2. Charred langoustines with lemon mayo
Scotland catches the world’s largest share of langoustine in its nutrient-rich waters. This species – also known as Nephrops or the Dublin Bay Prawn, depending on where you are – is a versatile, flavorful shellfish related to the lobster, and caught in the North Sea and inshore Scottish waters.
Growing up to 250 grams, Scottish langoustines are particularly exceptional because they are allowed to mature naturally in their own time within the country’s cold, clear, waters, developing in size and flavor complexity.
Prime fishing season for Scottish langoustine begins in October, but they are widely available throughout most of the year. Along with other shellfish such as mussels, king scallops, and Pacific oysters, they contribute to the variety of shellfish available throughout the North Sea and inshore Scottish waters.
Like other shellfish, langoustines are versatile and can cook in minutes, their meaty tail, soft prawn-like texture and sweet flavor making them a favourite of chefs around the world.
Charred Langoustines with Lemon Mayo (serves 4)
Ingredients:
- 12 Large langoustine tails
- 1 tsp Cold pressed Scottish rapeseed oil
Parsley & Dill Butter:
- 10g Flat leaf parsley
- 10g Dill
- 150g Unsalted butter (soft)
- 1 Garlic clove (crushed)
Lemon Mayo:
- 3 Egg yolks
- 1 tsp Dijon mustard
- Pinch Salt
- Pinch White pepper
- 2 tbsp Cider vinegar
- 300ml Cold pressed Scottish rapeseed oil
- 2 Lemon zest
To Garnish:
- Charred lemon
Method:
- To make the parsley and dill butter, place all the ingredients into a food processor and blitz until smooth, transfer into a small bowl and set aside until required.
- For the lemon mayo, place the egg yolks, mustard, salt, pepper and vinegar into the food processor and blitz until all the ingredients are combined. Turn the food processor to a low speed and slowly drip in the rapeseed oil until the mixture becomes think and pale in color, when all the oil is added you should have a smooth thick mayonnaise. Add the lemon zest and a few drops of lemon juice to season and place in the fridge until required.
- To cook the langoustines, lightly oil the shells and place in a smoking hot heavy frying pan, cook on high for 3-4 minutes until the shells start to char, then turn down to a low heat and add 1 tbsp of the parsley and dill butter and cook for a further 2-3 minutes. Ensure all of the langoustines are coated in the hot butter.
- Transfer to a serving plate and serve with a spoonful of the lemon mayo and a wedge of charred lemon.
