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BBQed Langoustines with Lemon and Garlic

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Adjust Servings:
3-4 per person Langoustines
3 cloves chopped Garlic
To taste Rock salt
To taste Black Pepper
Juice of half a Lemon
3-4 Tbsp Extra Virgin Olive Oil

BBQed Langoustines with Lemon and Garlic

A lip-smacking recipe for Dublin Bay Prawns cooked on the Grill

    • Serves 2
    • Easy




    BBQed Langoustines are one of the tastiest, and most delicious things you can rustle up on the grill. Langoustines, also known as scampi, Dublin Bay prawns or Norway lobster can be a bit expensive to buy at the fish market, but the flavour is worth it! Although they look (and taste) like a clawed king prawn, they are perhaps unsurprisingly a member of the lobster family. They cook in minutes.

    These cook so fast on the hot grill

    I picked up these langoustines up in St. George’s Market in Belfast. If your market is anything like ours, get there early. Chefs go straight to the langoustine tables to grab the best ones. One fishmonger told me he had a queue for when he opened at 6am. Luckily, I was there at a good time and picked out six big fat ones.

    Don’t be afraid to use lots of salt and garlic on these. Because we’re cooking them in their shells, it takes a lot to get the flavour through. Don’t forget to crack into those claws too! There’s usually some nice meat in there!

    We cooked these BBQed langoustines on the beach near St. John’s Lighthouse, County Down. I have never been here before but it now my favourite place for viewing the Mourne Mountains. We spent the evening snorkelling at lowtide. Then for dinner we cooked up a pot of mussels on campfire. We’ll have this recipe up soon too. Campfires, if you’re responsible, can be considered Leave No Trace at the coast. Try to time them with the tide. Set them on the rocks when the tide is out it’s way making sure your below the high tide mark. You want your fire burned totally down to embers for the tide coming in. Then all there is some ashes which the sea can scatter. There will be no trace at low tide the next day.

    St. John’s Point is now my favourite place to see the Mournes

    Seafood like these BBQed Langoustines is such a great treat for a summer’s day on the grill. The squeeze of lemon that goes on at the end provides a real burst of fresh flavour and if you get the seasoning right (be bold) these will be lip-smackingly good. A decent portion is three or four BBQed Langoustines per person but you’ll be wanting a lot more than that!

    Don’t be afraid to go big with your seasoning with these BBQed Langoustines.
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    Start by getting your grill nice and hot, ready for direct cooking. Season your Langoustines with a generous amount of salt and pepper then drizzle with the extra virgin olive oil. Scatter the chopped garlic on and give the langoustines a good mix. Set aside until the coals are hot.


    When the coals are ready to cook, place the langoustines on the grill. I cooked them for about 3 minutes each side and then a final minute or two with the backs up. Drizzle over the flavoured oil too. Don't leave any of that flavour in the bowl. The oil will smoke and maybe flame when it drips onto the coals, but that's alright. A light charring on the langoustines is a good thing.


    When the langoustines are cooked, take them off the grill. Now give them a squeeze of the lemon juice. Tuck in! Peel the tails and get stuck into that juicy meat. There is also a nice chunk of meat in the claws of these guys, just like a lobster. I hope you enjoyed this one!

    Mark T

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