Closely related to the lobster, langoustine is also known as Scampi, Dublin Bay Prawn and, sometimes, Norway Lobster. Its white flesh is succulent and delicious, and it is a favourite in Europe. Scottish langoustines thrive in the cold seas and lochs off the shores of Scotland, and they are shipped both live and frozen to North America, Europe and Asia. They can be found in food halls and markets throughout North America, and they are also readily available online and can be delivered direct to your door.

Langoustine

Ingredients 

20 large Langoustines
3 ½ oz /100g butter (unsalted)
2 cloves garlic
1 lemon
1 small bunch chives

Instructions

Blanch and refresh the langoustine by bringing a large pan of water to boil and adding a generous amount of salt. Plunge the langoustines into the boiling water for 40 seconds, then remove and refresh in ice-cold water. Once blanched, carefully cut each langoustine in half lengthways. To do this you will see a little cross on the top of the langoustine – place the point of the knife into the centre of the cross and push down cutting through the body and the tail and then cut through the head. Once halved, you will notice a brown sack at the head of the langoustine – carefully remove, and then remove the waste track running through the tail also. Repeat with all the langoustines. Preheat the grill to medium-high, and lay the langoustines cut-side-up on a large roasting tray, loosening them within their shells, and spooning over the lemon garlic butter. Place under the grill for 3 to 4 minutes, or until the butter is bubbling and the langoustines are golden in colour. Be careful not to over-cook.

Fennel Salad

Ingredients

1 bulb fennel
3 ½ oz /100g peas
1 small bunch dill
1 lemon
3 ½ fl oz/100ml oil
Salt and pepper

Instructions

Using a sharp knife shave, thin slices from the bulb of fennel. Using a peeler, peel slices from the skin of the lemon, remove any white pith and cut into thin strips. Make a simple dressing using the juice form the lemon, oil and chopped dill. Mix the salad cress with the fennel, peas and the lemon zest, dress lightly with your lemon dressing.

Aioli

Ingredients

3 egg yolks
4 cloves garlic
½ lemon, juice
150ml oil
Salt and ground black pepper

Instructions

Place the garlic, lemon juice egg yolks into a blender. Gradually pour the oil into the blender in a steady slow stream, until it forms a thick sauce. The mixture, once blended, should be a thick yellow sauce, if it becomes too thick you can add a little water to thin it down.

Ri do shlàinte!
Gary Maclean
www.garymacchef.com