West Coast langoustines with seaweed butter

Method

Prepare the seaweed butter by finely blitzing dried dulse with softened butter, white miso, and lemon zest, then roll in cling film and refrigerate until firm. Pat langoustines dry and split lengthways with a sharp knife, removing the dark intestinal tract carefully. Heat a heavy-bottomed cast-iron pan or griddle over high heat until smoking, then lay langoustines flesh-side down and sear for 90 seconds without moving, until the flesh turns opaque and develops a golden crust. Turn and cook flesh-side up for 30 seconds only, then remove from heat. Plate two langoustine halves per serving on a warm slate or white plate, place a quenelle of seaweed butter on top of each, and drizzle with rapeseed oil around the plate. Garnish with fresh sea lettuce, a pinch of Maldon salt, and a squeeze of fresh lemon juice, serving immediately.