We've just come up to our house in Scotland for a week. The house has an Aga, which is nice for warming ones bottom on, but takes some getting used to as a cooker. I'm still at the early stages of the learning process. The house is on the edge of Loch Fyne, so you might have thought that a wide variety of excellent seafood would be available. Not so, alas. However one of the few exceptions is that we can usually get fresh langoustines. They're expensive, but we usually treat ourselves the first evening we're here. This is another "recipe" which it's scarecly worth writing down, but here it is anyway.
Spread the langoustines (1.5kg for 2 people) on a baking tray. Bake in a hot oven for 10 minutes. In the meantime, warm 200g butter over a low heat. Peel 6 cloves of garlic and crush into the butter. Allow to cook for a couple of minutes. Stack the langoustines on a bed of boiled rice, then pour the garlic butter over them. Serve with finger bowls and lots of paper towels as this is messy to eat.
Save the langoutine heads and shells. These can be used to make an excellent stock.
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