

Langoustine | cajun butter
2 persons | Fish and shellfish | Fish | Side dish
Preparation
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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.
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Now start making cajun butter. Grate the garlic clove and add it together with the cajun powder, smoked salt and butter.
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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.
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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.
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Serve the langoustines with a lemon, which you can also place on the Shichirin first.
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Ingredients
- ½ clove of peeled garlic
- 1 tsp smoked salt
- 50 g butter
- 1 tsp cajun pepper
- Lemon
- 12 langoustines
Requirements
- Shichirin
- charcoal
- binchotan
- cutting board