10 fresh langoustines, heads removed, shelled, and tails left on
1 tsp hazelnuts, toasted
25g lactose free butter
few parsley leaves, finely chopped
1 tsp olive oil
10 wooden skewers
Serves - 2
Thread the langoustines carefully onto the skewers and chill for up to a day.
For the lactose free butter, finely grate or chop half the hazelnuts (grating gives the nuttiest flavour), then roughly chop the rest.
Tip into a small saucepan with the butter, parsley and a little seasoning, then set aside.
When ready to serve, melt the hazelnut butter in the pan.
Heat a griddle pan or barbecue, then brush the langoustines with the oil.
Griddle each skewer for 1-2 mins, turning, until pink and just cooked.
Pile on a platter, pour half the hazelnut butter over the langoustines, then serve the rest in a small bowl for dipping.
Recipe adapted from: Good Food