Torched Langoustine Tails with Harissa Butter
Bex Blundy
1
10 minutes
1 minutes
The stunning sweet taste of these wild langoustine tails shines through when they are cooked simply by blowtorching after pouring over hot melted butter combined with smoky harissa paste.
Ingredients
3 langoustine tails, removed from their shells, tail still attached
30g unsalted butter
½ teaspoon harissa paste
Zest half a lemon
Pinch flaky sea salt, to season
Directions
Make harissa butter: By heating the butter, harissa, lemon zest and flaky sea salt until foaming.
Pour the butter: over the langoustine tails on a heatproof plate or tray.
Torch the langoustine tails using a blowtorch: They will curl up slightly as the fire hits them and the harissa will encourage some charring. These quality wild langoustine tails will only need torching for 1 minute in order to cook them through.
Ingredients you'll need
