Grilled Langoustines with Citrus
This appetizer is the essence of simplicity, yet elegant. Snap peas form a bed for bright pink langoustine tails, broiled and drizzled with butter seasoned with citrus. Chef Solivérès folds each pea so that the peas form a tall bed for the tails. The chef beds the peas and langoustine tails on a specially folded white napkin placed on the plates for his restaurant presentation.
- Langoustines - 4-1/2 pounds, precooked, large (alt. very large prawns)
- Unsalted Butter - 1/2 cup (1 stick). at room temperature
- Fresh Coconut - 2 ounces, shredded, minced
- Dried Apricots - 2, cut in fine dice
- Flat Parsley - 4 leaves, snipped
- Juice of 1 lime
- Juice of 2 grapefruit
- Salt and freshly ground white pepper to taste
- Fresh snap or snow peas - 12 ounces
Twist the tails off the langoustines and remove the shells and back strips (veins). Discard the shells or use for stock; set the tails aside in the refrigerator.
Put the butter in a bowl and mash with the back of a spoon until smooth. Add the coconut, apricots, parsley, lime juice, and grapefruit juice. Whisk together until light and fluffy. Set aside in a cool place, but do not refrigerate.
Bring a large saucepan of lightly salted water to a boil. Add the peas and let return to a boil; cook 1 minute to 1 minute, 30 seconds, until just softened. Remove from heat. Plunge the peas into ice water, then remove with a wire skimmer or slotted spoon and drain on paper towels.
Preheat the broiler to its highest setting. Split the langoustine tails in half lengthwise and place them on a heatproof or broiler pan. Mound the seasoned butter on the tails. Grill for 4 to 5 minutes, until sizzling.
To serve: Toss the snap peas with a little of the seasoned butter from the broiler. Place the peas on the warmed plates and top each dish of peas with four langoustine tails. Drizzle with butter from the cooking pan.