Langoustines, split and grilled

Boiled, cooled, peeled and served with a simple dipping sauce Langoustines are about as good a starter as you could ever eat but, for a bit of a change, try this recipe. The "langos" are par-boiled then split and grilled with chilli and garlic butter. Serve with a simple dressed salad and some bread to mop up the juices, or even with "frites".

Pre-heat your grill to medium-high.

Ingredients:

1 lb live langoustines per person
chilli and garlic butter, softened
salt and pepper

Method:

1. Place the langoustines in the freezer for an hour or so then plunge them into boiling water and cook for one minute. Strain and plunge into iced water to cease the cooking. Drain.

2. Place the langoustine on a chopping board with their backs uppermost and heads facing you. Using a sharp pointed knife stab them halfway down the natural center line of the tail then bring down the heal of the knife and cult through the head. Turn them around so they are facing away from you, uncurl the tail and cut right through. Remove the dark line from each half of the tail meat.

3. Arrange the langoustines cut side up on a heat proof plate, add a good knob of chilli and garlic butter to the top of each one and season with salt and pepper. Place under the grill and cook for 2-3 minutes.