Origin of dish:
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Type of cooking:
Preparation time: 5 minutes
Cooking time: 5 minutes
Ingredients (for 4 people) :Method: Put rosemary and thyme directly onto the coals (for gas barbeques but the herbs directly onto the grill) to create a smoky flavour.
Discard any seafood in shells which don't close fully when tapped.
Pile the seafood up on the grill and place a pyrex bowl on top to trap in the heat and smoke.
The seafood is done when all the shells are open and prawns/langoustine are fully pink.
Carefully remove the bowl - it'll be scorching hot!
Put the seafood onto a large patterned platter and douse in extra virgin olive oil and the juice of the lemons.