Half langoustines on the griddle, vanilla butter cream

Ingredients (serves 4)

• 12 very fresh langoustines
• 50 g of unsalted butter
• 1 Vanilla pod
• 1 pinch of turmeric
• Fine salt
• Olive oil

Preparation on the griddle

1. Prepare the vanilla butter
Take the butter out in advance so it becomes very soft. Place it in a bowl and whisk until you get a creamy texture.
Add the seeds from the scraped vanilla pod, fine salt and turmeric. Mix thoroughly and set aside at room temperature.

2. Prepare the langoustines
Cut the langoustines in half lengthwise.

3. Cooking on the griddle
Lightly oil the hot griddle. Place the langoustines flesh side down and cook for 5 minutes.
Turn them over, then generously brush with vanilla butter using a pastry brush. Continue cooking for 5 minutes, until they are pearly and fragrant.

Serving suggestions and variations

Serve immediately, piping hot, with paper towels available.
This recipe also works with half slipper lobsters, half spiny lobsters or half lobster, simply adjusting the cooking time to the size of the shellfish.

Recipe intended for a main course. Halve the quantities for a starter or canapé.

Recipe by Patrick Asfaux for Vivaplancha