This is only my opinion, but if you can find better Langoustines than creel caught Scottish Langoustines, from the coast of Argyllshire, then you are on to a winner, you can keep all the fancy foams, emulsions and reductions! Give me a dish of these beauties and I'll be a happy chef!
I've never really understood why as a nation we don't eat more langoustines? The majority of those caught are shipped abroad, where they are love them
This recipe I'm going to share with you guys is as simple as it could possibly be, just a little spice, which I love, lifts these langoustines (as if they need it) to another level
This recipe will serve 4 people
SHOPPING LIST
24 large whole langoustines
200ml of olive oil
10 cloves of garlic, just crush them and keep the skin on
2 red chilli, finely chopped (keep the seeds in! I love the chilli!!!!)
A good pinch of smoked paprika
A small pinch of cayenne pepper
4 whole star anise
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
1 teaspoon of fennel seeds
Half a handful of fresh thyme
2 bay leaves
METHOD
Preheat your oven 190c
In a pan toast the fennel, cumin and coriander seeds, don't burn them!!
Tip the seeds into a food processor with the thyme, bay leaves, star anise and blitz to a powder
In a bowl mix the olive oil, spice powder and all the remaining ingredients really well
Season the mix with salt and pepper
Toss in the langoustines and coat really well in the spice and oil mix
Spread the langoustines on a baking sheet and place in the hot oven for 8-10 minutes
Serve the langoustines hot with garlic mayonnaise
Absolutely delicious and stunningly simple