Grilled Langoustines with Parsley Oil By NJAM

2 persons | Fish and shellfish | Fish | Main dish, Appetizer

Prep time

This recipe is in collaboration with Njam

• Light a medium amount of binchotan, set the vents of the Shichirin two-thirds open, and let it come up to temperature. Once the YAKINIKU® Shichirin is hot, place the grill grate.

Cook time

•  Halve the langoustines lengthwise. Remove the stomach and intestinal vein.
   
• Finely chop the parsley and grate the garlic. Mix with the other ingredients for the parsley oil. Brush the langoustines with the oil and grill them very briefly shell-side down on the Shichirin.
   
• Season with a pinch of salt.
   
• Turn the langoustines for a few seconds and then remove them immediately. Serve with the remaining parsley oil and a wedge of lemon.