The Sea And Me

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 Keeping My Mind. I’ve been out at sea for the past 15 years now; it’s all I do. I wait for the tide to rise high enough to get the boat out of the Scottish harbour, travel five miles out into the North Sea (the most treacherous sea in the world), and then drop my anchor and grab about three hours of sleep. Of course, I check the weather beforehand, and as much as I try to be careful, the weather can change on a whim. I wish I didn’t have to sleep, but everyone knows that’s impossible. It can be even more dangerous when you’re asleep, not just because the weather can change suddenly, but also because fishing trawlers have a nasty habit of catching fire. There’s a mountain of electrical cabling mixed with a fuel tank containing 2000 litres of diesel, plus other hazards that I won’t bore you with being on board. This is a video I took not long ago, it was of a trawler on fire close to me. So yes, it is the most dangerous job in the world, just one wrong step and it's game over! Yet,...
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Grilled Langoustines in Garlic Butter *North Sea Recipe*

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🦞 Grilled Langoustines in Garlic Butter

Serves: 2–4
Prep time: 10 minutes
Cook time: 8 minutes




Buy fresh langoustines directly from our boat


Ingredients

  • 8–12 fresh langoustines (raw or pre-cooked)

  • 3 tbsp unsalted butter

  • 2 cloves garlic, finely minced

  • 1 tbsp olive oil

  • 1 tbsp lemon juice (plus wedges to serve)

  • 1 tbsp chopped fresh parsley

  • Salt and freshly ground black pepper, to taste

  • Optional: a pinch of chilli flakes or smoked paprika for extra flavour

Instructions

Prepare the Langoustines

  • If raw: Split the langoustines in half lengthways with a sharp knife.

  • If pre-cooked: Simply cut them in half to expose the flesh so the flavour can absorb.

  • Remove the intestinal vein if visible.

Make the Garlic Butter

  • In a small saucepan, melt the butter with the olive oil over a gentle heat.

  • Add the minced garlic and cook for about 30 seconds, just until fragrant — do not let it brown.

  • Stir in the lemon juice and a pinch of salt and pepper.

Grill the Langoustines

  • Preheat your grill or barbecue to medium-high heat (around 200°C / 400°F).

  • Brush the langoustines generously with the garlic butter mixture, reserving some for later basting.

  • Place them cut-side down directly on the grill or on a grill tray.

  • Cook for 2–3 minutes, then flip and grill for another 1–2 minutes, until the shells turn bright orange and the flesh is opaque with a light char.

  • While grilling, baste occasionally with more garlic butter to keep them juicy and full of flavour.

Finish and Serve

  • Once cooked, drizzle over any remaining garlic butter and sprinkle with chopped parsley.

  • Serve immediately with lemon wedges and crusty bread to soak up the buttery juices.

  • Optional: add a light dusting of chilli flakes or smoked paprika for extra colour and warmth.

Chef’s Tips

  • For a richer finish, mix a splash of white wine into the garlic butter before basting.

  • These are also delicious served over fresh pasta or alongside a simple green salad.


Scotland, United Kingdom Scotland, UK

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