📝 About This Recipe
Prized by chefs worldwide, these succulent langoustines—locally known as Dublin Bay Prawns—are the crown jewels of the Irish Sea. This recipe celebrates their natural sweetness by grilling them over high heat, allowing the shells to char slightly while the meat remains tender and pearlescent. Bathed in a luxurious compound butter infused with lemon, sea salt, and fresh herbs, it is a sophisticated yet rustic dish that captures the essence of coastal dining.
🥗 Ingredients
The Shellfish
- 16-20 pieces Dublin Bay Prawns (Langoustines) (extra large, fresh or high-quality frozen and thawed)
- 2 tablespoons Olive Oil (for brushing)
- 1 teaspoon Flaky Sea Salt (Maldon preferred)
The Herb Butter
- 150 grams Unsalted Irish Butter (softened at room temperature)
- 3 cloves Garlic (finely minced or grated)
- 1 Lemon (zested and juiced)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fresh Chives (finely snipped)
- 1/2 teaspoon Red Chili Flakes (optional for a hint of heat)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish and Serving
- 1 Lemon (cut into wedges)
- 1 loaf Crusty Sourdough Bread (thickly sliced and toasted)
- 1 handful Micro-greens or Watercress (for plate decoration)
👨🍳 Instructions
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1
Begin by preparing the herb butter. In a medium bowl, combine the softened Irish butter, minced garlic, lemon zest, 1 tablespoon of lemon juice, chopped parsley, chives, chili flakes, and black pepper.
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2
Use a fork to mash the ingredients together until fully incorporated. Set aside at room temperature to allow the flavors to meld while you prepare the prawns.
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3
Preheat your grill or a heavy cast-iron griddle pan to high heat. You want it smoking hot to achieve a quick sear without overcooking the delicate meat.
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4
Prepare the prawns by placing them on a sturdy cutting board. Using a sharp chef's knife, cut each prawn in half lengthwise (butterfly style) starting from the head down to the tail.
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5
Carefully remove the long, dark intestinal tract (the vein) from the tail section and discard. Keep the head and claws attached for a beautiful presentation.
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6
Rinse the halved prawns briefly under cold water to remove any debris and pat them thoroughly dry with paper towels. Dry shells are essential for a good char.
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7
Lightly brush the flesh side of the prawns with olive oil and sprinkle with a pinch of flaky sea salt.
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8
Place the prawns onto the hot grill, flesh-side down. Grill for 2-3 minutes until the meat is opaque and has distinct grill marks.
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9
Carefully flip the prawns over so they are shell-side down. Immediately place a small dollop (about a teaspoon) of the herb butter onto the hot flesh of each prawn.
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10
Allow the prawns to grill for another 2-3 minutes. The butter will melt into the meat and the shells will turn a vibrant orange-pink.
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11
Do not overcook; the meat should be just firm and juicy. Remove the prawns from the grill as soon as the butter is bubbling and the meat is no longer translucent.
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12
Arrange the grilled prawns on a large warmed platter. Drizzle any remaining melted butter from the pan or grill plate over the top.
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13
Garnish with fresh lemon wedges and a scattering of micro-greens or watercress for a pop of color.
💡 Chef's Tips
Always use the freshest langoustines possible; if the heads are dark or smell 'fishy,' they are past their prime. To prevent the tails from curling too much, you can run a wooden skewer through the length of the prawn before grilling. If you don't have an outdoor grill, a very hot oven broiler (grill setting) works perfectly—just place the prawns on a baking sheet. Don't discard the heads! The fat inside the head (tomalley) is incredibly flavorful and is considered a delicacy. Be careful not to overcook; langoustine meat is much more delicate than lobster and can become rubbery in seconds.
🍽️ Serving Suggestions
Serve with a chilled glass of crisp Albariño or a dry Irish craft cider to cut through the rich butter. Provide plenty of warm, crusty sourdough bread to mop up the garlic butter juices from the plate. A simple side of steamed samphire or a light arugula salad with lemon vinaigrette balances the richness. Always provide 'finger bowls' with warm water and a slice of lemon, as these are best enjoyed using your hands. For an extra touch of luxury, serve with a small bowl of homemade aioli for dipping the claw meat.