Preparation

• 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.