Grilled Langoustine with Herb Butter

In the episode, where we took the train along the coast of Southern Norway, we stoppet in the small town of Arendal, where my friend Lars Kullerud, President of the University of the Arctic took me fishing for langoustines. When we returned we grilled them on the pier. It is a very simple way to cook, but simply delicious. The herb butter and the cooking instructions also work for small lobsters - but then you have to increase the cooking time.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

12 live langoustines, or 4 small lobsters

½ pound (2 sticks), 225 gram butter, room temperature

2 teaspoons finely chopped rosemary

1 teaspoon finely shopped lemon thyme

1-2 teaspoons finely chopped tarragon

1 tablespoon finely chopped parsley

1 tablespoon finely chopped chives

Melted butter for grilling

PREPARATION:

• Mix butter and herbs. Wrap in plastic foil and roll into a cylinder. Refrigerate.

• Heat a grill, preferably charcoal.

• Cut langoustines in two. Start with the head. This is considered to be the most humane way to kill it. You can also plunge it into boiling water for 1 minute. Brush meat side with butter. Grill for 3-4 minutes over high heat. (Longer for lobster)

• Place in a large bowl, shave over herb butter.