Spicy Scottish Langoustine Tails BLT

BLT with spicy Scottish langoustine tails

Langoustines are a truly delicious form of prawn found in abundance in the cold, clear waters of the West of Scotland. Tragically, almost all of the langoustines harvested by Scottish fishermen are taken away in trucks for export to countries such as France and particularly Spain. I've never been able to understand why they are not more popular in Scotland and the UK as a whole and know that extensive efforts have been made in this respect by many in the food and fishing industries. Have you tried langoustines? Why not give this simple adaptation of the popular BLT a try and see what you think?

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 1 serving

Ingredients

• 2 thick back bacon rashers (smoked or unsmoked, depending upon preference)
• Vegetable oil
• 1 soft bread roll
• 2 large lettuce leaves
• 3 slices from middle of medium to large tomato
• Salt and pepper
• 3 or 4 medium langoustine tails, removed from shell
• Little bit of butter
• Pinch of hot chilli powder

Method

Start the bacon frying in a little vegetable oil in a small frying pan over a medium to high heat. Alternatively, you may wish to grill (broil) the bacon.

Lettuce and tomato are laid on base of roll

Cut the bread roll open and lay the washed and shaken dry, roughly torn lettuce leaves on the bottom half, followed by the tomato slices. Season with a little salt and pepper.

Make a careful slit along the back of each langoustine tail with a very sharp, small knife and use the point of the knife to remove the black vein from each tail. You should be able to see these veins through the translucent flesh of the langoustine and know by this where to make your cut and how deep. These are actually the intestines of the shellfish and should not be eaten. Discard the veins.

Flash frying langoustine tails

Add a little vegetable oil and a little butter to a small frying pan and bring it up to a fairly high heat. Add the prawns to the hot oil/butter, season with a little salt and pepper and the chilli powder and stir fry for about two minutes until just cooked. They are done when they turn fully opaque and they have firmed up. Do not overcook or they will go rubbery and be unpleasant to eat!

Langoustine tails BLT

Carefully shake the excess fat and oil from the cooked bacon rashers before arranging on the lettuce and tomato bed. Add the langoustines on top and close the roll over to serve.