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.
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.
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.
Grilling British Sausages on the Beefer There is nothing more British than a perfectly grilled sausage, whether enjoyed in a bun, on a plate with mash, or around the fire on Bonfire Night. The Beefer, with its professional salamander style grill, gives you the control to cook sausages evenly while locking in that signature smoky [...]
Argentinian Ribeye Feast Cooking Over Flame A celebration of simplicity, smoke and fire Few experiences rival the moment a ribeye steak meets real flame. The fat begins to sizzle, the air fills with the rich scent of smoke and char, and time seems to slow as the fire does its work. This is where the [...]
The Art of Fire Grilled Salmon Fillet with Red Wine Reduction Where flame meets finesse Salmon cooked over searing heat becomes something truly special — crisp skin, tender flesh and that whisper of caramelisation that only real fire can create. The Beefer Grill transforms this everyday favourite into a restaurant quality experience, thanks to its [...]
The Art of Fire Mastering the Grill with EatAlfresco Discover the joy of cooking over real flame There is something primal and deeply satisfying about cooking over fire. The sound of wood crackling, the scent of smoke, the flicker of flame reflected in polished steel — it connects us to something ancient, instinctive and joyful. [...]
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
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.
Related Posts
The Beefer Grill: Mastering Grilled British Sausages
The Art of Fire – Argentinian Ribeye Feast Cooking Over Flame
The Art of Fire – Grilled Salmon Fillet with Red Wine Reduction
The Art of Fire – Mastering the Grill with EatAlfresco