- 1-2kg langoustines, depending on appetite
- 150ml olive oil
- Pinch of chilli flakes
- 1 garlic clove, finely chopped
- Good pinch of sea salt
- Small handful of parsley, finely chopped
- Juice of ½ lemon
- Freshly milled black pepper
Split the langoustines in half lengthways by inserting a knife in the back of the head (you will see a little cross) and levering it towards the tail. Turn the langoustine round and separate it at the head.
In a large bowl, large enough to hold the langoustines, add 100ml of the olive oil, the chilli flakes, half of the garlic and the salt and mix together.
Add the langoustines and mix with you hands to make sure they are well coated.
Heat the grill to maximum. Arrange the langoustines shell side down and allow to cook for 4-5 minutes. Turn the langoustines over for 1-2 minutes until the flesh just starts to turn golden.
Mix together the parsley, olive oil, lemon juice salt, black pepper and remaining garlic.
Remove the langoustines to a plate and brush the flesh with the parsley and garlic dressing.