Ask your fishmonger for live langoustine and allow approximately 4 per person. Keep until ready to cook in a box covered with damp newspaper. Once your barbecue is hot, remove the langoustines from the fridge and place on the grill. Allow to cook for 1 minute on one side before turning and cooking for 30 seconds on the other side.
16 langoustines (allow 4 per person)
1 medium bunch of marjoram or oregano, leaves only
1tsp rock salt
1 red chilli
60ml/2fl oz extra virgin olive oil
Place the marjoram leaves, salt and chilli in a pestle and mortar. Pound until you have an almost coarse paste. Pour in the olive oil slowly, continuing to pound as you do so. Pour in a bowl alongside the langoustines and serve. Remove from the grill and let rest in a warm place for 10 minutes. To serve, slice the green tomatoes into pinwheels. Slice the lamb. Squeeze the lemon juice over the samphire and mix together, layering the samphire, tomatoes and lamb alternatively. Spoon over the chilli oil and serve.
I believe that food cooked over hot wood or coals has a texture and flavour that is almost impossible to reproduce in the kitchen.