Griddled Langoustines with Nutty Butter
- 10 langoustines, heads and shells removed, tails left on
- 1 tsp toasted hazelnuts
- 25g salted butter
- A few chopped parsley leaves
- 1 tsp olive oil
- 10 soaked wooden skewers
- Thread the langoustines onto the skewers, and chill in the fridge. Finely chop half the hazelnuts, and grate the rest. Tip into a small saucepan along with the butter and parsley, season well, and set aside.
- When ready to serve, melt your nutty butter in a pan. Heat up a griddle pan, and brush the langoustines with some oil. Griddle for 2 mins, turning half way through, until pink and just cooked. Pile them onto a serving plate, and pour half of the melted butter over them. Serve the rest of the butter in a dipping bowl, and share with friends.
5 mins
2 serving