20 fresh langoustines
3 tbsp sunflower oil
Salt and freshly ground black pepper
Zest and juice of two lemons
4 garlic cloves, peeled and crushed
Handful of tarragon leaves
Heat a griddle pan to smoking. Brush each langoustine with oil and season with black pepper. Add to griddle pan in a single layer. Sprinkle over lemon zest, garlic and tarragon. Cook for around five minutes, depending on size, turning once.
Transfer to a serving platter, squeeze over lemon juice and sprinkle with salt to serve. Mmmmm! :)