Langoustine

Method

Pat the langoustines dry with kitchen paper and season generously with sea salt and black pepper. Heat a large heavy-based pan or cast iron skillet over medium-high heat until very hot. Add the butter and allow it to foam, then carefully place the langoustines shell-side down in the pan and cook for 3-4 minutes without moving them, until the shells turn bright pink. Flip each langoustine and cook for a further 2-3 minutes until the flesh is just opaque and cooked through. Transfer to a warm plate, squeeze fresh lemon juice over them, and scatter with chopped parsley and crumbled seaweed. Serve immediately with any pan juices drizzled over the top.