Barbecued langoustines with aioli

By Jamie Oliver

Try out Jamie's langoustine recipe at your next barbecue; give these barbecued langoustines with aioli a try for an extra special treat.

Ingredients

• ½ a garlic clove, peeled
• 1 teaspoon sea salt, plus a little extra
• 1 large free-range egg yolk
• 1 teaspoon Dijon mustard
• 300ml extra virgin olive oil
• lemon juice, to taste
• freshly ground black pepper
• 12 langoustines, from sustainable sources, ask your fishmonger
• optional: sprigs of fennel tops

Instructions

1. 1

   Start by making the aïoli. Smash the garlic and salt together in a pestle and mortar. Whisk together the egg yolk and mustard in a bowl, then start adding the olive oils, bit by bit.

2. 2

   Once you’ve blended in 150ml, add the rest in larger amounts. Finally add the smashed garlic, then lemon juice, salt and pepper to taste.

3. 3

   Lay your langoustines flat on a chopping board and, with a sharp knife, saw through their shells lengthways – cutting three-quarters, not all, of the way through. Open them out in a butterfly style and flatten them down gently with the heel of your hand.

4. 4

   Season the langoustines and cook them, cut-side down, across the bars (so they don’t fall through) on a hot barbie for 2 minutes and then for 30 seconds on their backs before lifting them on to a serving plate.

5. 5

   Sprinkle with torn fennel tops, if using, and serve with the lemony aïoli.