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225g White chocolate callebaut

250g Whipping Cream

2 x Whole eggs

1.5 x Egg yolk

1 x Gelatine leaf


20 x 50g langoustines allowing 5 per order (could also use lobster or shrimp instead)
25ml olive oil
12g finely chopped garlic
2g Course Sea Salt
4g Rosemary finely chopped
2 large pinches Smoked paprika
10 turns of fresh ground black pepper
Zest and juice of one lemon


Serves Four

Barbequed Langoustine

With Olive Oil And Garlic



Whisk the olive oil, garlic, lemon zest and juice together with the salt, pepper and rosemary, add the langoustines to the bowl so they are well coated in the olive oil marinade.

Place them on the Bbq grill in a row so they are easy to turn over with a pair of tongs, cook for about 3 minutes each side, to remove the meat you can crack the shell using some shellfish crackers, or you can press down the back of the shell and then pull the shell off to get the meat inside, then sprinkle in more of the marinade and maybe some extra paprika and eat instantly.