Grilled Langoustines With Garlic Butter Recipes

GRILLED LANGOUSTINES WITH WILTED ARUGULA AND GAZPACHO SAUCE

Steps:

• Heat a stove-top or charcoal grill. To make the sauce, place the tomatoes, celery, onion, fennel, horseradish, hotpepper sauce, 1 tablespoon olive oil, and 1 clove garlic ina food processor, and process for 2 minutes. Pass through a fine sieve, and season to taste with salt and pepper. Chill. In a large skillet over medium high heat, warm 2 tablespoons olive oil and 2 crushed garlic cloves. Add arugula and toss for one minute, until wilted. Cut langoustine tails lengthwise, brush with olive oil and grill for 2 minutes. To serve, place arugula and parsley at center of 4 plates, set grilled langoustines on top and drizzle sauce around.

GRILLED LANGOUSTINES WITH VEGETABLE VINAIGRETTE

Steps:

• Shell and devein the langoustines or shrimp, and sprinkle with salt and pepper. Rub all over with 1 tablespoon of the olive oil. Set aside.
• If the langoustines or shrimp are to be grilled, preheat a gas- or wood-burning grill until it is quite hot.
• Bring enough water to a boil to cover the haricots verts when they are added. Add the beans, and let simmer 5 minutes. Drain and drop the beans immediately into a basin of ice water. Drain thoroughly and chill. Cut each bean into 2-inch lengths. Set aside.
• Cut the mushroom caps crosswise in half. Scrape away and discard the black gills inside. Cut the mushroom caps and stems into the thinnest possible slices. There should be about 3/4 cup. Set aside.
• Remove and discard the tomato seeds. Cut the flesh into 1/4-inch cubes. There should be about 1 1/4 cups.
• Pull away and discard the tough outer leaves of each artichoke. Cut away and discard the bottom stems of each. Using a sharp paring knife, trim all around the sides and base of each artichoke until each is smooth and white, with the green exterior pared away. As you work, rub the cut portions with half a lemon to prevent discoloration. Using a melon-ball scoop or spoon, trim away and discard the center fuzzy portion of each artichoke. Cut the artichokes into quarters, and slice each piece as thinly as possible. There should be about 2/3 cup.
• Put the haricots verts, mushrooms, tomatoes and artichokes into a bowl. Add salt and pepper to taste.
• Combine 8 tablespoons of the olive oil, the lemon and truffle juices and salt and pepper to taste in a mixing bowl. Beat with a wire whisk to blend. Pour this over the vegetables, and toss to blend. Spoon the vegetable mixture into the center of an oval or circular plate.
• If the langoustines or shrimp are to be grilled, place them on the grill, and cook about 2 minutes. Turn and cook about 3 minutes or until done. Cooking time will depend on the size of the shellfish. Do not overcook. If the langoustines or shrimp are to be cooked in a skillet, heat 2 tablespoons of the olive oil, and cook, shaking the skillet and stirring, about 5 minutes or until the shellfish are cooked through.
• Arrange the hot langoustines or shrimp around the vegetables, and spoon 1 tablespoon of olive oil over the shellfish. Garnish the dish with sprigs of chervil or parsley.

GRILLED LOBSTER TAILS WITH GARLIC BUTTER

Steps:

• Combine butter, minced garlic, hot sauce, and pepper in a bowl; mix until fully combined. Set aside.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears. With your fingers, press shell halves of the tails apart. Flip them over, and insert a skewer down the lobster tail so that the tail is easier to remove after cooking and doesn't curl up. Brush tails with olive oil and season with salt.
• Place lobster tails on the preheated grill with the cut shell sides down; grill until shells are bright in color, 5 to 8 minutes. Flip and spoon 1 tablespoon butter mixture onto the butterflied meat through the cut in the shell. Grill until lobster meat is an opaque white color, 4 to 7 more minutes, basting once more with butter mixture.
• Remove lobster tails from the grill and serve with more garlic butter and lemon wedges.