Langoustine | cajun butter

2 persons | Fish and shellfish | Fish | Side dish

Prep time

• Light a medium amount of Binchotan, fully open the sliders of the Shichirin and let it reach a good temperature. Then place the grill on top.

Preparation

• Now start making cajun butter. Grate the garlic clove and combine it with the cajun powder, smoked salt and butter.
   
• Lay the langoustines flat on a cutting board and cut through the shell lengthwise with a sharp knife. Note cut only three-quarters of the length, not all the way through. Then open them butterfly-style and gently press them flat with the palm of your hand.
   
• Season the langoustines with salt and pepper and place them on the Shichirin for 2 minutes. Then turn them on their backs for 30 seconds before placing them on a serving platter. Add the butter while they are on their backs.
   
• Serve the langoustines with lemon, which you can also grill on the Shichirin first.
   
• Enjoy your meal!

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