The Art of Fire – Langoustines with Garlic Chilli Butter

The Art of Fire Langoustines with Garlic Chilli Butter

Seafood, seared to perfection

Few ingredients respond to heat quite like fresh langoustines. They cook in moments, turning a vibrant coral pink as the shells char and the meat becomes sweet, delicate and buttery. When paired with garlic, chilli and fresh parsley, they deliver everything you want from outdoor cooking — aroma, heat and sheer indulgence.

The Beefer Grill makes this possible in seconds. Its searingly hot ceramic burner reaches up to 800 degrees Celsius, caramelising the langoustines’ natural sugars for a restaurant quality finish. Originally designed for professional kitchens, this compact powerhouse now brings that same precision and theatre to your home.

Paired with the ETI Thermapen Classic Thermometer for accuracy and finished with EatAlfresco Olive Oil, this is seafood cooking elevated to art.

Choosing the Right Langoustines

The very best langoustines in the world come from the cold, pristine waters of Scotland. Their sweet, firm meat and naturally rich flavour make them a prized ingredient across the globe.

Look for large, raw langoustines with firm shells and a bright pink-orange hue. Fresh is best, but if you buy frozen, ensure they are fully defrosted before cooking.

Keep the shells on to protect the tender meat and add depth of flavour. Pat them dry with paper towel before grilling so they sear rather than steam.

Flavour Foundations

This dish balances the richness of butter with the freshness of parsley and the gentle heat of chilli.

Garlic Chilli Butter

• 2 tablespoons of EatAlfresco Extra Virgin Olive Oil
• 50 grams of unsalted butter
• 2 cloves of garlic, finely crushed
• Half a red chilli, finely chopped
• A small handful of fresh parsley, finely chopped
• A squeeze of lemon juice
• A pinch of sea salt

Melt the butter and olive oil together in a small pan until lightly foaming. Add garlic and chilli and cook gently for 30 seconds until fragrant. Stir in the parsley and lemon juice, then remove from the heat and set aside.

The Fire Setup

Preheat the Beefer Grill for five minutes until the ceramic burner glows red. The heat will reach an incredible 800 degrees Celsius — perfect for creating flavour and colour fast.

Brush the langoustines lightly with EatAlfresco Olive Oil and season with a little sea salt. Have the ETI Thermapen Classic Thermometer ready if you wish to check the internal temperature — aim for around 60 degrees Celsius for perfect tenderness.

Cooking the Langoustines

Arrange the langoustines on the Beefer grate in a single layer. Slide them under the burner and cook for 30 to 40 seconds on one side until the shells begin to char slightly. Turn carefully and cook for another 30 seconds.

Transfer immediately to a warm serving dish and spoon over the garlic chilli butter so it melts into the shells and flesh.

For a little extra richness, return the dish briefly to the lower shelf of the Beefer for a few seconds to glaze the butter.

Resting and Finishing

Drizzle the cooked langoustines with more EatAlfresco Olive Oil and scatter with fresh parsley for a burst of colour and freshness. Finish with a squeeze of lemon to lift the flavours.

Serve immediately with warm bread to soak up the garlic butter and the sweet juices from the langoustines.

Serving Suggestion

Scottish langoustines deserve a glass of something equally elegant. Try serving them with a chilled white Burgundy, a crisp Italian Vermentino or a glass of prosecco.

They make a spectacular centrepiece for a summer table or festive starter — proof that the Beefer’s precision is as perfect for seafood as it is for steak.

Cook it Yourself

Recreate this Beefer seafood feast using:
🔥 The Beefer Grill
🔥 The ETI Thermapen Classic Thermometer
🔥 The EatAlfresco Extra Virgin Olive Oil Collection

Together they bring restaurant precision, effortless control and Mediterranean flavour to your outdoor kitchen.