of lemon on the plate.
Eat with your fingers and have a spare bowl for discarded shells and another bowl of lemon and water to clean your hands.