Langoustine au gratin
Norwegian langoustine is among the world's very best produce, and gratin with herb butter is an exquisite way to prepare it. Serve with bread and suitable beverages.
Ingredients (for 2 people)
1.2 kg raw langoustine
200 grams of butter at room temperature
1 handful of tarragon
1 clove of garlic, finely chopped
Juice and zest of half a lemon
Preperation
Split the langoustine by laying it flat, bottom side down, on a cutting board.
Place the knife in the center of the head of the langoustine, stick the knife down and press the knife against the tail so that it splits in half lengthwise. Remove the stomach and intestines.
Beat the butter, tarragon, garlic and lemon with a hand mixer until well blended.
Spread the tarragon butter over the splitted langoustines, and gratin on your grill or under the grill element in the oven for 4-5 minutes (250 degrees).
