Today’s recipe is a really quick one that hardly takes any time to make, yet tastes like a piece of heaven…
I don’t know if this is international, but in Sweden there is a saying that goes “A beloved child has many names”, and that certainly goes for the Langoustine (or Nephrops Norvegicus if you wanna be really fancy and spit it in Latin…).
This little lobster-like shellfish is also known as Dublin Bay Prawn, Norway Lobster, True Scampi, and it’s culinary name is often just Scampi (not to be mistaken for the prawn based dish often called “Scampi” on menus…).
(Serves 2 as a main dish, and 4-6 as a starter.)
• 15-20 Langoustines, pre-boiled.
• 3.5 oz (100g) Butter. (Optional.)
• 3 Cloves of Garlic, minced.
• 2 tbsp Extra Virgin Olive Oil. (Increase if omitting butter.)
• 1/2-1 Bunch Parsley, chopped.
Pre-heat the oven to 480F (250C).
Cut the langoustines in half (lengthwise), gently crush/crack the claws, and line them up on an oven tray.
Mix the rest of the ingredients and spread the langoustines with it.
Bake them in the upper part of the oven for 5 minutes.
Serve with a fresh salad. (I just tossed some lettuce in mayonnaise..)
DO NOT throw away the shells afterwards!!!
…put them in the freezer, we’re making soup next week!