Barbecued langoustines with aioli

Name: Barbecued langoustines with aioli
Cook time: 20 min
Yield: 4
Ingredients: 300ml extra virgin olive oil; freshly ground black pepper; ½ a garlic clove, peeled; 1 teaspoon sea salt, plus a little extra; 1 large free-range egg yolk; 1 teaspoon Dijon mustard; lemon juice, to taste; 12 langoustines, from sustainable sources, ask your fishmonger; optional: sprigs of fennel tops

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Try out Jamie's langoustine recipe at your next barbecue; give these barbecued langoustines with aioli a try for an extra special treat.

By: Jamieoliver (via Jamieoliver)

Last Updated: Mar 1, 2026

Cook: 20 mins

Yields: 4

Ingredients

300ml extra virgin olive oil
freshly ground black pepper
½ a garlic clove, peeled
1 teaspoon sea salt, plus a little extra
1 large free-range egg yolk
1 teaspoon Dijon mustard
lemon juice, to taste
12 langoustines, from sustainable sources, ask your fishmonger
optional: sprigs of fennel tops

Instructions

Start by making the aïoli. Smash the garlic and salt together in a pestle and mortar. Whisk together the egg yolk and mustard in a bowl, then start adding the olive oils, bit by bit.
Once you’ve blended in 150ml, add the rest in larger amounts. Finally add the smashed garlic, then lemon juice, salt and pepper to taste.

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Barbecued langoustines with aioli

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