How To Make BBQ Langoustines With Mashed Potato And Parsley Sauce

How To Make BBQ Langoustines With Mashed Potato And Parsley Sauce

BBQ Langoustines with Mashed Potato and Parsley Sauce Recipe. A seafood alternative to burgers and chicken at a summertime barbecue! Savour our BBQ Langoustines with Mashed Potato and Parsley Sauce recipe.

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Step 1:

You will need...

• 8 langoustines
• 3 potatoes , peeled and diced
• 2 shallots , minced
• 4 tbsp parsley , finely chopped
• 1 garlic clove , minced
• 150 ml olive oil
• salt and pepper
• 1 saucepan with a lid
• 1 pair of tongs
• 1 fork
• 1 spoon
• 1 small bowl
• 1 large bowl
• 1 sieve
• 1 chopping board
• 1 sharp knife
• 2 trays
• 1 barbecue

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Step 2:

Prepare the barbecue

If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

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Step 3:

Prepare the langoustines

Place the langoustines onto the chopping board, cut the heads and bodies in half and transfer them to a large bowl.

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Step 4:

Make the potatoes

Put the potatoes in the saucepan, fill it with water and place it on a high heat. Boil the potatoes for 10 minutes until soft, but not crumbling, and drain using the sieve. Return to the saucepan, add 10ml of olive oil, the shallots and season with salt. Mash and cover with lid.

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Step 5:

Make the parsley sauce

Into the small bowl add the parsley, garlic and three quarters of the remaining olive oil. Mix well.

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Step 6:

Season the langoustines

Drizzle over with the remaining olive oil, season with salt and pepper and mix gently together.

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Step 7:

Barbecue the langoustines

Place the langoustines, shell down onto the barbecue and cook for 2-4 minutes until the edges turns white. Turn the langoustines over and cook for a further 1 minute before removing from the barbecue and placing onto the tray.

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Step 8:

Serve

Heap the potatoes onto the serving plate and spoon parsley sauce into the centre. Place four langoustine halves onto the potato and drizzle over with more parsley sauce. Garnish with a few sprigs of herbs and serve sizzling hot.