Recipe | Langoustines on cedar wood
- 12 langoustines (size 8/10)
- ½ white onion
- ¼ red bell bell pepper
- ¼ yellow bell bell pepper
- ½ leek
- ¼ fennel
- ½ tsp finely chopped tarragon
- 2 tbsp olive oil
- 1 lime
- 4 cedar sheets
- butcher’s rope
Soak the cedar sheets in cold water for at least 30 minutes. Light the charcoal in the Big Green Egg and heat, using the Conveggtor and grate to 200 degrees.
Meanwhile, break the heads off the langoustines and remove the shells and intestinal tract. Keep 4 claws aside; you can make a nice broth from the heads and the rest of the claws, if necessary.
Peel the onion and cut into thin strips. Remove the stems and seeds from the peppers and cut the flesh into thin strips. Cut the white part of the leek into pieces about 5 centimeters and cut it and the fennel lengthwise into thin strips. Mix the vegetables with the tarragon, drizzle with the olive oil and sprinkle with salt and pepper. Cut the lime into 8 slices can about 2 millimeters thick.
Cut 8 pieces of butcher’s twine about 50 cm long. Place a soaked cedar sheet on your work surface, with a piece of string under the sheet vertically at 1/3 and 2/3. Spread a quarter of the vegetables on the bottom half of the cedar sheet and place 3 cleaned langoustines on top. Cover with 2 slices of lime and slap the top half of the cedar sheet over the bottom half. Secure with a peg, if necessary, and tie a double knot in each string. Remove the peg if you have used it. Repeat with the rest of the sheets, vegetables, langoustines and lime slices.
Place the cedar packets on the round Perforated Cooking Grid and place on the Egg’s rack. Close the lid and cook for about 15 minutes. Remove the Perforated Cooking Grid from the Egg. Divide the packets among plates and carefully cut or trim the strings.Back to blog