Everybody keeps reminding me how difficult it is to find fresh langoustine in Greece; well, I hit the jackpot when my fishmonger managed to source 3kg of them fresh and in my hands within the day. I am familiar with langoustine in general, having eaten them in so many restaurants around the globe (from 3 stars to low key) Yet, an opportunity came for me to clean and prepare Greek ones for the barbecue. (I could not hold my excitement). Coming from around the waters of the Peloponnese, these beauties are significantly large, the tails thick in width and long in length, resembling mini lobster tails, (But so much better in my opinion). I would choose langoustine over lobster any day of the week. The colour bright (a light red, orange) and if you put your nose up to them to smell, they give off that fresh, sweet scent of the sea, exactly how fresh langoustine should arrive!
In preparation for the barbecue, I rinsed them under cool water and twisted off the heads to make a shellfish stock (There is absolutely no way I could live with myself if I didn’t use them and I could keep the stock for a different dish) I wanted to simplify and let the taste of the langoustine shine and to come through. First, we must clean and remove the tract, do not think to yourself ‘I am only a home cook, and this step doesn’t matter’ It sure does and I recommend you take the extra time to prepare them properly. You can use either some chef kitchen scissors or a very sharp pairing knife to make a slit down the back, opening it up very slightly with your hands gently, and here you will see the tract which you can remove with the tip of your knife. Oh the satisfaction! We want to keep the shell on to protect the flesh and to also keep in the flavour, this is perfect for the barbecue. The fact you have already opened them up means it will be easy for you to eat.
The heat of the barbecue was set up to low-medium and the langoustines placed shell down onto the grate. Low and slow is the way to go, it is always better to undercook langoustine rather than sabotaging it with a too high heat, as it continues to cook as you take it off the grill. I enjoy eating mine sashimi like, warmed through enough until it just turns away from opaque, but you can cook to your desired doneness. Just don’t over do it and destroy them. Seasoning and flavours: I kept it very minimal as the barbecue is enough! Let the product sing!
Forget about your manners, have a finger bowl close-by, and use your hands to prize open the shells and release the flesh. I noticed how sweet these Greek ones are, and you can really taste the quality. Being much bigger too, you have a lot more meat to eat. I hope I am lucky enough to cook them again, as this deserves a highlight being one of Greece’s best.
