• Worldwide shipping
  • Lifetime Warranty*
  • Ordered before 14:00, shipped same day!
  • Pay afterwards

Langoustine | cajun butter

2 persons | Fish and shellfish | Fish | Side dish


  • Light a bed of charcoal in your Shichirin and add a layer of Binchotan. Wait until the Binchotan is white-hot. Then place your grill on top.

  • Now start making cajun butter. Grate the garlic clove and add it together with the cajun powder, smoked salt and butter.

  • Lay your langoustines flat on a cutting board and cut through the shells lengthwise with a sharp knife - cut three-quarters, not all, of them. Open them in a butterfly style and gently flatten them with the heel of your hand.

  • Season the langoustines with salt and pepper and place them on the Shichirin for 2 minutes and then on their backs for 30 seconds before placing them on a serving platter. Add the butter when they are on their backs.

  • Serve the langoustines with a lemon, which you can also place on the Shichirin first.

Back to


- ½ clove of peeled garlic
- 1 tsp smoked salt
- 50 g butter
- 1 tsp cajun pepper
- Lemon
- 12 langoustines


  • Shichirin
  • charcoal
  • binchotan
  • cutting board

Discover the world of YAKINIKU®

Register and be the first to know about the tastiest recipes, best facts and our latest products!

By signing up, you agree to the processing of your data.